June 30, 2009

The Best Mashed Potatoes You’ll Ever Eat

Filed under: Bulk Cooking — Steph @ 5:17 am

And they freeze beautifully, too.  :)

1 5 pound bag of gold potatoes (Yukon Golds are my preference)
1 cup milk (I used skim to fluff up the fairly heavy taters)
1 tsp salt (the chicken bouillon should have plenty already)
4 tablespoons butter
2 tablespoons chicken bouillon (such as “Better than Bouillon” refrigerated buillon)
1/2 cup roasted garlic cloves (we buy a bulk jar of peeled cloves, roast them, and keep them in the fridge)

Peel and boil the potatoes until they are very, very soft.  If you don’t want to peel them, buy a food mill/ricer.  I don’t mind peeling, so I don’t have one, but apparently, you just pick the skin out of the ricer after you’ve squeezed the potato through the mill.  You want to cook “yellow potatoes” a bit more than “just done.”  Otherwise, they’ll have a slightly grainy texture.  The extra cooking makes them nice and smooth.  It takes me about 40 minutes to boil five pounds of potatoes cut into inch chunks on my glass cooktop.  Adjust accordingly for coil or gas cooktops.

After they’re about to fall apart (we’re not going for potato soup here!), drain them, add the remaining ingredients and mash well.  Stand mixers are wonderful for this.

A normal serving around this house is about a cup per person.  Less if we have additional sides.  This should make about ten cups of mashed potatoes.  Wonderfully, heavenly, blissfully, outrageously yummy mashed potatoes.

      Steph

June 29, 2009

For the Love of Birds

Filed under: Home Decorating, Projects — Steph @ 10:25 am

Pretty Organized Palace is having a Nest Fest and I thought I’d bring out my nests to share.  These are both hand made, by my mother.  The first one is a nest made out of paper that she made (yes, made) and dyed herself.  It has hand dyed silk cocoons in it for eggs and silk for the nesting “fluff.”  All other materials were gathered outside our home in Alaska.

This nest is hand woven (and the yarn, probably hand dyed, knowing her) and she dyed some blown egg shells to make these beautiful speckled eggs.  There is hair/fur on the top edge.  Again, all other materials are from our front yard.  See how the fiber is woven onto and around the branch?

I grew up with these nests and since they’d lost my mothers interest, I picked ‘em up and ran with them.  The first one brings back some wonderful memories of when we took a paper making class together at the University (I was ten) and the other one, I just remember it always being around!  I don’t know if she made it before I was born or made it around the time she made the other one, but it’s a fond memory of her passion for fiber arts.  Some of my earliest memories are of her working on her antique spinning wheel and floor looms.  Gorgeous stuff from this lady…  Simply gorgeous.

      Steph

Freezer Meatloaf

Filed under: Bulk Cooking — Steph @ 4:24 am

The only tape in the house was painters tape.

This makes four loaves of meatloaf.

6 pounds ground meat*
1 cup minced onion
1/4 cup chopped celery
1 teaspoon horseradish
1 cup tomato sauce
1 cup ketchup
2 tablespoons dry mustard
1 tablespoon garlic (we roast a bunch and keep it in the fridge - this is what I used)
1 tablespoon Worcestershire sauce
1 tablespoon salt
2 teaspoons pepper
6 eggs
1 1/2 cups bread crumbs

In a large bowl, mash together everything except the bread crumbs.  After all is mixed well, add bread crumbs and mix until just combined.  Divide into four loaf pans, lined with plastic or freezer wrap, pat smooth into a loaf shape, and wrap snugly.  Label and put loaf pans in freezer.  Once frozen, remove from loaf pans and return to freezer.

To cook, thaw and bake at 350F for 1 hour or until center reaches about 160F.  Cooking may take place in the pan it was formed in or, my preference, on a roast pan with rack to allow the grease to drain away for use in gravy.  I place a piece of parchment or waxed paper underneath to prevent the loaf from falling through the rack in the early stages of cooking.

* Meatloaf is best made with a combination of meat such as beef, pork, and veal, or just beef and pork.

