quarantine day 6751 "what's in there?"

or, you know what ???

Pick a number because who the hell knows.

So, now the fun game has become

"Whatever shall we eat?"

In case you didn't know, 

there is a pandemic going on.

and the fridge basically looks like this:

Except add beer and old cheese....

The cupboard looks worse...

egg noodles, spices, vinegars and ramen....and a few cans of tomatoes

what does one make?

Every day it is a question of if we may starve to death 

(not really)

 but that is the game we play.

Tonight:

spaghetti sauce

sauté all appropriate left over veggies

garlic, onion, bell pepper, carrots (all chopped small)

cherry tomatoes (which I had thrown in the freezer for soup or this)

2 cans organic tom sauce

1 can diced toms

oregano

basil

red pepper flakes 

salt, pepper, dash of sugar ( I don't know...my mom always did that)

and simmer

I would normally run it through the blender but I'm quarantined away from house and there is no blender here.

I believe in a past life I was in the depression because I hate wasting food or throwing stuff away.

It gives me stress when people don't eat leftovers...

or constantly eat out and never cook.

I am deemed essential....I am a nurse,

BUT

I am not an ICU nurse so my essentialness is limited even in this time of need...

I am a critical care nurse who has chosen to work procedural, so funny enough,

my hours have been cut drastically.

Where we are in Colorado the pandemic is not as severe...

possibly temporary, but as for now,

being a procedural and surgery nurse has saved me.

We do take patients about 2x a week and they are from the outside, not from within the hospital,

which is even a bit more scary because we really have no idea if they are really healthy or sick when they walk through the doors.

Because of this I have chosen to stay away from my home because my ex has severe asthma 

and as much as I am not on good terms with him ,

we still reside in the same house ( yes it is stressful if you are wondering)

, and I would feel awful if he became ill because of me.

When I get to the house in which I stay

I strip down in the garage

have my clothes put directly into the washer on hot

and dash to the shower

shoes, badges etc get a wipe down

and remain in the garage.

then I hope I haven't spread anything anywhere.

It's similar to Russian roulette 

It's the new norm

slightly comical

and a bit like living on the edge

This pandemic got us all nuts.

I even put a soft boiled egg on the pasta.

crazy ....

I think 

Carole Fucking Baskin mademe do that

That Biaaaatch.

xo,

from quarantine hell

write ya later,

M

365 days...cooking in more ways than 1

I used to really like cooking, I know I have said this before...

at some point it became a chore.

It probably was when I really began working later shifts and felt as if I had no support...

and teenagers, teenagers will suck the joy out of everything.

I cook almost every night.

I think it is important to sit at the table together and be present.

This is not always the most highly voted way to eat dinner in my casa, as I know O would like to take her plate to the bedroom and B ....well, I'm not sure he cares either way...as long as it is ready sometime between 6 and 7 ( just as his father used to like)

Me?   Me you ask....?

I like to sit at the table, enjoy my food, watch a bit of tele and chit chat....add a beer after a long day.

It's nice when all goes well.

Last night I threw together Shrimp Tacos and veggie crumble tacos.

I grew up eating shrimp but recently I think I have become allergic, so I try not to eat too many....but I love them so.

 Tomatoes, onion, cilantro and a little lime

rinsed the shrimp and tossed in some thrown together taco seasoning and olive oil....let sit for about 30 minutes, then sauté in oil....let them brown for a minute or 2

then flip!!  mmmmm

O, likes hard taco shells so she got her choice tonight ....I added yummy Mexican hard cheese and of course Marie Sharps hot sauce 

and a beer

O and I had veggie crumbles with taco seasoning (make your own seasoning, don't buy it) with steamed Sweet Potatoes...covers the protein allotment for the day

2/28/19

Yum....I like chopped lettuce   

super simple ...all in all it took longer to clean the pots and pans than cook the dinner

