Friday Favorites

 A Quicker Way to Clean House -  An article where 3 Pro's were asked about house cleaning solutions
Facial Moisturizer - Homemade facial moisturizer
Savory Sausage and White Bean Stew with Crispy Sage Topping - sounds delicious
Make Your Own Dinnerware - using a marker for dishes you write on the plates and then bake it to set it
Eating Near Poverty Line @ Whole Foods Market - this blog post I thought was interesting.  A family of 3 used the USDA "Thrifty Budget" for one month and it talks about the experience.

Breakfast Pockets

I made the recipe without many changes, but when I make them next time I would like to try another dough recipe as 1/2 cup vegetable oil seems like a lot to me. But the dough baked nice and an even better trait of the dough was when they were reheated in the microwave straight from the freezer they seem to keep moisture and not become dried out.  Sometimes bread can dry out coming straight from the freezer to microwave. These were a hit and nice to just warm up in the morning - especially when on the go.

Ingredients

Dough
1 1/2 tblsp yeast
1/2 c warm water (110 degrees)
3/4 c evaporated milk (110 degrees)
1/2 c vegetable oil
1/4 c sugar
1 egg
1 tsp salt
3 1/2 c flour

Filling
1 lb bulk breakfast sausage
1/4 cup onion, chopped
1 1/2 cups frozen hashbrown potatoes, thawed
1/4 cup bell peppers, chopped
1/4 cup mushrooms
7 large eggs
3 tblsp milk
1/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
pinch of cayenne pepper
1 1/2 cups cheddar cheese, shredded

Instructions

Dough:
In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.  (OR add ingredients in order manufacturer recommends to bread machine and select dough setting. Take out, put in bowl, cover and let rise in a warm place until doubled, about an hour.)

Filling:
Cook the sausage and onion over medium heat until almost browned. Add bell pepper and mushrooms. Cook until sausage is browned and veggies are tender.  Drain. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.

Assembling the pockets:
Preheat oven to 350°.
Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.

To freeze:
Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

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Friday Favorites

Weekly Menus - it not only is weekly menus, but shopping list and recipes to go with the menus
Fast Customer - This is only available for United States and Canada - no more waiting on hold for Customer Service...this app will connect you to customer service reps without waiting on the line. I am not sure if it is available for anything other then iPhone but felt it was too good to not post.
Southwest Turkey Meatballs with Cilantro Dipping Sauce
Decals on Canisters - step by step instructions on how to make them and apply them and even make the decals dishwasher safe.
Couponing for Beginners - from Frugal Girls - they have a coupon database on their website.

Dirty laundry

Danae asked me to share a post I had written about my love of laundry.

One of the first things that stopped my owner in his tracks is when he saw that I had two books on laundry on my 'service' bookshelves. It's one of my favorite chores.

I perform valet services as well as laundering. That includes laying out his clothes on a daily basis, providing at least twice a week changes of fresh sheets and towels (pillowcases are changed out more frequently) and providing a change of comfortable clothes after work if he wants, including fresh socks since he doesn't wear slippers. It also includes being available to serve as his barber or provide a hot towel shave and facial massage. I also assist in dressing him in the mornings if I am available, or in the evenings before we go out.

As for the laundry, some of my favorite tips:

• We use homemade laundry detergent.
  
• I have a solid understanding of fabric types including specialty fibers such as cashmere, and how to launder them from my fiber arts.
  
• I tend to run loads according to the fabric type (for temperature and level of agitation) and color, and save handwash items to do in a batch at one time.
• When transferring items to the dryer, I try to snap them out so the items are not wadded up.
  
• I don't overdry items.
  
• I never use fabric softener with towels or items intended to be absorbent.
• Often, the only softener I'll use is diluted vinegar.
  
• Unmatched items are not placed back into the drawers until they are paired up again.
• My preference is to fold things right away if possible.
  
• If items are worn to the point where they need to be replaced, I bring it to his attention. It's his call if he wants new ones purchased.
  
• I monitor seasonal items and launder/store them as needed.
• I also can perform bootblacking and leather care.

He's very appreciative. He's commented on how much softer and more absorbent his towels are and how much he enjoys sliding into fresh, crisp sheets on a far more regular basis than he was used to.

He's never short on clean items to wear, never has to fish around in a drawer for matching socks, and enjoys that he doesn't have to manage when and how the laundry gets done.

