Jan asked, "I would like to know what is your go to dishes that you can make in 30 minutes for dinner? I have a full-time job, kids, serving Master and I just need some quick go to dinners."
I think a big part of being able to make wonderful dinners in a short period of time is in the planning. Once per month I try and purchase items in bulk and do as much prep ahead as I can. I always try to keep cooked ground beef in the freezer so that I can add that quickly into sauces, soups, pastas, tacos, or whatever other areas I might use ground beef (or turkey or chicken). I also try to keep diced peppers & onions on hand (both in the refrigerator and freezer). This helps for less prep work during the week. I also clean and cut up all fruits that need prepping when I purchase them, so that they are on hand for whenever I want to add them to a dinner or provide a healthy snack for my kids.
I also am a big believer in utilizing my crockpot and rice cooker. Nothing more wonderful than popping something into the crock pot and then only having to add a salad or side dish to call it a complete meal at the end of the day.
My quick go to meals during the week (when I would need a 30 minute meal the most) are:
1. Chicken Ceasar salad. You can grill up extra chicken ahead of time when making it for another dinner and set it aside for one of those busy week night meals. Then just add it to the salad, toss dressing in, and go. Dinner is ready in about five minutes flat. For those who aren't calorie counters, it's nice to pair this with some fresh bread & honey butter.
2. Cheeseburger Pie. (my kids love this one, as does Himself).
1lb lean (at least 80%) ground beef ( I prefer to use either 93% lean beef, or turkey for this one). I also usually use one of the packets I have already browned and crumbled in the freezer. Just defrost and use.
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz) (we like extra sharp cheddar but any will do)
1/2 cup Original Bisquick® mix ( I use the reduced fax bisquick)
1 cup milk (I use fat free milk)
2 eggs
Directions:
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
I serve this with a side of steamed vegetables (such as broccoli or cauliflower) and a side salad. You could also serve it with french fries or another potato type.
Also if you are using the precooked beef, then just sauté the onion in a pan, add beef at the last two minutes, and drain. then add to pie dish.
Pork Roast (crockpot cooking)
Cut up sweet potatoes into quarters (I use one potato per person who will be eating). Place these on the bottom of your crockpot. Place a pork roast on top of the potatoes. Next layer in a bag of mini carrots on top. Add one can of whole berry cranberry sauce on top. Cover and cook in crockpot for 8 to 10 hours on low heat. Before serving, you can either slice up the roast and serve in slices, or you can pull the pork and mix with BBQ sauce for pulled pork sandwiches.
I serve this with a green vegetable and a side salad.
Buffalo Chicken Pizza
For a quick homemade pizza, this one is super easy. I use pizza crust that I usually have on hand in the freezer (but you can also use pillsbury pizza crust in a pinch). Use chicken that you have cooked earlier in the week for another meal such as a roast chicken (I always try to cook once to eat twice to save time). Take the precooked chicken and dice it up (or pull it into pieces). Mix with ranch dressing and hot sauce (Use however much hot sauce you like -- we like it spicy). Spread a thin layer of cream cheese onto pizza crust. Top with chicken mixture, cover with shredded cheddar cheese. Bake in the oven at 350 degrees until chicken is heated through and cheese is melted.
Serve with celery & carrot sticks (my kids love these) or a side salad.
Simple, easy, and filling.
You can make a lighter version of this by using reduced fat cheese, fat free cream cheese, and reduced fat or fat free ranch dressing.
I also love Rachel Ray's 30 minute meal cookbooks. I think I have 3 or 4 of them. She has some great meal ideas and its fun to try new things.
But for me the biggest time saver is always in cooking once and eating twice, or prepping in bulk.
enjoy!
Showing posts with label q-n-a. Show all posts
Showing posts with label q-n-a. Show all posts
Wednesday, March 14, 2012
Monday, March 12, 2012
March Question Month: 30 Minute Meals
Jan asked, "I would like to know what is your go to dishes that you can make in 30 minutes for dinner? I have a full-time job, kids, serving Master and I just need some quick go to dinners."
I don't have kids but it seems lately I have so much is on my plate that those quick meals are my mainstay. I would say half of my go-to quick dinners are prepped-ahead and half is just pulling from the pantry right in he moment.
Prep and Make Ahead
I have been trying to do some more make ahead meals so that I can take them from the freezer the night before so they are thaw and ready to pop in the oven for dinner. No prep often allows me the luxury of 30 to 40 mins baking. I usually do cooking for 2 to 3 meals on one day for the make-ahead type meals. Or try to make a double batch of something so we can eat one and freeze the other.