I have been feeling pretty ok.  Started training for the half marathon.  Not sure if I will make it to the Bryce...but I'm going to keep training. Yesterday it was so cold.... I had to head to the gym to run on the treadmill, my nemesis.  As I ran, I watched the mating rituals of the young testosteroned up males.I cannot figure it out.  It's often hard to tell if they are trying to impress the woman or the men....or maybe both in a way.  As much as I love a nice well taken care of hard body, I am not sure I could put up with that type of bravado.  I watched one young chap strut around, bopping from machine to machine with his scantily clad, full makeup, girl trotting behind him carrying his water bottle and his towel.  He was constantly 10 feet in front of her.  weird.

Cleaned out another room and filled the trash can with shit from my life yesterday which felt pretty good once I slammed the lid of the garbage can and kept myself from looking back in it.

Note to self: Don't look at what you throw away...got no time for picking shit OUT of garbage can due to remorse

Weekend is almost here.

Old guy friend, S, is here this weekend. He always spends the first half of his stay with family which is great then he starts texting.  Last night I had to yell... "No,I cannot come get in your Hot Tub...I really have to be up at 4 am....stop sending me those pictures!!!"

finally,  I got the last text around 11pm :)

big dummy

I'm not getting in that hot tub....nope, no matter how enticing it looks

but I know he is going to try to convince me

The weekends have been good, probably because I have been feeling pretty good

I think this weekend will be just as good.

I have to address some more situations,

I have a job interview

I have a couple of training runs to complete,

and maybe I will get up to Denver again....

ya know what I would like?

To go dancing....

Just keep moving forward

find your tribe, or rediscover your tribe

write ya later

xo,

m

I'm cooking

Almost every night I cook dinner for the family and me.

I still feel it's important to sit at the dinner table and eat together.

Even if sometimes we don't talk.

Its a chance to check in, help each other in the kitchen, and know that we are all still here in the house.

I used to love to cook.  I would think about what I was going to cook starting when I woke up.

I'm not sure when it changed, but I find cooking now tedious, unless I'm totally into it.

I often have to cook 2 different meals due to the fact B is not vegetarian.

My skills at cooking meat are not poor. The issue is that B does not really like meat....so he is hard to cook for.

I have attempted everything and I know I'm not a horrible cook, because I have cooked for others and they love it.

I feel, just as anyone else, planning ahead is key to healthy eating and not being overly pissed off when you have to cook a meal.

Tonight I made this stuff:

I was gifted one of those fancy spiralizer things and it was actually pretty awesome.

I carefully shredded up 2 small zucchini and only got my thumb once.

Sautéed in olive oil, garlic, salt and pepper.

I plated it up and topped with a veggie burger, spicy pickles, rooster sauce and half a nice perfect avocado.

It was tasty.

and it only took about 20 minutes.

I'm guessing it was fairly healthy.

After dinner, I finished reading this book

Catering to men, it addresses what society has put onto the shoulders of our men and why they are having a difficult time in present day.

But guess what?

I must be part male because that stuff pertained to me in a weird way.

These masks, ugh, the masks!

Now, not only do I have daily life conundrums, 

I have mask worry.

I don't really need any more worries.

all in all, the day was ok. Cooked, finished a book, finished one knitted sock (which did not fit), dwelled on the situation at hand and still did not initiate a much needed conversation.

WTF?

O, is at a friends and today would have been a good time...

but I'm scared. 

what is wrong with me!

Don't answer that.....

please

write ya later,

xo 

m

This song....

It helped today, 

Forget your Pumpkin Spice...Try Siracha/Rooster Pumpkin Seeds

Today I felt like a little holiday something somethin wuld cheer me up, and because drinking liquor at 9 am is not acceptable on a Monday at my house I made these instead.

Rooster/Siracha Pumpkin Seeds.....