Fresh bedding, changes of clothing and clean towels just somehow happen. :)

Snickerdoodle Pie

I  made pie yesterday - pumpkin because I had several cans of pumpkin in my pantry that I want to start using. But  I really wanted to make this pie because I have been craving it.  I love all things Snickerdoodle.  This pie is very good - but it is more like a cake in a pie crust.  It is a good  pie for autumn and winter. 

Adapted from BHG 

Crust Layer: 
1 Single-Crust Pie Pastry or 1 rolled refrigerated unbaked piecrust 
1 tbsp. granulated sugar 
1/2 tsp. ground cinnamon 
2 tsp. butter, melted 

Syrup: 
1/2 cup packed brown sugar 
1/4 tsp. ground cinnamon 
1/4 cup butter 
3 tbsp. water 
2 tbsp. light-colored corn syrup 
1/2 tsp. vanilla 

Pie Filling/Batter: 
1/4 cup butter, softened 
1/2 cup granulated sugar 
1/4 cup powdered sugar 
1 tsp. baking powder 
1/4 tsp. salt 
1/4 tsp. cream of tartar 
1 egg 
1/2 cup milk 
1 tsp. vanilla 
1-1/4 cups all-purpose flour 

1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside. 

2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside. 

3. For pie batter, bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds in a mixing bowl. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate. 

4. Slowly pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil. 

5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm or at room temperature. Makes 10 servings. 


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Friday Favorites

Homemade Vapor Rub  - Not a lot of ingredients and easy to make.
Homemade Wrinkle Release Spray  - I haven't ever bought the commercial brand stuff but my sister uses it all the time as she hates to iron so making it homemade would save money.  I can see where having some on hand would be nice for those moments when you realize that shirt you are wanting to wear right now has been buried in the bottom of a drawer.
Hungarian Beef Goulash - a warm stick to your bones kind of recipe
Keep Wrapping Paper Neat - this is one of those tips that I look and go - I wish I would have thought of that years ago
Painting Kitchen Cabinets  - I like the look of these cabinets and would love to do that with the kitchen cabinets

Guest Post: Pack like a Pro and Other OCD Tips

Is packing intimidating to you? Do you avoid it till the last minute because it is just too overwhelming? Do you find yourself repeatedly on vacation with no underwear and eight pairs of socks? Never again! Take my hand – we can get thru this together!

First off you need a spreadsheet. This is a NEED not a want. Just trust me. Don’t be afraid. You do not have to color code it or do anything fancy, that is for the advanced course. I use Google Docs because it is web based and can be shared with others. That way your owner can review it and add or delete. AND, you can copy it and adjust it for different trips.

Now think. What kind of trip is this? Camping? Conference? Vacation? Work? Will you have electricity (will you need a voltage converter)? Do you have to prepare meals? Will there be special clothing needs (formal, costume, sports)? What will the weather be like? How long is the trip? If this seems overwhelming don’t worry we will take it one day at a time. No, I mean it. Really . . .

Are you as excited as I am? Of course you are! Let’s get started.

On the first page I like to include a section for Transportation, Accommodations and other information like contact numbers of those I am traveling with and their travel and accommodations.

Under Transportation you might include:

• flight confirmation numbers
• flight numbers and times
• rental car confirmation numbers
• numbers for local taxi
• phone number of accommodations if they provide free transfers
• address of your destinations (through the trip)

Under Accommodations you might want to include:

• hotel confirmations numbers
• address and phone of hotel
• address of place near by you may need like; grocery, drug store, liquor store, beauty shop.

OK now you are there safe and sound! What to wear? Start a new page and make a column or list for each day of your trip.

Will the weather be warmer or colder where you are heading? Think about what you will be doing. Tonight you might be going to a formal dinner. Picture yourself getting ready . . .(dream sequence)

You are wearing your little black dress, definitely need the super tummy holding in panties for this or, will someone be seeing those panties later? Better to go with the sexy ones then. Eeks - bra straps - toss that one to the side and get the strapless. Nylons . . . no thigh highs – need a garter belt, grrr a run - good thing you brought an extra pair! Add your heels - think ahead a little - can you choose a pair that will go with another outfit? Now that you look beautiful grab your little evening bag and wrap as you head out the door. And when you get back from your awesome evening, will you visit the hot tub or just slip into jammies? So your day one clothing list might look like this:

AM:

• comfy travel pants
• t-shirt
• comfy bra and panties
• sweater
• socks (remember you have to take your shoes off in security if you are flying)
• comfy shoes
• travel bag (spreadsheet with travel info, tickets, ID/passport, purse, snacks, reading material, travel pillow/blanket, etc.)