      Steph

June 28, 2009

Freezer Meals and Once a Month Cooking

Filed under: Bulk Cooking, Finances — Steph @ 2:09 pm

I’m truly blessed in that I have a husband who loves to cook and is a seasoning genius.  Cooking is typically his stress relief.  He also loves to go shopping.  I think it’s his brainstorming session for meals.  It’s wonderful and I only go to the grocery store maybe once or twice a month (which is great, because I detest shopping).  However, it’s also really expensive and with us trying to get our debt paid down, $1000+ a month on food just ain’t flying.  The cost of living here is so cheap, I’m truly blown away by this number, as I was raised in a town where $1000 was about the average household grocery budget.  Anyway, on top of it being expensive, we’ve been pretty wasteful, as the leftovers get pushed to the back of the fridge, while a new, wonderful meal is being made the next day, and again the day after.  He truly loves cooking.  And on the off chance that he doesn’t feel like cooking, digging through the leftovers to find something that may still be good isn’t usually incredibly appealing, so out we go (and subsequentially blow $25 - $50 on our family of four).  I’m constantly looking over our finances and I dread looking at our eating expenses.  Fortunately, we only go through a bottle or two of wine, at most, a month, sometimes none at all.  We’re not big alcohol drinkers and that, I know, saves us a bundle.  We love making things from scratch, such as bread and pasta and all of our sauces, so that’s already a big help.  It’s just paring down the excess and waste that is going to be key for us.  Oh, and I forgot to mention…The Man hates freezing things.  He likes fresh.  Can’t blame him on some of the things we eat, but there are a lot of things that freeze beautifully and there’s overall a whole lot less waste because things are portioned appropriately and prepared and frozen before they have a chance to go bad (potatoes, anyone?!).  I anticipated a lot of resistance to my spin on “Once a Month Cooking.”

In an attempt to drop our eating budget from a rampant $1000+ a month to $400, as well as talk The Man into accepting my freezer meals idea, I’ve appealed to his statistical and analytical side (no wonder we’re married LOL) by having him help me break down the cost of each of our meals.  He was surprisingly excited about it!  He’s doing a great job and has been figuring out what cost per meal we should aim for and how much certain things will cost us to make (this morning, he figured out a loaf of bread and a batch of biscotti).  He’s made extra curry and rice and packaged it away in individual portions for him to take to work and reheat (instead of his usual Burger King - ick!).  I think that part of the reason he’s so interested in this is because three times a week, starting last week, he’s got some pretty intense physical therapy to deal with some residual issues from his back surgery last year and is coming home exhausted.  He still wants to cook, but is sore and extremely worn out.  Having dinner defrosted and waiting to go into the oven sounds pretty appealing to him, I’m sure.  It sure does to me, and the fact that I made it and helped out in the kitchen makes me feel good, too.  And yes, he typically really enjoys my cooking, as it’s so different from his own.  I’m big into comfort food a la Americana and he’s into the more ethnic cooking with his love of exotic herbs and spices.

This is my first true go at freezing meals.  I have a tried and true meatloaf recipe that I adore and I’ve just made four loaves of.  At first, it didn’t sound like much to me, but if you think about it, it’s one dinner a week knocked off the schedule for a month.  The Man found ground beef for $1.19 a pound and ground pork for $.75 a pound (holy cow!).  I’m about to make a large batch of mashed potatoes and bread dough for dinner rolls/hamburger buns.  Later tonight, since I’m making roast chicken for dinner, I’ll roast two at once and toss the second one into a pot of water after it’s done for chicken soup.  The Man’s making split pea soup to freeze, as well (See! He’s into this whole freezer cooking thing!).  I may wind up making some bolognese sauce to freeze with the leftover ground beef and The Man said something about making breakfast sausage to freeze, as well.  Awesome.  I’m excited to break down the cost of these and eventually see what our budget balance comes out to at the end of the month.

      Steph

June 25, 2009

DIY Duvet, Euro Shams, & Curtains

Filed under: Home Decorating, Projects — Steph @ 10:44 am

I’m stupid happy right now.  Like, pacing back and forth because I’m so happy, stupid happy right now.  Why?  Because I made something.  Wanna see?