The family carved the pumpkins and I saved the seeds.  I had seen a post on one of cooking groups about different seeds and the ways to cook them.  Previously my pumpkin seeds had been tough, often burnt, and just not that great.  This new recipe I tried was/is perfect:

Pumpkin seeds

soy sauce

siracha or spicy sauce ( I bet Franks would be good)

I added DEATH SAUCE because I love spice

and vegetable oil

Preheat the oven to 40 degrees

Boil, yes BOIL the seeds for 10 minutes in a pot of salted water.  This makes the outer husk of the seed more crispy instead of tough.  Drain the seeds then toss in a bowl with vegetable oil and the flavors of your choice.  If you choose to do sweet, don't use too much sugar...it burns.

Toss everything in a bowl, then pour onto a parchement or foil lined baking sheet and cook for 20 minutes.

Remove and cool...then eat....Yum

Good with beer, good with margaritas, good with wine, not so good with milk.

(just a little advice)

Really good with Caramel Apple Sangria, which is so easy to make and the recipe is over at  The Wholesome Dish.

So good, I drank an entire pitcher this weekend and to tell you the truth...no hangover, must be all the vitamins in the cider.  

write ya later,

xo'

M

Veggie Pot Pies with Olive (the kid)

 So we decided to make some good hearty food for the -1 degree weather we finally got here in Colorado.  It was cold and I wanted Pot Pie.  I wanted the kind that comes in the cardboard box from when I was young.  The peas were bright green and the carrots unnaturally orange, but to me….ohhhh so good.

I searched for recipes but most were meat, or vegetarian and way too complicated, I mean, I don't want bok choy or fennel in my pot pie.  I just want yummy, thick, burn your mouth pot pie.

I took the best recipes I could find and used the basics then went ol' free form on it.

Here's the pics…(the recipe will be below)

 Get your stuff together.  Fresh chopped, but feel free to use frozen…I'm not eating it, you are.

Saute, have the kids help…more likely to eat/try it.

This looks like…well, I'm guessing if you are still reading this you know what it looks like.

It taste good, I swear.

Olive..helping.

 Make your own crust if you want, but I had 2 in the freezer.

Each pie crust (cut one…ball up and re roll) makes 2 tops.

Plop them on…brush some cream/milk on top

they don't need to be perfect…they are "rustic"

Don't forget to poke holes

Done…and HOT.mmmmmm

Recipe (give or take)  

3 large carrots chopped

3 potatoes cubed 

1 Cup frozen peas 

1 onion chopped

2 stalks celery chopped

1 container of button mushrooms

(feel free to use whatever you want, but this is POT PIE NORMAL)

1 box (15 oz) veggie broth

3 T. flour

Butter (yes butter)

Milk or cream

2 frozen pie shells thawed but kept cool in fridge.

sage, thyme, salt  and pepper

white vinegar

preheat oven to 350

use dutch oven or heavy bottomed sauce pot

Add butter, let melt.  add onion, sautee until translucent.  add celery and carrots, sautee for about 5 minutes until cooked al dente.  Add mushrooms and potatoes.  Now add the flour and 3T butter stir over medium heat for about a minute or so, turn the heat down if you need to.  Don't burn the flour!  just cook it until it gets kind of gloppy and coats everything.  Don't panic, It looks bad but just keep going.

 At this point I added enough veggie broth to make it look like filling.  I believe I used the entire box.  

The broth will start to thicken due to the flour.  I then added about a 1/2 C of milk/cream.

as the filling cooks it should thicken.  If it thickens too much add more milk or broth or water, watever you have.  Turn the heat down to low and add the peas….mmmmm peas. 

Now season with the seasonings to taste.  Please taste it.  Your tongue will know what it needs.

It should look about like that gross picture up there.

I turned the heat off and let it sit.

I had 4 new bowls I got from Target Home section at $1.37 a piece on sale.  They were a little big for the average kid, but Ilin, Bobby and I thought it was an ok size.  they probably hold 2 cups.

Throw what ever oven proof container over the pie shell, cut out with about an inch extra. Set aside.  Do this for all 4 dishes.  I had to re roll the dough and cut again.