When I come home from shopping, I also like to try to prep a little so that helps me save time in the long run. Such as if I get big family size package of hamburger - 3 to 5 lbs then I brown some of it right away to use in a casserole or tacos (I often brown burger in the microwave), or bake meatballs, or make hamburger patties. Freeze them so I can pull it out and use without much prep. Sometimes even defrosting in the microwave to use in minutes. Boneless skinless chicken breasts are another thing I prep at times - I put what I would need for a meal in ziplock and cover it with a marinade and then freeze. I take them out the night before I plan on using and let them marinade while defrosting. I also bake or grill up a few, chop and add to a labeled ziplock so I can use for chicken tacos , on baked potatoes, in soup, or added to a pasta.
I am going to also share that I have a cheat that makes no matter what I make - look like a real meal. I can serve a salad or soup from a can but because I often make homemade bread with it - it looks like a nicer meal even though it was quick and easy. I use Artisan Bread in Five Minutes a Day. It is making up a big batch of dough and then using just some of the dough to make a loaf of bread. It does usually take more then 5 minutes as it doesn't add in the rise time. But it still is fairly quick with little work.
I also use my crockpot a lot so that things can be added in the morning and done for dinner. I know a lot of time crockpot produces a liquid but I always make sure I add some to begin with too - just so it won't be dry by the end of the day.
Quick and Easy Dinner on the spot
When I need a meal that is going to be quick and easy, I use the microwave and grill.
Such as I want roasted potatoes but normally that would take 40 minutes to an hour to roast in the oven. I chop the potatoes and place in a bowl with some water and microwave so that I am boiling them. I then drain the water, toss with some olive oil and seasonings to add to the oven.
Or I boil sliced potatoes in the microwave to use in a frittata. I do layers of potatoes, veggies and sometimes bacon or ham. I mix up some eggs and pour it over top and bake it.
I microwave baked potatoes too - to help speed up baking time. I wash them, pierce several times with a fork, wrap in a paper towel and microwave for 4 to 7 minutes - depending on size of potatoes. After I have microwaved then I bake them for just a bit. I coat them with some olive oil and sea salt, wrap in tinfoil and bake for 15 to 20 mins in the oven.
I steam most veggies in the microwave. I use frozen veggies often - easy to keep in the freezer and use for meals.
My easiest meals:
* Grilled chicken breasts, baked potatoes, steamed veggies. Frozen chicken breasts can be thawed in the microwave in minutes. While thawing those, I prep my potatoes. After they are thawed, I might marinade for 10 mins while my potatoes or in the microwave. I get the grill warming up. Then after the potatoes are in the oven, I put the chicken breasts on the grill and add veggies to steam in the microwave.
* Really meat, potato and veggie is my go to easiest meal - I grill burgers, steak, porkchops or chicken breasts and add a potato and veggies and we have a meal.
* Burritos, nachos or tacos - I either use some ground beef or turkey already browned and ready to go in the freezer or I brown some in a pan or in the microwave. I drain the meat after browned and then add a can of tomatoes with chili (such as Rotel), heat a can of refried beans up, get cheese and sour cream out and any other fixings .
* Pasta -
* Salads - making a big thing of salad up and using it for lunches and as a side dish for dinner but I also do them for dinner as the main entree. I add some grilled chicken to salad and serve with some bread - it is dinner.
* Variations of Grilled Cheese - I do grilled cheese with sloppy joe mixture, taco mixture, sliced turkey breast from the deli, apples or pears, or sauteed veggies - adding in any cheese I have on hand - basically taking what I have available in my fridge and making it into a grilled cheese. On the same note - sloppy joes or taco joes - ground meat on a burger with any topping you desire.
* Breakfast for dinner - eggs, sausage and toast, scrambled eggs with veggies and/or ham, or pancakes and sausage. I add some fruit and that is dinner. We like breakfast for dinner.
* I do a variation of Martha Stewart's Cheesy Hash Brown Bake. Instead of making chili - I just take 2 cans of chili beans. Those are the kind of beans that have chili sauce in them so they are seasoned and ready to add to chili. I add browned ground beef to it and mix up so incorporated well pour into a 9 x 13 pan. I don't do the individual pans. I sprinkle cheese on top of the chili mixture and then add the hash browns. I have used frozen hash browns before and they just don't brown up as well but still are cooked and taste good with the chili that is cheesy and bubbling underneath.