PM

• black dress
• strapless bra
• black lace panties
• 2 pair thigh highs
• garter belt
• heels
• evening bag
• wrap or sweater

• swim suit
• cover up
• slippers or flip flops

• PJs
• Robe

Go through this process again for hair and make up. Do you need something special for your hair? Will you do false eyelashes? Chip a nail? Headache or catch a cold on the trip? Once you have this list you can use it for every trip and refine and add things as you learn you need them. No worries if you forget something in the beginning, you have the address of a nearby drug store remember?

Use this same method when packing for someone else. Picture their process getting ready and all the little things that might go wrong. It is so satisfying to have that one thing they did not know they would need.

The process also works for food, camping supplies, any trip you can think of. There are also many packing lists online you can compare with yours. Packing this way is so much fun and every time you have something you need in a pinch, you get to do a tush wiggling happy dance!

BIO: My name is Lacey. I am is a service submissive from the Baltimore Maryland area. I have been in service to the same Master for four years and am constantly striving to find new fun ways to please Him.  I have presented classes on Service Submission, Mental Orgasm, Rope Bottoming and others at Atlanta Bound IV 2011, Duck Stock Lite 2009, 2010 Duck Stock 2010, 2011 and Frolicon 2011. I love to share my passion for service! You are welcome to contact me any time on Fetlife or email. 

Identity Theft and Fraud

Very recently my better half (Da Boss) was the victim (I hate that term) of credit card theft/fraud. Thankfully I picked up on this rather quickly because I am extremely anal about constantly checking our transaction history on our statements. Thankfully we use mainly one card for most purchases and pay off at the end of each billing cycle. So it makes monitoring this account rather easy and not at all time consuming. That brings us to last week when I noticed a rather large (a few thousand dollars worth) purchase on our joint card. Now while Da Boss doesn't always tell me when he is making a purchase, neither of us spends that type of money without a household conversation happening, if for no other reason than to keep everyone in the loop. So when I saw this unexpected purchase I asked him about it. Thank God I did because turns out he didn't make it. Someone had gotten his credit card information (the police suspect one of the accounts that he does business with frequently had their site hacked and that is how our number was obtained) and was busy going on a shopping spree.

That brings me to this post... ways to prevent identity theft.

1. At least twice per year obtain a copy of your credit report from all 3 of the major reporting agencies.
Transunion
Equifax
Experian
All of these agencies will provide *free of charge* copies of your most recent credit report 2 times per year. Use it. It's important to check all 3 because different things are reported to each agency.

2. Be mindful of where you shop and how you use your card. Keep a record of what purchases are made. (you can do this through computer programs such as Quicken, Quickbooks, or similar programs, or keep a paper journal etc.) If you see a purchase that is out of the ordinary be sure to question it timely.

3. If you have to give information about yourself out to others, be careful about how much information you put out there. Don't give your social security number out unless absolutely necessary. There are in fact very few reasons to ever provide that piece of information to most people.

4. Be sure to check your bank statements often and reconcile them to ensure that the information presented is accurate (many people simply check their online record and assume that banking institutions don't make errors and/or have people who choose to steal money from others). This happens with banks as well as other companies, so reconcile your accounts monthly.

5. Never provide your social security number online unless you are doing so with a government approved secure site. Again there really isn't many reasons why you would ever have to provide that number.

6. Buy a cross cut paper shredder and shred any unwanted documents, bills, etc. It isn't enough to simply rip them in half and throw them into the trash. People choosing to commit identity theft have no problems going through garbage looking for information.

7. Do not leave important documentation laying around or even loosely kept in your home. Either get a safety deposit box at a reputable bank, or have an in home fire proof box and/or safe.

8. Read articles such as the one at this site 9 ways to prevent identity theft online This article had LOTS of useful information.

I am sure you may know of even other ways to help limit your exposure and risk. Please share any good tips you might have in case others don't have it.

Even with doing all of the above, we are prime examples that identity and credit card theft can still happen. But at least it's important to do all you can to minimize your risks.