Yup, I made all that lovely paisley goodness and I made it for less than $200.  My inspiration duvet COVER was over $400, nevermind the shams and curtains (not sure if they even had curtains).  I don’t mind spending a bit on things that I really, really want and will keep forEVER, but $1000 for a room set is…well…a bit much for me to swallow.  I made these for the guest bedroom, but will be enjoying them in our master for a while.

The curtain panels (not pictured yet) are super easy.  Just get the yardage that you want (standard is 84″ I believe, but get extra for the hemming and loop - I got 3 yards for each one), pin and hem the two long edges first, then make a longer hem, about three to four inches, straight across the top and bottom, leaving at least one of the ends open for a rod.  I love a long hem on the bottoms of curtains - it looks like the tall baseboard of the curtain world to me.  Yeah, I’m fully aware that I’m the only one who will ever see that.  ;)

For the duvet (not duvet cover, a real duvet), I sewed the batting to the wrong side of the tapestry with a quarter inch seam.  Afterwards, I laid it right side up, pinned the muslin to the right side of it (turned it inside out later), and sewed it to the tapestry/batting as close to the other seam as possible, making sure to leave a six inch slit at the end to turn it inside out (it’s thick - six inches was tough).  After pulling the whole thing inside out through that painfully small hole, the loose ends of the hole were turned in and pressed with the tip of my iron to make sewing easier.  I sewed a quarter of an inch away from the edge, making sure I was sewing through the loose fold to seal, and then continued all the way around, essentially making a “piping” look.

For each of the euro shams, I cut a 27″ square of the tapestry fabric and two 15.5″ x 27″ pieces of muslin.  For each of the muslin pieces, I hemmed one of the long sides (you’re hemming the center part where the pillow is inserted).  I laid the pieces, right side down, on top of the right side of the tapestry square so that the two hemmed edges overlap in the middle.  Pin it, sew it a quarter of an inch away from the edge all the way around, and you’re done.  Clip the tips off the corners (don’t cut through the seam you’ve just sewn) so that there isn’t a bunch of fabric bunched up in the corner, turn the cases inside out and press your pinkie or fingernail up into the corners to make as sharp as you’d like.  Insert the pillow, stand back, and grin like a fool.  I may or may not have done a happy dance all by my lonesome, but since I was alone, no one will ever know…

I have more angry red spots from needles than I care to acknowledge, but it’s no damper whatsoever on the sheer joy I feel right now for having finished this ensemble.  I’m actually considering making these and selling them now!  The quality of these is absolutely phenomenal.  They’re sturdy and heavy weight and soft and absolutely luxurious.  Not only are they gorgeous, but curling up with them gives you that warm, fuzzy socks on a cold day feeling.

To end, here are the peonies sitting next to my bed in the cute little “Mint Julep” vase I found.

      Steph

June 24, 2009

Making the Switch to Wind Energy

Filed under: Finances, Technology — Steph @ 6:02 pm

We’ve been with your typical, run of the mill electric company since we moved here over a year ago.  Let me tell you - $500 a month for electricity during the summer is not a whole lotta fun.  Our house was built in 1928, has been added onto three times totaling about 2500 sq ft, and has an under powered air conditioning unit (it works, but the poor thing is going all day long).  We’re currently paying $0.145 kwh.  We had to do something.  After searching around, I discovered that we were paying through one of the most expensive resellers for AEP.  Lovely.  So after a bit more research, we switched.  Not only will we be paying $0.105 kwh, but the company we went with is 100% wind energy.  Lord knows, there’s enough wind around this ol’ desert to power the whole dang U. S. of A.

We’re also thinking about topping off our blown in insulation to bring it up to R28 insulation value (we need about six more inches all over for that).  That should cost us less than $300 to do and should pay off hugely in savings.  If we do it, I want to document the whole process plus a savings comparison.

Hello, West Texas.

