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I maneuvered a couple of extra days off during my kids’ school vacation and have really been enjoying this time spent with them and family from near and far. My parents came up from Rhode Island on Saturday and my youngest brother surprised us by joining them for the trip; he surprised me even further by asking to stay with the kids and I. I’ve been able to read some, knit some, host some, visit some and play in the kitchen. We said goodbye to the Rhode Islanders yesterday, after Christmas Brunch at my sister and brother-in-law’s.
This morning, we awoke to snow blanketing us and the obvious thing to do on a snow day is to have a lazy, decadent breakfast, right?
I hope you’re all having a wonderful season celebrating to your heart’s content. I know I sure am.
One of my bosses picked up an Amish cookbook and asked me if I had ever heard of a Sawdust Pie. I’d lived in Pennsylvania–right in the midst of Amish Country–but I’d never heard of this before. I decided to give the recipe a go and it turned out amazing, so much in fact that I made it again this week at work, and my boss ordered a pie for himself.
A sawdust pie is named for it’s looks, not it’s taste–thank the gods! I had been recommending it to customers with a drizzle of hot fudge which turned out to be a huge hit. I decided to make one for home but with a black bottom twist. Here’s my take on the recipe:
Black Bottom Sawdust Pie
- 3/4 cup semi-sweet chocolate chips
- 1 1/2 cups sugar
- 1 1/2 cups chopped pecans
- 1 1/2 cups sweetened, flaked coconut
- 1 1/2 cups graham cracker crumbs
- 1 cup (about 7-8) egg whites
- 1 9-inch, deep dish pie shell (standard pie crust)
- Preheat oven to 325 degrees.
- Place chocolate chips in bottom of pie crust.
- Mix remaining ingredients together and pour into pie shell (mixture will be thick).
- Bake for 30-35 minutes until set.
- Serve warmed with some vanilla ice cream or a cloud of homemade whipped cream.
The end of the summer was more than I bargained for. I put my house on the market. My creativity was certainly drained as I had to grab my kids and be out of the house, usually right about dinner time. It was easier to deal with frozen meals then to make a mess out of the house, cook and then clean it all up.
We got an offer and accepted it (all within a month of listing it). Everything else just came at me so fast from there on out. Twelve years of life in that home brought with it twelve years of stuff that piled up (and things that we found from the original owners, thirty years ago) and repairs that needed to be tended to. Mold was found in our attic roof, we had to put in a radon mitigation system, fix siding and many other various repairs. Amazing people came to my rescue, emotionally and physically. My kids transformed into amazing, mini-pillars of strength; I never realized how close of a family the three of us would become because of this new adventure in our lives.
I packed as much as I could, as soon as I could. I battled depression, lost sleep and lost weight. My entire house was packed into a 28-foot storage trailer, moved that to the new place (which I secured that within a month of having to move) and became temporarily displaced for two nights. Gracious friends opened up their home to the kids and I. And what rotten house guests we were! The Girl-spawn chased our hostess out of the kitchen, telling her to sit down while we made dinner for them. Our hostess managed to get over that, with a glass of wine in hand.
We downsized considerably and managed to further purge after moving into the new place. It was difficult saying goodbye to the closest I’d ever been, to my dream kitchen. I finally have my new house settled and feel more at home than I ever have. I get to make this my own place and create new memories.
It was now time to have a proper dinner party, all planned out. I invited five of my friends and delegated out which dishes to bring, that would compliment my main course. Baba Ghanoush, marinated feta and a cheese and cracker plate started us all off. Caesar salad and crusty bread accompanied the baked lemon salmon filet, cucumber dill sauce, jasmine rice and steamed broccoli. We finished it everything off with chocolate raspberry cake and a chocolate bourbon pecan pie. The best part? I asked three people to bring wine and we ended up with nine, yes NINE bottles. My friends never leave me hanging.
I’m really glad that I planned on having leftover salmon because it made the most delicious salmon cakes for dinner this evening.
And without further ado….here’s my recipe for salmon cakes that I couldn’t keep my kids from devouring.