Friday Favorites

Thrift Store Shopping - this articles gives some tips for shopping at thrift stores
100 Reasons to Get Rid of Stuff - this a gold mine of information and resources for donating, recycle and how-to throw out things you don't want or need anymore
Speed Cleaning 101 - a quick guide to speed cleaning
Dark Chocolate Oatmeal - Chocolate for breakfast - yes!
Bleach Pen T-Shirts - using bleach pens to create designs in t-shirts.

Chocolate Banana Cake

Well I always set out with intentions of posting about something other than food, but then I wind up finding something food worthy to post about. Today is no exception. Last week while waiting at the pediatrician's office with my girls I was reading a canadian living magazine (rather odd considering I live in New Jersey). In it was a recipe that caught the attention of not only my four year old but myself. It was for chocolate banana cake. How could you go wrong with that combo I ask? So last week we set out to make the cake. It was YUMMO and I thought I would share the recipe as I definitely plan to make it again in my house.
Chocolate Banana Cake

Cake:
3/4 cup butter, softened
1 cup sugar
3 eggs
1 1/t tsp vanilla
1/2 cup sour cream
3 cups cake flour
1 1/2 tsp baking soda
4 oz semi-sweet chocolate, chopped
1 1/2 cups mashed bananas ( I used closer to 2 cups of mashed bananas)

White Chocolate Icing:
3 cups whipping cream
10 oz white chocolate, chopped
1 tsp vanilla

Dark Chocolate Ganache:
1/2 cup whipping cream
4 oz semi-sweet chocolate, chopped

Garnish:
4 bananas, sliced
1 oz melted chocolate

1. For cake: Cream butter and sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream and banana. Combine flour, baking soda and chocolate. Add in 3 additions to creamed mixture. Mix until wet.

2. Spoon into two greased 8 1/2 inch cake pans. Bake at 350F for 35 to 40 minutes. Let cool on rack for 20 minutes. Remove from pans. Let cool completely.

3. For white chocolate icing: In sauce pan, bring half of cream to a boil, pour over chocolate in bowl, whisking until melted. Add vanilla. Chill until cooled (1 hour, whisking often).

4. Beat chocolate and cream just until ridges hold shape. Beat remaining cream just until soft peaks form. Gently fold cream into chocolate cream.

5. Slice cakes in half horizontally. Spread each layer with about 3/4 cup of white chocolate icing and a layer of sliced bananas. Using a palette knife cover cake with a remaining icing and chill until firm (about 1 1/2 hours).

6. For ganache: bring 1/2 cup cream to a boil, pour over chocolate. Whisk until melted and let cool 20 minutes until room temperature but still pourable. Pour over cake, letting some run down the sides.

7. Drizzle melted chocolate over remaining banana slices and arrange on top of cake.

Friday Favorites

Fixing Scratches on white plates - there are other things in this post but what I really was focused on was how she fixed the scratches in her white plates - we have those on our plates so I want to try this as nothing I have tried so far has worked
Free Labels - really great labels all different sizes and shapes
Should I keep that Paper? -  gives you a graph and then some tips on what to do with the papers
14 Ways to Spruce up Your Bedroom - some very simple things to change up your bedroom
Beef Wellingtons with Gorgonzola and Madeira Wine Sauce - looks like a really good recipe

My First Roast Chicken

Confession time: I'm nearly 40 years old and have never cooked a whole chicken or turkey. Turkey breasts I've done several times. Never a whole bird. I'm seriously squicked out by the though of sticking my hand, to quote a friend "up a chicken's hiney".

But I figured it is a good idea, will generate left-overs and come on, I need to get over it.

So I bought a small bird for Sir and I and gave it a try. Here's my recipe and the running narrative of things I wasn't expecting.

1 lemon, seeded and chopped (skin and all!)
1 tbsp fresh rosemary or 1 tsp dried
1 3lb whole chicken
1 apple, peeled, cored and chopped
1 medium red onion, chopped
1/2 fennel bulb, chopped
1 tbsp orange peel
1 tbsp fresh thyme or 1 tsp dried
1 cup chicken broth

Mix the lemon and rosemary and rub under chicken skin, all the way down to the thighs
Huh? How do I get under the skin? Hmmm... ok, so if I take a knife and cut a small slit. Hey there we go. But there's this membrane holding it to the bird, better break that first. Ok! Now we're doing good. Woot1 Go me! Crap, I ripped the skin a little, so let's skewer it back together. Damn that doesn't work, better just skewer it down to keep the lemon from falling out

In a saute pan, heat 2 tbsp olive oil over medium heat. Saute onion, apple, fennel, thyme and orange peel. When cool enough to handle stuff the bird.
What's cool enough to handle? Hey what's this packet in here? Oh right, the giblets, better remove that. Hmmm I wonder if I have to stick my hand in or if I can just spoon stuff into there?