Put the dishes on a cookie sheet to save you a mess.

Take a ladle and put the filling into each cup.  I left about 3/4 inch from the top.  Put the crusts on top of each dish and pinch it at the top, around the bowl edge.  Be fancy if you want, but these little buggers are impressive no matter what you do.  

brush with a little bit of milk (makes them shiny)

Poke holes in top for venting.  I put each persons initial on theirs.

cook for 45 minutes.

Take out and let sit for 10-15 minutes

Enjoy!

(be careful, they are atomic hot)

have a salad on the side to balance.

PS: if you want to make these vegen…I don't know.  sorry  If you want to add meat.  add rotisserie chicken or precooked chicken.  ( I did that for Bobby)

write ya later 

m

spread the love

Painted cookies

Holidays are right aroud the corner.

and guess what?

I have to work.

Saturday thru Tuesday…

Now I would say I'm not complaining , but I am.

I don't want to work 4 in a row.

Not over the holiday!

It pisses me off.

So, with that said, Ilin, Olive and I made cookies.

Shortbread and Gingerbread….

then we PAINTED THEM!!!!

I have never done this and it was so easy.

You need:

Royal icing

paint brushes

food coloring

and we used a little paint mixing bowl

we made royal icing:  

4 C. confectioners sugar

2 egg whites

lemon juice

beat the egg whites until firm, not stiff

add sugar and lemon juice, beat until smooth.

Frost the cookies, let them harden (this is why you use royal icing)  I'm not sure why royal icing has to taste so bad…just ignore that part, because I never eat the cookies anyways.

Once they are hardened you can dip the brushes into equal parts food color and water and paint away.

make sure you put down plenty of parchment/wax paper…unless your kids are meticulously clean.

Yes, there is a zombie reindeer and a cookie with pubic hair.

 I sure hope Santa is not offended, 

he never brings me what I as for any way.

Enjoy your holiday!

xo 

M

Vegan Samosas w/Ilin and Olive

The kids were both home today.  I sometimes hate the fact they disappear to the basement or bedroom and just do what they do.  So, with that said, today I made them come out of their caves and join me in the kitchen.  I need some kid time after the tragedy of yesterday.

(the reason we chose samosas)

While in San Fran for my sister, Susie's 75th birthday, we had these yummmmmmy samosas at the picnic.  We all loved them, except for Bobby who stayed at the rental sick…but the kids and I ate them up.  So our goal today was to have a little mom/jackass time and attempt to cook those bad boys.  First thing first…I did NOT want to fry anything, my cholesterol is bad enough.  Ilin argued the point everything taste better fried, but I won…seeing how we don't have a fry daddy.  I opted to use Phyllo and probably after all said and done, the same amount of oil that would have gone into the fryer.  Seriously.

We used the basics of this recipe from "The colors of Indian cooking"   and started upon our cooking adventure.  The potato part was easy, the funny part was toasting the seeds because they popped all over and made Olive scream, and the best part was the outcome.

I'm not going to rewrite the recipe because I really did just use her recipe…of course her kitchen looks nicer and she didn't make quite the mess we did, so just look at her pictures and pretend it's my kitchen, you'll probably never see my kitchen any way…so let's keep it mystical.

I want to tell you to not be scared of this recipe.  It's easy, yummy and I've found when kids help cook, they tend to eat it.  It's a weird thing.

there were a couple things we changed in the recipe.  

I boiled the potatos with the skin on and mashed them…there were still big chunks in them…not mashed to oblivion.

I also used veggie oil instead a pound of butter.

This keeps the recipe vegan.

Now look at the result and happy smiles.

we had extra potato/pea mix which I put a lid on and am going to freeze.  

This would make a great gift, because I think Tamales don't have to be the ONLY lil xmas cooked gift.

these are yummy, and look so presentable.