- 1/2 pound of cooked and cooled salmon
- Extra Virgin Olive Oil
- Freshly ground salt and pepper
- 4 tablespoons butter
- 3/4 cup finely diced red onion
- 1 cup diced yellow bell pepper
- 1/2 cup dried parsley (or 1/4 cup, fresh)
- 1/4 teaspoon Tabasco
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons Old Bay Seasoning
- 1 cup breadcrumbs
- 1/2 cup canola mayonnaise
- 2 teaspoons Dijon mustard
- 2 eggs, beaten
- Put 2 teaspoons each of butter and olive oil in a large skillet along with the onion, pepper, parsley, Tabasco, Worcestershire sauce, Old Bay seasoning and a half teaspoon each of salt and pepper. Cook over medium-high heat until the vegetables are soft, about 15-20 minutes. Let cool to room temperature.
- Flake the cooked salmon into a large bowl. Add the cooked vegetables, breadcrumbs, mayonnaise, mustard and eggs. Mix well. Cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 250 degrees.
- Shape into 10 cakes.
- Heat the rest of the butter and 2 tablespoons of olive oil in a large saute pan over medium heat. Fry five cakes at a time, 3-4 minutes on each side, until browned. Place on a paper towel to drain and keep them warm in the oven while you finish frying the second batch. Serve hot.
I had leftover rice, dill sauce and steamed up a bit more broccoli.
When I was a teenager, my family decided to change their diet, dramatically. We cut out all dairy, eggs, meat, refined sugars, white flour and regular salt.
This left my mom with a dilemma: “What DO I feed my husband and four children (three of which were teens) that they will actually eat?”
Mom started using us as her guinea pigs and she kept us from starvation. I don’t adhere to that strict diet any longer because, let’s face it, fake Bacon is not Bacon. Also: Turkey Bacon is not Bacon, either–just because the label says “Bacon”, it does not make it Bacon. I do still find myself going back to some of her recipes, though, because they’re just so damn tasty. They also bring back some amazing memories. Zesty Pesto Pasta Salad is one of my favorite recipes from my mother’s self-published cookbook, “Honeymoon Kitchen’s Culinary Extravaganza of Vegetarian Delights”.
I am going to a friend’s home with my Person and we’re going to hike, enjoy the lake and have dinner on the deck today. I tweaked this recipe and used brown rice pasta to make it gluten free so that my friend could enjoy it as well. I left out the olives simply because I don’t like them (I’ve yet to meet an olive that I actually like). I try to add as much color and veggies into my salad because I love the taste and the crunch of fresh veggies. Feel free to improvise and add your own veggie combinations.
This recipe does call for a certain type of dressing and you can certainly use your own dressing if you’d like, but this is the dressing that makes this salad unique. Because of this dressing, my friends always request this salad when there are get togethers. The credit goes to my father for coming up with this dressing recipe, many years ago. I use it on my salads, as a marinade, in guacamole, on baked potatoes and many other things. As well as being so versatile, it’s extremely healthy for you; no preservatives or refined sugars and you probably have most of the ingredients on hand, in your pantry.
- 1 Pound Rotini Pasta (I used a brown rice pasta to make this gluten free)
- 1 Cup Sweet & Sour Dressing (recipe below)
- 1/4 cup Pesto
- 1/4 cup Onion, finely chopped
- 1 cup tomato, chopped
- 1 cup black olives, sliced
- 1 cup yellow, orange, or green bell pepper, chopped
- 2 tbsp Mrs. Dash Garlic & Herb Seasoning
- 2 tbsp Parmesan cheese (optional)
- 1 cup Broccoli, chopped (optional)
- Cook pasta according to directions. Rinse in cold water and drain.
- Mix dressing and pesto together and mix into pasta.
- Fold in remaining veggies.
serves six to eight
Sweet & Sour Dressing
- 1 cup apple cider vinegar
- 3/4 cup extra virgin olive oil
- 1 1/4 cup honey
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp minced garlic
- 1/2 tsp Mrs. Dash Garlic & Herb seasoning.
- Combine all ingredients in a mixing bowl and whisk well.
- Store at room temperature for up to two weeks. It will store longer in your fridge but keep in mind that oil will solidify a bit.
- Shake well before using.
Makes three cups
I made sure to “quality control test” this salad after it was made. The verdict: Delicious!
As a kid, I loved the milk chocolate in an Almond Joy candy bar, but would always spit out the almond. As an adult, I learned to like the nuts, but they weren’t my favorite part of the candy bar. I wished for the lack of almonds in a Mounds but the milk chocolate of an Almond Joy.