* Sloppy Joe Skillet - Empty contents of one box of cornbread stuffing in a bowl and add 1 2/3 cups hot water. Mix until just moistened and set aside. Brown 1 lb. ground beef, add 1 to 1 1/2 cups veggies (such as chopped mixed bell peppers, sliced mushroom and chopped onions) and when they are getting soft and the onions translucent. Add a couple dashes of Worcestershire sauce, a small can of tomato paste, 3/4 cup water, 1 can of diced tomatoes (don't drain add the liquid in the skillet too) - simmer for about 5 mins until mixture is well incorporated and thick. Then add the stuffing on the top of the mixture and simmer for 3 more minutes covered. Serve. I serve with a side salad or steamed broccoli or cauliflower. This a variation of Kraft's Sloppy Joe Skillet.
I am stopping there but those are on my list of go-to quick dinners. I need them when are so busy with work and I also a chronic illness that makes it at times impossible for me to think about what am I going to make for dinner so going to this list of things - is the best option for me.
I don't have kids but it seems lately I have so much is on my plate that those quick meals are my mainstay. I would say half of my go-to quick dinners are prepped-ahead and half is just pulling from the pantry right in he moment.
Prep and Make Ahead
I have been trying to do some more make ahead meals so that I can take them from the freezer the night before so they are thaw and ready to pop in the oven for dinner. No prep often allows me the luxury of 30 to 40 mins baking. I usually do cooking for 2 to 3 meals on one day for the make-ahead type meals. Or try to make a double batch of something so we can eat one and freeze the other.
When I come home from shopping, I also like to try to prep a little so that helps me save time in the long run. Such as if I get big family size package of hamburger - 3 to 5 lbs then I brown some of it right away to use in a casserole or tacos (I often brown burger in the microwave), or bake meatballs, or make hamburger patties. Freeze them so I can pull it out and use without much prep. Sometimes even defrosting in the microwave to use in minutes. Boneless skinless chicken breasts are another thing I prep at times - I put what I would need for a meal in ziplock and cover it with a marinade and then freeze. I take them out the night before I plan on using and let them marinade while defrosting. I also bake or grill up a few, chop and add to a labeled ziplock so I can use for chicken tacos , on baked potatoes, in soup, or added to a pasta.
I am going to also share that I have a cheat that makes no matter what I make - look like a real meal. I can serve a salad or soup from a can but because I often make homemade bread with it - it looks like a nicer meal even though it was quick and easy. I use Artisan Bread in Five Minutes a Day. It is making up a big batch of dough and then using just some of the dough to make a loaf of bread. It does usually take more then 5 minutes as it doesn't add in the rise time. But it still is fairly quick with little work.
I also use my crockpot a lot so that things can be added in the morning and done for dinner. I know a lot of time crockpot produces a liquid but I always make sure I add some to begin with too - just so it won't be dry by the end of the day.
Quick and Easy Dinner on the spot
When I need a meal that is going to be quick and easy, I use the microwave and grill.
Such as I want roasted potatoes but normally that would take 40 minutes to an hour to roast in the oven. I chop the potatoes and place in a bowl with some water and microwave so that I am boiling them. I then drain the water, toss with some olive oil and seasonings to add to the oven.
Or I boil sliced potatoes in the microwave to use in a frittata. I do layers of potatoes, veggies and sometimes bacon or ham. I mix up some eggs and pour it over top and bake it.
I microwave baked potatoes too - to help speed up baking time. I wash them, pierce several times with a fork, wrap in a paper towel and microwave for 4 to 7 minutes - depending on size of potatoes. After I have microwaved then I bake them for just a bit. I coat them with some olive oil and sea salt, wrap in tinfoil and bake for 15 to 20 mins in the oven.
I steam most veggies in the microwave. I use frozen veggies often - easy to keep in the freezer and use for meals.
My easiest meals:
* Grilled chicken breasts, baked potatoes, steamed veggies. Frozen chicken breasts can be thawed in the microwave in minutes. While thawing those, I prep my potatoes. After they are thawed, I might marinade for 10 mins while my potatoes or in the microwave. I get the grill warming up. Then after the potatoes are in the oven, I put the chicken breasts on the grill and add veggies to steam in the microwave.
* Really meat, potato and veggie is my go to easiest meal - I grill burgers, steak, porkchops or chicken breasts and add a potato and veggies and we have a meal.
* Burritos, nachos or tacos - I either use some ground beef or turkey already browned and ready to go in the freezer or I brown some in a pan or in the microwave. I drain the meat after browned and then add a can of tomatoes with chili (such as Rotel), heat a can of refried beans up, get cheese and sour cream out and any other fixings .
