6/20/2015 0 Comments Thank you, PinterestMy oldest has a Pinterest page. She found this and asked to make it. I said yes (of course) and she wrote a shopping list, and prepared it completely in her own. It's layers of whipped cream, Chocolate chips, Crumbled thin mints ( but we substituted mint Oreos), And chocolate pudding halelujia. Benefits of the internets.
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4/15/2015 0 Comments DIY creamerI am a major creamer snob. I like my coffee sweet and creamy and pale. I prefer it in the range of brown paper bag. I don't like a fake sugar taste, and I try to avoid trans fat. I use a lot of creamer, especially since I've been drinking coffee every day. I've seen recipes on Pinterest for a while about making your own creamer. I've been curious to try it, but not too motivated. That is, until one day I was OUT OF CREAMER!!! The one I found at the time was: -equal parts sweetened condensed milk and milk, and flavoring to taste. I didn't have any flavoring on hand, since this was an emergency. I'm curious how it would have effected the end result. The result? It was decent. WAY better than plain milk. But it tasted like sweetened condensed milk. Which is a nice flavor, like tres leche cake or something. But it didn't trick me into thinking I had used to decadent nectar of my international delight. I probably wouldn't use it regularly, but I would be likely to grab a few cans of sweetened condensed milk when it's on sale. Then I can use it in a pinch, or make a dessert out of it. 2/9/2015 0 Comments Bacon fatThis may seem like something of our grandparents generation, but I absolutely recommend storing leftover bacon drippings. It's denser than oils and cooks differently than that or butter. And shortening is rubbish (partially hydrogenated no.) plus it contains the savory delicious essence of bacon, adding a subtle flavor to whatever you cook with it. Grease your pan with it before cooking scrambled eggs, I dare you. I took a roll of pilsbury biscuit dough. Cut the top third or so off and pressed the bigger half into a muffin tin. Then I filled them with leftovers. the first time I used cornbread biscuits, stuffing, turkey, green bean casserole and gravy. The second time I used home style biscuits, stuffing, mashed potatoes, green bean casserole, and gravy. I pressed the tops back on, poked a hole in the top, then baked it for 20 min at 350. I think. I can't recall exactly, but just checked for golden brown. It was funner than the same ol' way to serve leftovers. 12/7/2014 0 Comments Breakfast sandwichI made myself this breakfast sandwich for lunch today, and I thought I'd share. I could eat these every day, every meal. This one is sliced ham, a scrambled egg, cheddar, on toasted buttermilk bread with mayo. Aw yeah. I see this sandwich and I'm all: 12/4/2014 0 Comments The perfect cup of JoEvery cup of coffee I've had has been slightly different. You think something so simple would be uniform but it's really not. It's especially different regionally. Coffee shop coffee is stronger, and diner coffee is weak as hell. When I make coffee at home, it's often hit or miss. Mostly due to the way I measure out my grounds, water, sugar, and creamer. So I'm trying to be more scientific in the way I prepare it myself to figure out what I like, and what makes a bad pot when I don't like it. Often, bags of commercial coffee grounds have instructions for measurements. I had a container of Starbucks that called for 1 mounded tbsp of grounds for every 6 oz water. I'm guessing that would equal about 1 1/2 tbsp if measured precisely. So between 1-2 tbsp is what commercial products suggest. Here's where things get wonky. My coffee maker has measured dash lines to let you know how much water you're using. But what do the dashes mean? 6oz = 1 serving? You'd think so. But... So 16 oz goes to an implied 3 marker. 16/3 = 5.3 oz which is not a serving of water. I measured an additional 32 oz into the machine which filled to the 9 marker, implying the dashes are evenly spaced for 5.3 oz of water each. Now, with 48 oz of water in the machine, I need to figure out how many grounds I should add. 48/6 (because 6 oz in a serving)= 8 servings of coffee. Then I get to decide how may grounds I want per serving 8 tbsp? Or 16 tbsp? There are 4 tbsp in 1/4 cup. 8 in 1/2 cup. So I settled on a lightly mounded 1/2 cup measurement, which puts me mid to low range of the suggested serving. But a hell of a lot stronger than diner coffee. As long as it's not making oil sheen rainbows on top, I'm enjoying myself. Which lead me to create this chart: Didn't that turn into an exciting real life word problem?? Perhaps I'm overthinking things, but I like knowing what to expect. Especially when I'm usually making my coffee in a sleepy stupor. next thing to figure out is how much cream and sugar I need to measure out for each of my mugs of varying sizes. Now you can have a damn fine cup of coffee, however you like to brew it. 11/2/2014 0 Comments Day oneDay one. A new begining. Let the challenges begin. I'm telling myself I'm starting a work out routine tomorrow. I already don't have much faith in it sticking. With three kids, one that has no interest in this "night time" thing we keep trying to convince him of, I doubt I can find the time every day. Or have energy for it every day. But that's the tricky thing about exercise. If you do it more, you have more energy. But you can't do it more without energy. Oh well. Wish me luck!
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