Skewer ends of the chicken together (I used toothpicks).

Roast for 90 minutes at 350 degrees, basting every 15 minutes with chicken broth.
Ok! 15 minutes down, better baste the chicken. Hmmm it's browning kind of fast. I think I'll try to cover it with tin foil.

Ok, it's time for the second 15 minute basting, how are we doing? Smells great. Uh oh, the oven is heating it unevenly, I better turn it half way around to keep it cooking evenly!

Halfway there, I better check the internal temp, my oven cooks fast and my chicken wasn't 3 lbs. I'm not crazy about how the skin is turning out. Maybe I should have basted it with softened butter mixed with chicken broth? Internal temp is 150 degrees. I'm about halfway there. I need it to be 170 before it's "done".

30 minutes left, maybe I should take off the tin foil now to brown up the rest of the skin a bit?

15 minutes left, going to turn the bird again! Time to take the temperature again 160 degrees.


Just a note here, to take a chicken or turkey's temperature, stick the thermometer in the thickest part of the meat. This is generally in the thigh area between the drumstick and the body.

Take the temperature when you baste to determine how fast your chicken is roasting. My oven doesn't always follow "recommended" cooking times. I ended up cooking this for just about 5 minutes shy of 90.

Also, have a good thermometer. I recommend an instant heat one!

Also, just because the chicken is bloody when you cut into it, doesn't mean it is underdone.

As an additional note, you may not want to do a different baste on it after all, the chicken gets crispy, but would be probably be bitter to eat because of the lemon right up under it. But if you like that, go ahead!

This recipe turns out moist and juicy and fall apart tender!

And here is the finished product:

Lemon Berry Pancakes

Over the weekend we had company and I always enjoy cooking up large breakfasts for company. So this morning was no exception. Since there were many mouths to feed in addition to the standard egg dishes, breakfast meats, and fruit, I also made the pancakes below. They were a hit so I thought I would share the recipe with all of you. Hope you enjoy!



Pancake Ingredients:
2 cups all purpose baking flour (you can use whole wheat baking flour but I find it makes the pancakes a lot heavier)
3 tablespoons sugar
1/2 cup milk
1 (8 ounce container) lemon-flavored yogurt
2 eggs
2 tablespoons butter, melted
2 tablespoons lemon juice
2 cups blue berries

Pancake Topping Ingredients:
1/2 cup red currant jelly (we make our own but you can certainly purchase this at most grocery stores)
3 cups berries ( I used a combo of blueberries, blackberries, and strawberries)

** you can use frozen berries but be sure to thaw them well and drain off any excess water**

Directions:
1. Combine all pancake ingredients in a bowl (except the berries) and mix until smooth.
2. Heat lightly greased griddle or frying pan to 350 degrees or until drops of water sizzle. For each pancake, spoon about 1/4 cup batter onto griddle. Let cook for a few seconds and then add some berries to the pancake. Cook until bubbles form on top and then turn pancakes and finish cooking until cooked through. If they are browning too quickly reduce heat a little bit.
3. Meanwhile, in a sauce pan, melt jelly over medium-low heat. Remove from heat and add berries. Mix until berries are well coated. Serve over warm pancakes.

We like to also either sprinkle with a little bit of confectioners sugar on top or fresh whipped cream.

ENJOY!

Friday Favorites

50 Tips to Be Frugal -  tips to start the year off penny pinching to save money
Quick Guide to Herbs and Spices - a guide to herbs with description
DIY Greeting Card Organizer - how-to on making a greeting card organizer
Homemade Laundry Cream - it looks interesting - and only 1 tablespoon used per load
Everyday Exposure to Toxics - it is a site that helps you identify the things you are exposed to everyday that are toxic.
Chickpea salad with roasted red peppers  - looks like a good lunch

Tuesday Tips

No Spattering

One way to keep frying food from spattering is to invert a metal colander over the pan, allowing steam to escape.