* Pasta -
- Spaghetti and Meatballs - I usually bake up meatballs ahead of time so I can pull from the freezer to use. But even making meatballs and baking them in the moment doesn't take too long. Boil pasta, add meatballs and toss it all with sauce - heat through. If you want some veggies do a side of steamed veggies or add a side salad.
- Pasta, chicken and pesto - Chicken even if it is not cooked ahead - grill it, chop it up and mix with cooked pasta and then toss it all with pesto. Heat it all through in minutes on the stovetop. Add in some steamed veggies in with it or as a side.
- Pasta, white beans, seasoned diced tomatoes - Cook the pasta, drain and then tossed with a can of white beans that are drained and rinsed, a can of seasoned diced tomatoes (such as the Italian or basil and garlic) - heat through and then sprinkle with Parmesan cheese. It has good flavor and is quick. Add in some steamed veggies in with it or as a side.
- Italian sausages, pasta and sauce - I microwave Italian sausage to get them cooked through and then toss on the grill for a few minutes or pan fry so the outside browned, keep whole or slice them and toss with some pasta and sauce or just a can of diced tomatoes. Add in some steamed veggies in with it or as a side.
* Salads - making a big thing of salad up and using it for lunches and as a side dish for dinner but I also do them for dinner as the main entree. I add some grilled chicken to salad and serve with some bread - it is dinner.
* Variations of Grilled Cheese - I do grilled cheese with sloppy joe mixture, taco mixture, sliced turkey breast from the deli, apples or pears, or sauteed veggies - adding in any cheese I have on hand - basically taking what I have available in my fridge and making it into a grilled cheese. On the same note - sloppy joes or taco joes - ground meat on a burger with any topping you desire.
* Breakfast for dinner - eggs, sausage and toast, scrambled eggs with veggies and/or ham, or pancakes and sausage. I add some fruit and that is dinner. We like breakfast for dinner.
* I do a variation of Martha Stewart's Cheesy Hash Brown Bake. Instead of making chili - I just take 2 cans of chili beans. Those are the kind of beans that have chili sauce in them so they are seasoned and ready to add to chili. I add browned ground beef to it and mix up so incorporated well pour into a 9 x 13 pan. I don't do the individual pans. I sprinkle cheese on top of the chili mixture and then add the hash browns. I have used frozen hash browns before and they just don't brown up as well but still are cooked and taste good with the chili that is cheesy and bubbling underneath.
* Sloppy Joe Skillet - Empty contents of one box of cornbread stuffing in a bowl and add 1 2/3 cups hot water. Mix until just moistened and set aside. Brown 1 lb. ground beef, add 1 to 1 1/2 cups veggies (such as chopped mixed bell peppers, sliced mushroom and chopped onions) and when they are getting soft and the onions translucent. Add a couple dashes of Worcestershire sauce, a small can of tomato paste, 3/4 cup water, 1 can of diced tomatoes (don't drain add the liquid in the skillet too) - simmer for about 5 mins until mixture is well incorporated and thick. Then add the stuffing on the top of the mixture and simmer for 3 more minutes covered. Serve. I serve with a side salad or steamed broccoli or cauliflower. This a variation of Kraft's Sloppy Joe Skillet.
I am stopping there but those are on my list of go-to quick dinners. I need them when are so busy with work and I also a chronic illness that makes it at times impossible for me to think about what am I going to make for dinner so going to this list of things - is the best option for me.
Saturday, March 3, 2012
March Question Month
Ask any question related to Domestic Service and one or more of us will answer your question. Please feel free to ask multiple questions. No limit! If you prefer to ask your questions via email, please email Danae at danaewhispering@yahoo.com
Tuesday, March 23, 2010
March Question Month: Tasks
"What is your favorite domestic task and what is your least favorite and why."
My favorite domestic task is organizing. It really doesn't matter what I am organizing either - a draw, a cabinet, just a little space in a room or the whole room. I like going through things - throwing things away, finding ways to repurpose, donating and at times just finding better solutions to where they are and how they fit in a space. I like finding just the perfect basket, jar or other storage solution to make things neat.
My other favorites include vacuuming and making the bed especially with clean sheets. I like the lines in the carpet when I vacuum. And I like making the bed because I like the feeling beneath my hands as tuck the corners in and fold back the sheet and blanket at the top, fluffing the pillow. It makes the room look neat and smell good.
My least favorite task - just one? Okay I am trying to decide between washing the floors and putting away clothes. I like folding clothes just as kaya described in her post. But putting them away - the closet and drawers can only fit things just one way to make it all fit neatly so I put it off as long as possible. It is the one place no matter how much I organize it - there is never enough room.