Last but not least.  If you have only cooked cookies and sweets with your kids, venture out.  Let them help make dinner.  Like I said, they are more apt to eat a new food if they cooked it.  

Give it a try….

write ya later,

xo, 

m

Typhoid…it's what's for dinner

A chore which brings so many people joy, brings me anger and hatred.  I guess the people who enjoy it don't actually call it a chore, right?  

From the minute I wake up to the minute I put the last dish in the dishwasher I feel anger…anger ANGER.

When in time did it become the woman's job to cook dinner?  Someone tell me when, please.  Because I want to go back in time and destroy that rule.

I think back to the history books and yes, my memory often fails me….the only woman I can remember who did a good job for the reason woman should not be the only cooks in the household is Typhoid Mary.  She cooked for everyone and managed to kill nearly everyone of them.  Now granted, I'm no Typhoid Mary, but if it could get me out of cooking multiple unappreciated meals for my family I would consider it.  I seriously would.

I can work a 12 hour day and come home to 3 perfectly capable, all limbs attached, intelligent people standing around waiting for dinner.  

Are YOU kidding me?   I should have dinner on the table waiting for me!  

Let me also say that my cooking skills are very slim.   I enjoy cooking vegetarian meals but as for Bobby…I can't put a meat and potato dinner together if my life depended on it.  I try.  I just can't get the timing down.  

To tell you the truth, even when I do cook an average meal it is so much work and no one gives a rat's ass I never want to do it again.  What's wrong with cereal for dinner?  

Maybe I should consult with the history texts and see if I can find a few of Typhoid Mary's recipes.

Do a little reinventing of the history timeline

Next I'm going to figure out who put us in charge of Laundry.

xo,

m

Clean Eating Blackeyed Pea and Collards Soup…vegetarain

I'm starving.

I've been working out and training for the Mud Run and I figured I might as well do another 10K while I'm at it.

So, I have been starving to death.

When I'm starving to death I want to eat a lot

and Soup is like Salad

You can eat a lot with little calories and fat.

heres what I made this evening:

Vegetarian Blackeyed Pea, Collards with Swt Potatoe

Ingrediants:

blacked eyed peas ( i used a bag of frozen organic)

1 sweet pot

1 bunch collard greens

1/4 onion

1 can of diced tomatoes ( i rinse them, but do as you please)

1 box of organic veggie broth (use homemade if ya got it)

seasonings

pepper, garlic salt, cumin, red pepper

whatever you like :)

chop everything.

If you are NOT familiar with Collards, you want to fold them in half and cut the crunchy thick stem out.

then roll them into a big bunch and slice them

*collards are a bit peppery…and yummy and so good for you

 I threw the onion, collards and swt pots in with a smidge of olive oil.

let them cook for a few minutes.

Add the veggie broth, tomatoes, and blackeyed peas…cover and let cook until peas are tender.

add seasoning of your choice.  I like to add hot pepper flakes.

This is excellent served with cornbread, but I'm not sure if cornbread is on the clean eating diet

Enjoy bowl after bowl.

I have to get back to my busy work of laundry and knitting.

write ya later….

xo

m

Cooking to make my liver happy

My liver is killing me.  

Seriously.  I even copped out of riding the Motorcyle to Denver to do more drinking with friends this afternoon just to give it a rest. 

 I hope it thanks me.  

I started my weekend hanging out with my friend Kris.  We began knitting at 9 am, which did not include drinking, although at that point I wished it had.  Later in the day we ended up at Oskar Blues to do more knitting and let the girls hang out in the play area, while we did some more drinking.  Then the men joined us which meant more drinking and food…then home, only to start all over the next mid morning.  We headed to Grimm Brothers Brewery, drank and knit…the men talked motorcycles, then when we were done there we headed to Kris's house to sit outside with the fire pit, let the girls play and do, yes you got it, more drinking.   Today we were to go to Denver to see some friends and drink some more, but I stayed home to cook.  Sheeeewwwww.   I had to, I just couldn't drink another drop, until later at least.