Hurry-Up Baked Potatoes

Boil potatoes in salted water for 10 minutes, then place in a very hot oven.

Easy Topping

A good topping for gingerbread, coffee cake, etc. can easily be made by freezing the syrup from canned fruit and adding 1 tablespoon of butter and 1 tablespoon of lemon juice to 2 cups of syrup. Heat until bubbly, and thicken with 2 tablespoons of flour

Hurry-Up Hamburgers

Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.

Shrink-less Links

Boil sausage for about 8 minutes before frying and they will shrink less and not break at all.

Removing Ham Rind

Before placing ham in the roasting pan, slit rind lengthwise on the underside. The rind will peel away as the ham cooks, and can be easily removed.

Mondays are Meatless

One of the things we are trying in the new year is to incorporate lots of new recipes into our weekly and monthly meal plans. One of the areas we are trying to boost up is the amount of vegetables that we eat. While we do eat vegetables with meals, it isn't the main focus of our meals. So for 2012 I plan to change that for at least one meal a week if not more than one meal a week. This past week I made a really great dinner that was all vegetables to I thought I would share it here. I had tried to take a picture of the end result but sadly it did not photograph well at all, so rather than posting one very ugly looking dish I will leave you with one very tasty recipe.


Spagetti squash with spicy tomato sauce

Ingredients:
1 spagetti squash, halve lengthwise and seeded
2 tablespoons of olive oil
1 onion, chopped
1 can of diced tomatoes
1/2 cup of fresh basil chopped
1/2 cup of black olives sliced
1 clove garlic, minced
1/2 to 1 tsp. hot pepper flakes

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3. While this is baking in the oven, combine the remaining ingredients to make a spicy tomato sauce to put over your spagetti squash. let it simmer together on the stove in a sauce pan until the squash is done in the oven.

4. Once your squash is out of the oven and able to be handled, scrape out the squash meat (it will resemble spagetti strands as it comes out). Using a fork is best for this task.

5. Spoon spicy sauce over and serve with a tossed salad on the side.

We are trying to not add cheese or bread to our vegetable meals this year, but this would certainly be yummo if you sprinkled some parmesan cheese over it while it's hot, as well as serve with a nice crusty bread and some softened butter.

But even without these additions we found this to be a very satisfying, healthy, low calorie meal. I almost didn't miss having the pasta or meat. I won't say that I didn't completely miss those things as I do love pasta and a good hearty bolognese sauce however this truly was satisfying.

So perhaps in 2012 you will challenge yourself to eat one vegetable meal a week as well. it's a great way to add some healthy stuff back into your meals as well as shed some calories throughout the month in your meals.

enjoy!

All About Eggs

We have been eating a lot of eggs lately as we got several dozen fairly cheap. Plus we love breakfast for dinner so eggs gives me many meal time options. In eating so many lately, I thought I might share some things about eggs.

How to Make Boiled Eggs

Hard-Cooked Boiled Eggs
Place eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Immediately remove from heat. Cover and let eggs sit in hot water about 12 minutes for large eggs. With a slotted spoon transfer eggs to a bowl of ice water to stop cooking. Let cool completely. I usually just stick the whole bowl into the refrigerator until I am ready to use/eat. Store in refrigerator unpeeled up to 1 week.

Medium-Cooked Boiled Eggs 
Place eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Immediately remove from heat. Cover and let eggs sit in hot water about 8 minutes for large eggs. With a slotted spoon transfer eggs to a bowl of ice water to stop cooking. Let cool completely about 5 minutes. Serve immediately.

Soft-Cooked Boiled Eggs
Bring a medium pot filled about with water (enough that will cover the eggs by 1 inch) to a boil over high heat. With a slotted spoon, lower each large egg into the water. Cover pot and immediately remove from heat. Let sit for 5 minutes. Drain and serve immediately.


How to Long is an Egg good & How can you tell if an Egg is still good and fresh

According to the Egg Safety Center raw eggs will be good for about 3 to 5 weeks after the date you bought them. Usually the sell-by or expiration date will come and go during that time but your eggs will be still perfectly safe and good to use and eat as long as they are not cracked or damaged.