I decided to play around and make my own candy bar cupcake.
I used a regular, milk chocolate, boxed cake mix then went on a search to find a buttercream that was a little nicer than just adding flavoring.
Cooking Classy had the perfect recipe and I had all the ingredients. Yes….I keep cans of coconut milk in my pantry. I like to have it on hand for a curry dish or turning leftover rice into rice pudding. The coconut milk kept the frosting nice and light and after adding the extract, the frosting tasted just like the filling of a candy bar. I was pretty conservative with the shredded coconut; I didn’t want to spend the evening picking pieces of it out of my teeth.
My daughter helped me decorate half of the tops with almond flowers which added a very classy touch. I drizzled chocolate over the other half so that I could have my dream candy bar. And boy, did they live up to everything I was dreaming of.
- 1 cup salted butter, at room temperature
- 1/4 cup coconut milk (canned, well shaken)
- 1 tsp coconut extract
- 4 cups powdered sugar
- 3/4 cup sweetned, shredded coconut, (optionally ground in a food processor for smaller pieces)
- 1/2 – 3/4 cup sliced almonds or 24 whole almonds
- 24 milk chocolate or semi-sweet chocolate chips, optional
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and coconut milk on medium-low speed until combined, then increase speed to medium-high and whip until very pale and fluffy, about 6 minutes. Blend in coconut extract. With mixer set on low speed, slowly add in powdered sugar then increase speed to medium-high and blend until fluffy, about 2 minutes.
Recipe Source: Cooking Classy
A friend, my daughter and I decided to eat outside for Vermont Restaurant Week. I’d been to Sweetwaters a couple other times before now and our meals were fantastic, just as I expected. The portions were generous and I was thankful to have the help enjoying it.
The pulled pork nacho appetizer was better than I expected. The chips seemed homemade, the pork was melt in your mouth and the sauce was just the right amount of spicy and sweet. The Boyden burger was cooked to a medium rare perfection. The only reason I didn’t finish mine was because the nachos were so filling and I needed to save room for the most amazing Maple Creme Brulee. I’m going to have to break down and buy a torch one of these days so that I can make my own, properly.
Despite being double sat and customers seating themselves, our waiter (Chris) did a fantastic job. He was always polite even though he had 5-6 tables and was treated rudely from impatient customers.
My biggest complaint is that my friend and I watched hosts and fellow waitstaff stand off to the side without jumping in to help a server in the weeds. Only once was he helped by someone carrying food out to another of his tables. There was a misunderstanding of the food being delivered and the other server appeared rude and impolite of the situation.
I made sure to make the management aware of how pleased we were with our server and the struggle he had to endure. I just hope that the staff does a better job stepping up and helping each other out when things get busy.
Fellow patrons: Please be aware that sometimes your server gets busy and needs your patience and understanding. A kind word will go a long way (unlike the stabbing and sarcastic remarks that we overheard from neighboring tables–one was because they weren’t allowed to bring in popcorn from outside). Also: if you’re in a rush go to McDonalds. If you’re going to to eat at a place with outdoor seating on a sunny weekend, be patient and enjoy the company you’re with.
I’ll be back again to enjoy a meal, will definitely ask for Chris again and would definitely tip him as generously as we did this afternoon.
Yes, those were the words that were uttered to me after my partner took a bite full of dinner, this evening,
I will say it again, I love that I’ve been gifted with venison from a generous co-worker. Without it, I wouldn’t be enjoying some of the cooking adventures that I have had. Two weekends ago I found a winner with this post. I may not have another piece of venison backstrap, but I’ll definitely try it out with a piece of beef.
I decided to open up the package labeled: “Eye of Round” and found that it was all cut into medallions. It wasn’t what I expected to find, but I was able to work with it.
I will point out that I’m in love with honest-food’s website. I found the most amazing stroganoff recipe and made a few, minor, changes. I had four ingredients on my list of things to buy. You’d think I could have remembered only four ingredients but nope, I forgot the shallots. I ended up using onions in place. I had to use dried dill, ground nutmeg and Old Vine Zinfandel but it was just as amazing as I had envisioned.
I’ll definitely be making this again.