I cooked today.  I made stew for Bobby, enough to eat and one batch to freeze.

I made these divine Apple Muffins from the website "the girl who ate everything"

 the batter was so thick!  then Olive sprinkled the brown sugar on top

 Kid's ate the leftover batter, gross

 Wilma enjoyed them

Ilin gave them the thumbs up

so go check out that recipe.

Now I'm making veggie pot pies, gonna do my p90x and knit some more

have a great fall day!

x

m

Vegetarian French Onion Soup

Last night I finally cut into the big bag of onions we picked at Miller Farms.

I apparently have never used a truely fresh onion, because these onions were full of moisture, not super eye killing and so tasty.

I made some divine 

Vegetarian French Onion Soup

 Olive oil and or butter (Whichever you prefer, I added both)

5-7 large Onions

1 clove garlic

mustard powder or brown sandwich mustard

1/2 T. sugar

Thyme to taste

S&P to taste

1-2 boxes Veggie Broth (I used Organic boxed)

splash of soy sauce (optional)

for the Top:

Baguette 

Grueyerre cheese or Swiss  ( Swiss is easier to find)

Thinly slice all the onions.

Chop one clove of garlic

Use a large, heavy bottomed pot and heat the oil and butter

Add the onions.

It seems like a lot, but the will cook down.

Stir the onions and at this point I add the sugar, mustard, and Thyme.

let cook, but stir occasionally…it will make quite a bit of liquid but it will cook out.

As the onions start to brown turn down the heat, [ut the lid on and let them cook for about an hour, stirring eery 10-15 minutes.  They will begin to turn brown.

After about an hour, and the onions all look cooked, there may be a bit of browness stuck to the bottom of your pan, slowly add the broth and soy sauce while stirring and scraping the brown off the bottom.

Add as much broth to make it soupy.

When all done, taste and add seasoning.

put in bowl add crouton/sliced french bread, and cheese,

put under broiler in oven at 500 for 1 minute until Cheese is melted.

Eat it…yummmmmmm

xo 

m

that no knead bread they are all talkin about

So, I haven't really done anything fabulous in a while.  This lil number was as debatable as fabulous, but I liked it.

Its the No Knead Bread from Jim Lahey

The first loaf I made I tried some whole wheat flour...It failed miserably.  It was a flat gummy mess.  The next one, I just used the exact formula (duh) and it was quite good.   Yummy good, with a slight taste of sourdough.

If you make it, you need a cast iron pot.  I used a 5 qt.  I didn't have one, so I went to Bed, Bath and Beyond....that sucker was 148$ !!!!

 screw that.  I then remembered I had seen some at World Market...they were 49$ and came in all kinds of groovy colors.  PERFECT!!!

hint #2:  only use the 1/4 t. yeast, don't be tempted to add more.

Well Here's the recipe.  I've heard there are many variations on the internet, but this is the real one...you can also youtube it.

this is after I let it rise for 12 hours then dumped it onto a floured piece of parchment

then it had to rise again for about 2 hours

the final outcome...yummy!!!!!

We dipped the pieces in Olive oil, red pepper flakes, balsamic vinegar, salt and pepper.

here's the recipe:

3 cups (430g) flour

1½ cups (345g or 12oz) water

¼ teaspoon (1g) yeast

1¼ teaspoon (8g) salt

olive oil (for coating)

extra flour, wheat bran, or cornmeal (for dusting)

Equipment: 

Two medium mixing bowls

6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)

Wooden Spoon or spatula (optional)

Plastic wrap

Two or three cotton dish towels (not terrycloth)

Process: 

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

good luck!  let me know how it turns out!

xo, m

spent some moolah...

I just couldnt take it anymore.  I needed to start fixing my living room!  

I went out and bought this couch set, minus the side chair.

*(that is not my living room)

It's semi modern looking, a neutral color...grey is neutral, right?

We hope it matches the green carpet and yellow walls.

