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Craft Classes and Meatloaf

I went to a card making class this morning. I’m not particularly good at it, but it is strangely satisfying.

When I got home, I promptly took a nap.  Upon waking, I felt less than inspired to cook. Lunch consisted of an apple and some almond butter. Supper didn’t hold much promise, either.

I knew I didn’t want to go to the grocery store, so I needed to use what I already had. This is what I came up with...






Meatloaf Onion Bombs

1 pound ground turkey
3/4 cup uncooked oatmeal
1 Egg
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Greek seasoning
1 teaspoon salt
1/4 cup brown sugar
Ketchup
1 large onion
Sliced cheddar cheese
Brussels sprouts, or any other veggie that tastes good roasted

Preheat oven to 350 degrees.
In a medium size bowl, mix together the first 9 ingredients. Set aside. Cut onion in thick rings. Line a cookie sheet with parchment paper. I halved Brussels sprouts and tossed them with olive oil and salt, then spread them on the cookie sheet. Any veggie will do. S…
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Breakfast Experiments

Today’s culinary adventure was brought to you by my obsession with Starbucks Sous vide Egg Bites. I especially like the Bacon/Gruyere flavor.

I’ve seen copycat recipes on Pinterest for a while now, and finally gave in to temptation.

I do not have a sous vide set up. I specifically asked Santa for one this year, but apparently Santa thinks I have enough kitchen gadgets already. What?  Too many kitchen gadgets?  Did Santa tell Michelangelo he had too many paint brushes?  I think not!

Anyhoo, I do have an Instant Pot that I love dearly, and it worked great for this recipe.  I have not given up on the sous vide. It will be mine!  I don’t need no stinkin’ Santa Claus!

I used this recipe, but instead of her add ins, I used Swiss cheese and bacon. My small town grocery store didn’t have no fancy gruyere cheese. :). I also made a batch with chopped leftover ham from dinner last night.

I now have breakfasts for the whole week- but Santa is getting cereal. ;)

Pecan Shortbread Cookies

These are fantastic!  I made Pecan Shortbread cookies yesterday. After last week’s molasses cookies (which I thought were way too soft), these were a welcome change.

I followed this recipe exactly... except I rolled mine out and used a cookie cutter. The recipe writer rolled them into balls and smooshed them.

One word of advice... these are easy to make and have few ingredients. Use the very best butter and flour you can find. It makes a difference. I used Irish butter and organic King Arthur flour.

I don’t think I can describe how sublime these are with a cup of hot tea. Heavenly!

New Pin

I’ve been doing a little bit of collecting lately. Ever since the events of January 2018, I’ve been doing quite a bit of thinking about what it means to be a citizen. That thought process (and a life in education) has led me to be more active and vocal about issues impacting women. I found this pin on Etsy, and I had to have it. I think it is gorgeous!

Here is a link to the Etsy shop.

Go shop and have fun!

What Am I Doing Over Winter Break?

The answer to that question is... reflecting.   I think most people get reflective when New Year's Eve gets close.  One can't help but look back over the year and think about things that could have been handled differently, or things that need to be repeated more often.  I have quite a bit to reflect on, as this past year has been a big, complicated mess.

Reflection has not been my only activity.  I have been crocheting up a storm recently, riding the high from finishing 6 or 7 scarves right at the last gift-giving minute.  Here's a pic of my 3 still in progress:

I'm in a scarf rut right now, but my crochet New Year's Resolution is to tackle socks, afghans, and amigurumi.  That's the thing about crochet and knit- it takes skill to do the fancier stuff- and I'm an advanced beginner (if that). 

All of this crochet also makes me miss my knitting days.  I'd like to add a couple of knit projects in, just to make sure I don't completely forget how.  Some …

Breakfast the Morning After Tacos

So this was breakfast today. It should have been bacon and pancakes, but I failed as quarter master this week.

Last night we tried a new taco filling- chorizo and potato. I forgot to take pics, but I’ll write it up next time we have it.  Anyhoo, there was no taco filling left over. This is a good thing, because that means Devin really liked it. But I had quite a bit of fixins left and decided to work them into breakfast, one way or the other!

This is what I had: diced fresh tomatoes, cucumbers, white onion, cabbage, shredded sharp cheddar, and lime wedges.  I suppose this qualifies as migas, but who cares? It was awesome!

Day After Tacos Scrambled Eggs

4 eggs
Salt
Sriracha
4 tostadas
Leftover taco fixins
Olive oil

Heat a couple of tablespoons of olive oil over low heat in your favorite egg scrambling pan. Take 2 tostadas and roughly crush them and add them to the heated oil. Scoot them around in the pan until the pieces begin to brown. Whisk the eggs with salt and a wee bit of srirac…

It’s a Hot Tea Kind of Day

I’m telling you right now- this Harney and Sons Cranberry Autumn Tea + Becca Nielsen’s honey from last season - absolute deliciousness and comfort!