      Steph

June 21, 2009

Bubbles

Filed under: Humor — Steph @ 12:00 am

Around the same time I met my husband, I was the office manager for a private practice pediatrician.  It was a small, but very busy practice and the staff consisted of myself, my partner in crime and fellow office manager (we were both because we got to choose our own titles! At one point, I was the Resident Biomolecular Engineer - big ha ha until I jokingly said it to one LOL), the nurse, Inna, from Siberia, Russia, and the doctor, Dr. Joy (who hates being called that and is absolutely hysterical and no-nonsense all at the same time).  Laughing until we cried was a daily occurrence.  My partner in crime was a recovering Catholic who couldn’t seem to shake her guilt, but was eternally optimistic, truthful, and supportive.  She was also a belly dance instructor with a bad dog named Sisal.  Inna was a brilliant, gorgeous, tall icy blonde who had been the equivalent of a physician’s assistant in Russia, but since her qualifications didn’t translate, she was deemed a Medical Assistant.  She was SO much fun and SO good at giving kids shots (is that sick? LOL).  Dr. Joy, who hated being called “Dr. Joy,” was the furthest thing from Joyous.  She had kind of a dark and twisted sense of humor and was definitely multi-faceted in her personality.  Quite a foodie, too.  No-nonsense when it came to her job, but incredibly tuned into her intuition.  A strong personality as I, myself, and my partner in crime, meek and mild as she was, would drop her jaw and pop her eyes out as I’d tell the Doctor, my boss, what to do.  I think Dr. Joy put up with me, more than anything.  LOL

So, one day, Inna calls me into one of the exam rooms to help her give a couple of little girls shots. My job inside the clinic, since I’m not certified for anything else, was the bubble blower. I know it’s silly, but I normally loved this part of my job. Our bubble wand was huge and had a ton of holes, so one good lungful of air generated a roomful of bubbles. So, anyway, this dad is passively pleading with his daughters to willingly get these shots, the girls are screaming, crying, and carrying on like little mini banshee’s, Inna’s standing there impatiently (cue mental image of Siberian Ice Princess, which is actually an accurate description of her - being a tall, thin blond from Siberia and all…), dad’s running around the tiny little room a million miles an hour trying to placate them with books, promises of candy and stickers, and choices (yes, choices when there is only one option - get the friggin’ shot). I’m standing there in the corner of the room blowing bubbles at a near obsessive pace (just keeping up with dad!), bubble liquid saturating my hand and dripping down my arm, not realizing that I’m in La-la land, completely zoning out. Chaos with bright, shiny, happy bubbles thick in the room. In my head is an image of me standing in a mental institution, blowing bubbles like my life depends on it. I snap back to reality as one of the girls lets loose with a particularly high pitched shriek and I start laughing. I’m standing there, trying to contain my ill-timed moment of hysteria, while I continue with the bubbles. Joy walks into the room, fanning the bubbles away from her while shooting me a look of, “Okay, enough with the bubbles…” I continue with the bubbles. By now, Inna and the children’s father are fanning the bubbles away, as well. As they manage to tackle one of the girls and get the vaccine into her leg, I get pushed out of the room.

That’s a pretty accurate description of how my days there went, in between the medical billing, and management of transcription files, of course.  And keeping Dr. Joy on her toes…  I miss that job.  Truly.  LOL

      Steph

June 17, 2009

15% AT&T Military Discount

Filed under: Finances — Steph @ 1:57 pm

For the past couple of days, I’ve been getting back in touch with some of the money saving blogs I read.  Through one of them, I found a new blog that is geared towards the military.  What I read left me both happy and frustrated.  Happy, because we’re eligible for a 15% discount and frustrated because I have heard my husband ask previously if there was a military discount, to which, their answer was no.  We followed these few steps and are now enjoying a 15% off our $135 monthly bill (data packages that we use to their fullest potential).

If you happen to be military and an AT&T customer, it’s worth a couple of minutes of your time.

 

  1. Go to http://www.att.com
  2. Click on the Shop For “Wireless” link
  3. At the very top click on the “Business Center” link
  4. Click on the “Government” link in the middle of the page
  5. Then click the “DoD” link
  6. To the right, look for the qualify for discounts section and type in your MILITARY E-MAIL ADDRESS.