I also don't like washing the floors. Main reason is me. I am not a neat cook at times. And so it is inevitable that moments after I wash the kitchen floor, I spill tomato sauce on it or flour and sugar. And next reason is we have pets and it doesn't matter how often I sweep and wash the floors, there is cat hair or paw prints.
My favorite domestic task is organizing. It really doesn't matter what I am organizing either - a draw, a cabinet, just a little space in a room or the whole room. I like going through things - throwing things away, finding ways to repurpose, donating and at times just finding better solutions to where they are and how they fit in a space. I like finding just the perfect basket, jar or other storage solution to make things neat.
My other favorites include vacuuming and making the bed especially with clean sheets. I like the lines in the carpet when I vacuum. And I like making the bed because I like the feeling beneath my hands as tuck the corners in and fold back the sheet and blanket at the top, fluffing the pillow. It makes the room look neat and smell good.
My least favorite task - just one? Okay I am trying to decide between washing the floors and putting away clothes. I like folding clothes just as kaya described in her post. But putting them away - the closet and drawers can only fit things just one way to make it all fit neatly so I put it off as long as possible. It is the one place no matter how much I organize it - there is never enough room.
I also don't like washing the floors. Main reason is me. I am not a neat cook at times. And so it is inevitable that moments after I wash the kitchen floor, I spill tomato sauce on it or flour and sugar. And next reason is we have pets and it doesn't matter how often I sweep and wash the floors, there is cat hair or paw prints.
Monday, March 22, 2010
March Question Month: Service
Patty said...
What do you feel is the difference between just having to clean house and serving domestically? I have to clean house no matter if I am owned or not so what makes it serving if I had to do it anyway? I had to buy a gift for his Mom even if I wasn't owned by him because he is a man and gift buying usually falls to women. I do crafts for me because I am enjoy them so what makes it a service to him? It is hard for me to wrap my mind around that I am serving him by doing those things.
For me, it became a service to him when I stopped being in control of the how, when and where of it all.
Before him, I was a single mom and you're right, I had to cook and clean and shop for myself and the kids. But I was in control of it.
I could clean one room and then quit for the day. Or I could spend 4 hours tackling one messy closet. I could do nothing and order pizza for dinner if I wanted to. We could eat at 5pm or 10pm. I could leave the dinner dishes until I felt like doing them three days later.
I could rearrange furniture, change decorations, not mow the lawn, cook whatever I wanted however I wanted. I could not make my bed, do laundry once a week, put the clothes away if I felt like it.
It is all about control for me because I can't do any of that stuff anymore.
He expects a clean house, the entire thing, every day. He expects the bed made every day. His laundry washed, dried, folded and put away in a very particular manner. Dinner is cooked every night and on the table at a certain time unless HE decides to eat out.
Having to do it is not the service. Having to do it in a manner that pleases him is the service.
I don't do a lot of crafts, and when I do, I'd say it's more for myself than a service for him. The only time it feels like a service for him is when he tells me to make something as a gift or specifies how he wants something made because he has a certain person in mind to give it to. At least if I'm crafting things as gifts, I'm (probably) saving him money and that is certainly a service to his wallet. ;)
What do you feel is the difference between just having to clean house and serving domestically? I have to clean house no matter if I am owned or not so what makes it serving if I had to do it anyway? I had to buy a gift for his Mom even if I wasn't owned by him because he is a man and gift buying usually falls to women. I do crafts for me because I am enjoy them so what makes it a service to him? It is hard for me to wrap my mind around that I am serving him by doing those things.
For me, it became a service to him when I stopped being in control of the how, when and where of it all.
Before him, I was a single mom and you're right, I had to cook and clean and shop for myself and the kids. But I was in control of it.
I could clean one room and then quit for the day. Or I could spend 4 hours tackling one messy closet. I could do nothing and order pizza for dinner if I wanted to. We could eat at 5pm or 10pm. I could leave the dinner dishes until I felt like doing them three days later.
I could rearrange furniture, change decorations, not mow the lawn, cook whatever I wanted however I wanted. I could not make my bed, do laundry once a week, put the clothes away if I felt like it.
It is all about control for me because I can't do any of that stuff anymore.
He expects a clean house, the entire thing, every day. He expects the bed made every day. His laundry washed, dried, folded and put away in a very particular manner. Dinner is cooked every night and on the table at a certain time unless HE decides to eat out.