To find out if an egg is still good and fresh take a bowl with some depth and fill it with cold water. Place your the egg inside. If the egg sinks to the bottom, it's fresh and good. If the egg sinks to the bottom, but stands on its point, it's still good but probably need to be using those that do this first. If the egg floats to the top, it needs to be discarded as it has gone bad.


How to Freeze Eggs

Whole Eggs
Break one egg at a time into a bowl then pour into a strainer or colander with large holes and through to a second bowl. Don't beat the eggs just use the strainer as this allows the whites and yolks to mix gently without adding air. Gently break the yolks and push them through the strainer.

You can do one at a time into each egg into ice cube tray slot so you have individual eggs. Or do several together and pack in freezer containers such as ziplocks.

How to Use: Take out what you need and thaw slightly before using in a recipe. Three tablespoons of egg mixture equals one whole egg.


Yolks Only
Separate eggs - yolks from whites (setting aside whites to freeze as well). Put yolks in one bowl. Add either 1 teaspoon sugar or 1/2 teaspoon salt per every six yolks (to prevent coagulation). Make sure to mark if you use sugar or salt so you know to use in sweet or savory dishes. Prepare and pack as for whole eggs.

How to Use: Take out what you need and thaw slightly before using in a recipe. One tablespoon of mixture equals one egg yolk.


Whites Only
Separate eggs - yolks from whites (setting aside yolks to freeze as well). Put whites in one bowl. Prepare and pack as for whole eggs.

How to Use: Take out what you need and thaw slightly before using in a recipe. Two tablespoons equals one egg white.

Freeze for up to 12 months.

Review: Martha Stewart's Dinner at Home

Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends

I admit it, I have thing for books that are divided into seasons and menus. Martha Stewart's Dinner at Home does both. It has 13 menus for each season so 52 meals - one for each week. It is arranged seasonally so that you can take advantage of what produce is in season. These recipes aren't your typical all-American meat and potatoes type of menus. They go beyond but not so much that it is out of reach. Ingredients used are fairly simple and a person should be able to pick them up at the grocery store. Although I do think these recipe aren't exactly everyday meals for the average American family but I think it does give ideas and starting points to maybe think out of the box for your next weeknight meal. I also don't believe them to be all that quick even though the title says "Quick Meals..." Quick always makes me think of Rachel Ray and 30-minute Meals (many that don't look like they could be done well in 30 minutes either) but anyway what I am saying is quick means 30 minutes or less to me. These will take at least an hour - sometimes a little more with prep. These recipes would be good to serve to friends and family that you are having over for dinner or some would be good just to mix up your usual menu.

This book has beautiful photographs and good print on quality paper. It gives you sidebar extra info for each menu along with a preparation schedule. At the end of the of the book, Stewart includes some basics of cooking such as soup stock recipes and hints on cleaning and prep of some foods. The menus are also broken down into categories instead of seasons - so starters, main dish, sides and desserts. But overall I love how the table of contents is set up - because of the seasonal menus. I would go that direction first because being able to find in season produce would be the best.


Sample of menus in the book...

Spring

Spring Salad with Fresh Mozzarella
Turkey and Pancetta Meatballs
Pasta with Mint Pesto and Fava
Coffee Ice Cream Affogato

Strip Steak with Chimichurri
Roasted Potato Wedges
Sauteed Spinach with Vidalia Onions
Torrijas

Fontina and Herb Flatbread
Prosciutto-Wrapped Pork Cutlets
Wilted Escarole
Amaretti-Ricotta Sandwiches

Summer

Pancetta Cheeseburgers
Balsamic Mushrooms
Tomato, Basil and White Bean Salad
Coconut-Topped Cupcakes

Salmon with Creamy Leeks
Dilled Rice Salad
Sugar Snap Peas with Toasted Almonds
Raspberry Mint Gelatin Cups

Cantaloupe Wedges with Feta Cheese
Honey-Glazed Chicken Skewers
Summer Squash and Olive Phyllo Tart
Espresso Cream Crunch


Fall

Warm Swiss Chard and Bacon Dip
Braised Chicken Marsala
Sage Polenta
Sauteed Pears in Honey Syrup

Skillet Rib-Eye Steaks
Broiled Peppers with Melted Cheese
Broccoli with Garlic and Anchovies
Molten Chocolate-Espresso Cakes

Pork Chops with Sauteed Apples and Onion
Shaved Fennel-Celery Salad
Mustard Mashed Potatoes
Maple Custards

Winter

Roast Chicken Breasts in Creamy Tarragon Sauce
Warm Lentils with Spinach
Caramelized Endive
Poached Pears with Chocolate Sauce

Broiled Red Snapper
Citrus- Soy Sweet Potatoes
Sesame Spinach Rolls
Rice Pudding with Candied Kumquats

Butter Lettuce with Brie and Pears
Curried Vegetable Potpie
Spiced Lemon Cookies


It is my suggestion to always check cookbooks out from the library and cook a few recipes before buying.