The chair I have been recovering...well It better match too.  

I'm not super fond of the pillows, but I can recover those with some of the fabric from the chair.  I also had purchased 2 yellow pillows and some black and white graphic pillows to tie it all together

I'm still going to have to do something about the white curtains I bought.  I just dont like them...they need a sheer or something under them

I'll figure that out.

It was so hard to pick out a couch!   it took us about 2 .5 hours.  We looked at everything, took pictures, then went back and sat on them all.  We talked about dog hair and kids...and decided the kids need to sit on the floor and the dog needs to be locked up.

It will be delivered tomorrow.

Today I started my running again.  4 miles done

I ate a nice cup of greek yogurt with a spoon of organic peanut butter mixed in.

I'm going to head upstairs and make bread...

I wonder how that will work out.

Its the NO KNEAD CRUSTY BREAD

I'll take some photos.

have a great day

xo

m

Schools Out (almost) a few hints

As a kid I couldn't wait until summer.

As an adult, I dread it!  They are home, invading my nap time, and the general Yin and Yang of things.  One of the main things- they eat you out of the house.  Kids, given ample meandering time, will ingest the weight of a small human in snacks and crap they would never usually eat.  

There are a few things you can do to help.  Lock them up, lock the food up, or shop wisely.

I tend to start least resistant first...ie:  shop wisely.

I start shopping for summer stuff about 3 weeks before school is out...STOCKPILE and hide...this is my best advice...unless you are made of money and don't care and if that was the case you would have stopped reading all ready.

I do clip coupons from the Sunday paper.  Remember, get the inserts from friends if they don't use them.  if you have 3 of the same inserts, that is fine, because you will have extra coups.  One of my mottos with coupons though, is when it becomes too much work, forget it.

One of the big no-nos is DON'T BUY STUFF YOU WOULDN'T NORMALLY BUY.

If you don't usually drink Minute Maid, don't just buy it because you have a coupon.  Whatever you usually drink is probably cheaper.  Save the coupon until it is really on sale, then use it.  The coupons posted in the sunday paper will never get you the best deal that week, gotta save them for about 2.5 weeks.  You will figure it out.

I start buying snacks 3 weeks out....because man, kids can eat some snacks, and when they bring friends over...they eat more snacks than cookie monster.

Here's an example:

Today at KingSoopers.   I was shopping, and when I got to the the bakery section where they put out the day olds and the scratch and dents I found:

Raspberry filled crumpets marked down to 1.48 from 3.50 (bought em)

Quaker oats Brown Sugar Cereal  1.89 from 4.29 (bought 3 boxes)

Rice Krispies and cocao Krispies marked down to 1.89 and I had a coupon -1.00 for 2...(bought 2)

Artesian breads .89 (bought 2)

***with the rice krispies, my kids don't really like the plain, so I mix the box of plain with the cocoa and they eat it, and it works perfect!  I take everything out of boxes so they don't know what the hell they are getting.  :)

*** the crumpets: I put them 2 at a time into bags or freezer containers and freeze them,the same with muffins.  Then when the kids want them I take them out (the night before), or add them to a lunch, frozen, when they are going some where.  Perfect for Sleepovers...I can take the whole bunch out the night before.

I also buy the day old specialty bread and freeze it for when we cook out we can make grilled bruschetta.

But the definite key with this is don't buy anything over the price you would normally spend!

Today I also bought a bunch of things that were buy 10 get 5$ off.  It was stuff like pasta...bought bags of shells for pasta salad this summer.

granola bars....bought about 6 boxes for when they go riding or we go in the car.

(AGAIN)...I take stuff out of the boxes and put it into the cabinet and regulate how much I put out, because if you put 20 bars out...they will eat 20 bars.  I put 10 out then put the rest in the hidden pantry in the garage where it is NOT really hidden but they are too lazy to go out there to get it.

I make sure I always have things they can make easily alone.