Having to do it is not the service. Having to do it in a manner that pleases him is the service.
I don't do a lot of crafts, and when I do, I'd say it's more for myself than a service for him. The only time it feels like a service for him is when he tells me to make something as a gift or specifies how he wants something made because he has a certain person in mind to give it to. At least if I'm crafting things as gifts, I'm (probably) saving him money and that is certainly a service to his wallet. ;)
Wednesday, March 17, 2010
March Question Month: Tasks
"What is your favorite domestic task and what is your least favorite and why."
My favorite is doing laundry. And with 6 people in the house, that's probably a very good thing. I do a lot of it.
I'm not sure why I enjoy it so much. It's just that putting it in dirty and stinky and taking it out clean and smelling fresh makes me happy.
I'm not a terribly precise sorter, I tend to sort more by person's clothes than by fabric. I really like being able to have one person's clothes in a load at a time, though I will combine if I need to fill a load. Other than that kind of sorting, I wash whites in bleach and hot water and everything else in cold.
I'm all about saving money on laundry. I make my own detergent and cut dryer sheets in half. I don't use a fabric softener, unless I pour some vinegar in a load of towels, because I don't like for the clothes to be scented at all. I just like them to smell clean.
My least favorite chore is putting dishes away. That chore just seems to be such an immense time waster. It's probably the easiest and fastest chore to do in the whole house and I hate it anyway.
I don't mind washing dishes or drying them but unloading the dishwasher or emptying the drainer is one of those things I drag my feet to do. Lots of times, I delegate that chore to the kids as they'd rather unload than load and I'd rather load than unload. The only bad thing about that is that I'm particular about how the dishes are placed in the cupboards so I tend to go behind them and rearrange anyway.
Great question! Thank you. :)
My favorite is doing laundry. And with 6 people in the house, that's probably a very good thing. I do a lot of it.
I'm not sure why I enjoy it so much. It's just that putting it in dirty and stinky and taking it out clean and smelling fresh makes me happy.
I'm not a terribly precise sorter, I tend to sort more by person's clothes than by fabric. I really like being able to have one person's clothes in a load at a time, though I will combine if I need to fill a load. Other than that kind of sorting, I wash whites in bleach and hot water and everything else in cold.
I'm all about saving money on laundry. I make my own detergent and cut dryer sheets in half. I don't use a fabric softener, unless I pour some vinegar in a load of towels, because I don't like for the clothes to be scented at all. I just like them to smell clean.
My least favorite chore is putting dishes away. That chore just seems to be such an immense time waster. It's probably the easiest and fastest chore to do in the whole house and I hate it anyway.
I don't mind washing dishes or drying them but unloading the dishwasher or emptying the drainer is one of those things I drag my feet to do. Lots of times, I delegate that chore to the kids as they'd rather unload than load and I'd rather load than unload. The only bad thing about that is that I'm particular about how the dishes are placed in the cupboards so I tend to go behind them and rearrange anyway.
Great question! Thank you. :)
Tuesday, March 16, 2010
March Question Month: Tasks
"What is your favorite domestic task and what is your least favorite, and why."
I would have to say that my favorite domestic task is polishing silver. I love the way my silver service all looks when it is polished and put away. It shines like nothing else in the house. I also love that it is something that only needs to be done 4 times a year, with touch ups when we are planning to use it (in between the times when I take all the pieces out and polish them). I think part of my love of this also is because the silver that I own is from my grandmothers on both sides of the family and it is an heirloom that I treasure. So taking the pieces out and caring for them is as much an act of love as it is a household task.
I would have to say my least favorite domestic task is cleaning floors. And well we have a LOT of floors in our home. We have mostly hardwood floors, and they are dark in color and no matter how often I clean them they show every speck of dust, dirt, etc. Add to that all of the mess a 2 year old can make, and no matter how quickly you clean the floor, there are spots that need to be redone before you can ever get them all clean.
That being said, I dry mop (usually with a swiffer) the floors daily and heavy clean them once a week. I used to do them twice a week before having a small child, now the effort simply isn't worth the outcome, so I use that time to do other tasks instead. Once a week for heavy cleaning is plenty to keep our floors looking nice. Of course if company is coming, then there is always that last minute floor doing as well.
I would have to say that my favorite domestic task is polishing silver. I love the way my silver service all looks when it is polished and put away. It shines like nothing else in the house. I also love that it is something that only needs to be done 4 times a year, with touch ups when we are planning to use it (in between the times when I take all the pieces out and polish them). I think part of my love of this also is because the silver that I own is from my grandmothers on both sides of the family and it is an heirloom that I treasure. So taking the pieces out and caring for them is as much an act of love as it is a household task.