NOTE:

Entering your MILITARY e-mail address is very important because it skips the military verification steps.  The verification steps makes you send in a copy of your orders and military ID.

  1. Once you receive the e-mail, click on the link sent in the e-mail.
  2. On the right, under Discount Qualifications, click on “Discounts Registration.”
  3. Fill out the applicable on-line registration form depending on whether you are a new customer or current customer.

 

Find the blog post that has now saved our family 15% here.

      Steph

June 16, 2009

Mouse Abuse

Filed under: Humor — Steph @ 12:00 am

This must stop.  Someone call PETA, pronto.  I told you…I have Evil Furballs.

      Steph

June 15, 2009

Caponata

Filed under: Cooking — Steph @ 12:00 am

 

Caponata is the veggie dish for meat lovers and vegetable haters.

 

I was raised a strong carnivore and the very few “vegetarian dishes” I’d tried lacked in substance.  They were either bland, had an odd texture (and I’m not picky about texture), or were so overwhelmingly horrible in so many categories that I was turned off of vegetable main dishes for the better part of my life.  Sure, I’d eat a veggie side, but without meat, I never felt quite satiated.  Blah.  

Caponata is my first foray out into the “vegetarian” realm and I have to share it with you.  It’s phenomenally substantial and filling.  A meat eater would never even realize that there wasn’t any meat in the meal, the various squash are so filling.  It’s also fun and easy to throw together.  It’s a rustic dish, so nobody’s going to be looking at your chopping skills (or lack thereof).  Just cut everything into roughly 1 inch pieces, toss into a big ol’ dutch oven or casserole dish, mix, cover and bake for an hour.  It’s a throw it in the oven and forget about it dish.  Set your timer and leave it.  No babysitting.  Garnishing it with some romano and fresh basil or rosemary dresses it up a bit and guarantees some ooh and ahhs.

Before you read the recipe and begin to feel overwhelmed by the ingredients, you need to know that this isn’t a set recipe.  It changes every time I make it.  Sometimes it only includes what I have in the house.  Sometimes, if I feel up to it, I go hog wild in the produce section and try a bunch of new things.  This is just a medley of hearty squash, tomatoes, olive oil, some herbs, and whatever else you’re in the mood for.

Caponata

  • 1 (14.5-ounce) can of diced tomatoes (just dump the whole thing in, juice and all)
  • 2 opo squash, cut into 1 inch rounds (if available, if not, substitute any other similar squash, but really, this is my favorite)
  • 2 zucchini, cut into 1-inch rounds
  • 2 summer squash, cut into 1-inch rounds
  • 2 tomatoes, diced
  • 1 large Japanese eggplant, cut into 1-inch rounds
  • 2 red onions, peeled and cut into quarters
  • 2 big handfuls of fingerling potatoes or 2 medium potatoes, diced
  • 1 head of garlic, cloves broken up and peeled
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar or red wine
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon herbs de provence

Chop it all up, add oil and seasoning, and toss to coat well.  Cover and bake at 400F for  an hour.  I usually don’t even preheat the oven.  When done, remove cover and broil to brown slightly.  If more browning is required, brown, stir and brown again.  Or brown with some fresh parmesan sprinkled on top.  Garnish with fresh basil and/or rosemary sprigs.

I use zucchini, summer squash, japanese eggplant, purple eggplant, opo squash (my new favorite)…whatever I can find.  Also try olives, pine nuts, capers, and anchovies for a more “true” caponata.  This dish is so versatile.  If the produce section is missing something, add something else.  I typically make a large pot of this because we love leftovers and if blended with some cream, this makes a phenomenal hot or cold soup.  If you find that you’ve made too much mixture, just throw it in another container or Ziplock baggie and freeze for later use.  If you do this and find that the seasonings need tweaking, it’s easy to defrost and season accordingly the next time around.

The texture of the squash is a wonderfully close substitute for meat and the flavor, well, it just can’t be beat.  I’ve also used this as a “everything but the kitchen sink” veggie roast to clean out the produce that’s about to go bad.  And hey, even my six year olds eat it.  And ask for seconds.

      Steph
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