We make bean and cheese burritos 10 at a time and freeze them.  They can run the microwave all alone so I don't have to worry.  These Bean and Cheese burritos are easy and for the cost of tortillas, beans, and cheeze you can get 10-12 for the price of 3 pre-made frozens.  Plus the kids can help ya put them together.

I buy Ramen.  Not healthy, but my kids love it.

Fruit...and when the fruit starts to go south, throw it in the freezer, then the kids can use it to make smoothies in the summer.  They can run the blender alone too.

Yogurt.  I buy the cases of 12...I freeze some, the kids like it semi frozen and it lasts longer.

Cake Mix...you can get the boxed stuff for .89 when its on sale.  I always have 3-4 boxes so I can make cupcakes.  easy!

Cream cheese, for the cupcake frosting...when it's on sale for .99 i buy 4-5 of them and freeze it.  Lasts forever and its perfect for frosting.  Not so good for spreading but any baking its great for after frozen.

Otter Pops..when they go on sale for 40 for 1.99 I buy 3-4 of them and they are a staple for summer kids.

we always have fresh fruit and veggies...

I cut up radishes, carrots, melon, etc and have them in separate containers in the fridge and the kids will eat those.

Remember, if they have to cut or prepare, they are less likely to eat it....so have it ready.

Variety is the key.

So good luck...

enjoy the summer.  

Risotto, Zen cooking, Just stir the rice

I've been wanting to make Butternut Squash Risotto for a while now, but just haven't been able to do it.  Due to laziness.  You know, all the stirring and such.

Last night I felt it was time.

The Butternut Squash was sitting on the counter, begging to be eaten opposed to thrown out and there was really no excuse.

So onward bound I went.

There are many recipes for this but I just followed the recipe on the Arborio rice....then spruced it up.

1 butternut squash

chopped onion

minced garlic

1 stick of butter

1 container veggie broth

1 Cup  Arborio rice

Parmeson Cheese

Dry white wine (optional)

***I used Vermouth***

you can add herbs

Peel the squash. I only used half the squash and I'm going to tell you right now this made enough for at least 6 people so cut it in half...everything in half from the recipe on the box.
chop the peeled squash into small cubes.  I like mine a bit bigger because they do break down. Saute the onion until translucent in the 3 T butter and a bit of oil.  Once translucent add chopped squash to pan and saute for about 5 minutes, then add garlic, 3/4 c. vermouth  and rice.  Stir and cook until rice starts to turn clear with a bright white to it. (you will see as you do it.  It's not a science, you just want the rice to cook a wee bit...maybe 3-4 minutes?
Now for the fun part.
Make sure you have some music on or...I like to listen to This American Life with Ira Glass...
Pour one ladle of broth into the pan and slowly stir on low heat.
the first few ladles the broth will suck into the rice quickly.
stir with love.
Find your Zen...just stir the rice...if your are stirring, just stir.

each time the broth is absorbed add another ladle

and stir Zen-ly :)

you do this for about 30 minutes.

Relax.

the squash will cook as the rice does and turn everything this fabulous orange color.

taste the rice after 20+ minutes .

you want it to be cooked but have a bite to it....al dente.

when this happens

add 3/4 cup or whatever you feel of Parmesan cheese to the pan.

1 more T butter.

remove from heat and stir a bit more.

I covered mine and let it sit while I chopped the green onions.

I suggest, if you have more time, or an extra pan while stirring...fry the green onions in a little bit of oil..it gives the smooth creamy risotto a crunch on the top...

plate it and sprinkle on the onions.  

mmmmm

Zen-ly

yummy

filling

As I was saying, you really don't even need to measure....
just saute, throw in rice add broth, STIR until done.
I'm sure some of you cooking snots will tell me I've done it wrong...
I've ruined the rice...
wrong wrong wrong...
but to me this was as easy as pie (not that pie is easy)
and it helped my inner Zen:

"if you are going to stir the rice, just stir the rice"