I would have to say my least favorite domestic task is cleaning floors. And well we have a LOT of floors in our home. We have mostly hardwood floors, and they are dark in color and no matter how often I clean them they show every speck of dust, dirt, etc. Add to that all of the mess a 2 year old can make, and no matter how quickly you clean the floor, there are spots that need to be redone before you can ever get them all clean.
That being said, I dry mop (usually with a swiffer) the floors daily and heavy clean them once a week. I used to do them twice a week before having a small child, now the effort simply isn't worth the outcome, so I use that time to do other tasks instead. Once a week for heavy cleaning is plenty to keep our floors looking nice. Of course if company is coming, then there is always that last minute floor doing as well.
March Question Month: Tasks
"What is your favorite domestic task and what is your least favorite and why."
My favorite task is scrubbing the bathroom.
For one thing, I find it relaxing to get my scrub on and often use the time to think while I clean. A bathroom is small enough that I can have it scrubbed, mopped, aired out, wiped down from ceiling to baseboards and mopped very quickly whenever the mood strikes me. (As opposed to some other chores where I run out of steam about halfway through and I'm stuck with a room that looks like my closet exploded)
The other reason is that like my bedroom, I prefer to keep my bathroom uncluttered and serene. I'm big into bubblebaths and pampering. So I keep my bath area airy, full of white space, and as spa-like as possible.
I air it out/sweep/wipe down nightly, and mop/scrub down twice a week.
My least favorite task is dusting, especially if the home has a plethora of knickknacks (aka dustcatchers).
Anything dust related plays up my allergies. I especially do not enjoy cleaning ceiling fans/air vents where the dust falls on me. At the same time, I'm squicked out by ceiling fans with an inch of dust hanging off the edge of the blade, so it's actually the first thing I dust in a room. Then I work downward (from ceiling to floor) before I vacuum.
Thanks for the question! I'm looking forward to hearing what others' enjoy, or don't.
My favorite task is scrubbing the bathroom.
For one thing, I find it relaxing to get my scrub on and often use the time to think while I clean. A bathroom is small enough that I can have it scrubbed, mopped, aired out, wiped down from ceiling to baseboards and mopped very quickly whenever the mood strikes me. (As opposed to some other chores where I run out of steam about halfway through and I'm stuck with a room that looks like my closet exploded)
The other reason is that like my bedroom, I prefer to keep my bathroom uncluttered and serene. I'm big into bubblebaths and pampering. So I keep my bath area airy, full of white space, and as spa-like as possible.
I air it out/sweep/wipe down nightly, and mop/scrub down twice a week.
My least favorite task is dusting, especially if the home has a plethora of knickknacks (aka dustcatchers).
Anything dust related plays up my allergies. I especially do not enjoy cleaning ceiling fans/air vents where the dust falls on me. At the same time, I'm squicked out by ceiling fans with an inch of dust hanging off the edge of the blade, so it's actually the first thing I dust in a room. Then I work downward (from ceiling to floor) before I vacuum.
Thanks for the question! I'm looking forward to hearing what others' enjoy, or don't.
Wednesday, March 3, 2010
March Question Month
So here are the rules....ask any question related to Domestic Service and one or more of us will answer your question. Please feel free to ask multiple questions. No limit!
Monday, July 6, 2009
Getting Started?
Question received from a reader: How do you tackled your to-do list when you are overwhelmed and don't know where to start?
My to-do list is looking more like one of those governmental instruction manuals that are so thick that people give up and throw them out without even looking at them. I wish I could throw it out without looking at it. But of course that wouldn't help me in the long run. In times like this, when I have a lot to do and not feeling motivated or actually just feeling overwhelmed it is hard to get started. But I do have a few tricks that help me especially in times like this...
* I set a timer for 15 minutes and just pick one thing to start on and work it for 15 minutes. Or I make a play list of 3 to 5 songs and work through that playlist.
After done with that 15 minutes, I do something I want but set a timer again for 10 to 15 minutes. Be it watch some tv, read or be online - but limit the time. And then start the process over again. But make it a little longer this time. Set the time for 20 to 30 minutes and work until the timer goes off.
I find that if I do this just a few times by the time I get to the 2nd or 3rd round I am in my groove and don't stop working.
* When I can't choose that one thing to start on - I number them and do the random number generator online. And then start on that one.