Friday Favorites

Declutter Calendar 2012 - I could just link to the calendar. I have signed up for it and got the link but this person wants you to sign up so real easy - email and name. And if you haven't already create an email for things like that you sign up for that you don't necessarily want to spam your regular email account.  I have an account that I give whenever a store or restaurant wants an email address to get coupons.  I use it for these kind of things too. Anyway - the calendar is great each day it just has one thing like January 10th is "Clear off the top of a nightstand",  April 13th is declutter cookbooks and each day has tasks like those.

52 Weeks to an Organized Home - another of the same vain as above.  You can sign up to have it delivered to your email but if you scroll beyond that there is the link to the post for each week. 

31 Days to a Better Grocery Budget - just as the title says. Posts help you to a better grocery budget.

Creating the Perfect Plans by TinyBuddha -  Just a good life lesson on things not always working out and being perfect.

Granola Bars - looks like a good recipe for Granola Bars

Guest Post: Review of ToodleDo

Organization can make or break you.  If you’re anything like me, I have lists, then have more lists and then have list of lists and finally a list to organize the lists … and before long all of that gets thrown into the shredder without thinking twice.  What I was lacking was a central place that could store all of my to do lists in a way that made logical sense.

Then I found ToodleDo, a cloud service that allows you to sync up your to do list with your computer, iPad, Android, iPhone, even your Blackberry.

But ToodleDo is the ultimate of ultimate to-do lists.  What makes it that way?

It allows you to get as anal with your to-do lists as you care or want.  You can categorize them, then prioritize them, assign them, and setup reminders to your heart’s content.  You can have it send you daily reminders of the most pressing things on your list and have that wonderful satisfaction of crossing off (okay – clicking a check box) when you gleefully finish an item on the list.

The service is FREE – with some limitations or you can get an annual subscription that has other capabilities including – nested to-do lists. Wait.  Nested to-do lists?  What are those?

Let’s say you’re going to have a dinner party of guests, but there’s a lot of things to do in addition to the other 10 things you have on your list.  For example:

-      Clean dining room

-      Fix blinds

-      Remember Sally’s permission slip

-      Get Roast from Piggly Wiggly

-      Polish silverwave

-      Take car in for tune-up

-      Call to have prescription refilled

-      Clean the flower garden

-      Rake up the leaves

-      Clean the kids room

It all gets jumbled until you can nest the to-do list or batch them into better pockets:

-      Thursday's chores

o   Fix blinds

o   Take care in for tune-up

o   Rake leaves

-      Kids

o   Call to have prescription filled

o   Clean kids room

o   Remember Sally’s permission slip

-      Sunday Dinner Party

o   Cleaning dining room

o   Get roast for Piggly Wiggly
o   Polish silverware

Okay – that might be just a minor plus but it can help in some when needing to organize some tasks.

Something else you can do is email the to-do list to whoever else is a collaborator.  That’s kind of cool when schedules get bent out of shape everywhere and you need a central place to focus on the things that need to get done.

And if you’re into micromanaging, you can estimate the amount of time it would take to complete a said item.  Why would you want to do that?  Because if you micromanage things right down to the minute, ToodleDo can then assign you a task to do.  Have a 20-30 minute spot between projects or appointments?  ToodleDo can tell you to vacuum the living room or get bills ready for next week or whatever 20-30 minute project you have defined.

All told – ToodleDo is a great, comprehensive task, to-do list with a whole host of features and tools that can help better organize your life.

BIO: LordSpooner aka Michael is a sadist, bondage enthusiast, a fetishist, a geek, an all around good guy who everyone thinks would never hurt a fly.  (Little do they know.)  Having a passion and love for all thing technological, he's found a niche being a tech-geek for those around him.  You can learn more about him on his blog or on FetLife