* A long list often means I won't accomplish it all. And that feeling often deflates me before even getting started so I just pick 1 to 3 things I want to accomplish that day. And put them on their own list so I am not looking at that huge long list. Then if I accomplish those things go back to the list and depending how much more time I have in the day - pick another few things to do. Breaking it up into smaller goals and lists helps it not be daunting.
* I really look through my list too....is there things that really need to be on their right now? Can't I combine a few things to make it easier on myself? Are there things that create more work for myself then necessary? Because most of the time I do create more work for myself. Such as we have a guest coming to visit this week. Do I really need to steam all the carpets again? I just did it for spring cleaning so most likely I am just creating more work for myself by trying to be a perfectionist. If I really am stressing about it - I could just narrow it down to do the heavy traffic area in the house. And then I am knocking things off my list but still keeping attention to detail.
My to-do list is looking more like one of those governmental instruction manuals that are so thick that people give up and throw them out without even looking at them. I wish I could throw it out without looking at it. But of course that wouldn't help me in the long run. In times like this, when I have a lot to do and not feeling motivated or actually just feeling overwhelmed it is hard to get started. But I do have a few tricks that help me especially in times like this...
* I set a timer for 15 minutes and just pick one thing to start on and work it for 15 minutes. Or I make a play list of 3 to 5 songs and work through that playlist.
After done with that 15 minutes, I do something I want but set a timer again for 10 to 15 minutes. Be it watch some tv, read or be online - but limit the time. And then start the process over again. But make it a little longer this time. Set the time for 20 to 30 minutes and work until the timer goes off.
I find that if I do this just a few times by the time I get to the 2nd or 3rd round I am in my groove and don't stop working.
* When I can't choose that one thing to start on - I number them and do the random number generator online. And then start on that one.
* A long list often means I won't accomplish it all. And that feeling often deflates me before even getting started so I just pick 1 to 3 things I want to accomplish that day. And put them on their own list so I am not looking at that huge long list. Then if I accomplish those things go back to the list and depending how much more time I have in the day - pick another few things to do. Breaking it up into smaller goals and lists helps it not be daunting.
* I really look through my list too....is there things that really need to be on their right now? Can't I combine a few things to make it easier on myself? Are there things that create more work for myself then necessary? Because most of the time I do create more work for myself. Such as we have a guest coming to visit this week. Do I really need to steam all the carpets again? I just did it for spring cleaning so most likely I am just creating more work for myself by trying to be a perfectionist. If I really am stressing about it - I could just narrow it down to do the heavy traffic area in the house. And then I am knocking things off my list but still keeping attention to detail.
Saturday, June 6, 2009
Food Prep
Curvaliscious asked: Oh! I am getting my freezer back (finally!) and am looking for ideas for make ahead items like this. Could you possibly share some of the things that you make (without recipes if it is easier) and freezer in preparation for making meals later on etc?Well...I don't do all the prep work I could. I know it would be easier if I did but I do it on and off. I do prep often after we grocery shop of course.
We often buy value packs of meat (pork chops, boneless skinless chicken breast and leg quarters) so I break those apart into smaller packages for just the two of us. And then sometimes I put them in ziplock bags with marinade, label with kind of marinade flavoring, squeezing out as much air as possible before freezing them.
I do the same with ground burger or turkey - usually buying in the value pack but even when I don't - I often do some prep with it. I will create hamburger patties, layer with freezer paper or saran wrap and then wrap once again and put in a ziplock that I put the date and type of seasoning I used. Such as sometime I do teryiaki burgers or bourbon peppercorn and so on. I also brown ground burger/turkey or Italian sausage to just pull out to make tacos, casseroles or pasta. I will do them up with seasoning or just plain and again label label label.
At times I will grill up some (plain or marinated) chicken breasts for salads, for casseroles or other dishes that I can use it. I have cooked a roast in the crockpot and then split the meat up for other things such beef stroganoff, shredded beef for bbq beef sandwiches, sliced for open faced sandwiches and so on. Same with pork roast. And package up in ziplocks labeling and freezing.
Fresh veggies if I know we are not going to eat them all that week - I chop and freeze in serving sizes. I chop mixed peppers in big junks and strips, onions chopped in big rings as well as chunks and finely chopped, carrots are julienne and so on. I use them on kabobs, in stir fry, on pizza, with pasta, in omelets or frittata, casseroles and so on.
If I am just doing prep for the week I make a menu and then look ahead to see what I can prep ahead. Veggies to chop put into containers or ziplocks. Brown ground meat, boil and freeze rice or pasta. I keep an inventory of what have in the freezer so if we are having grilled chicken - I make sure if I don't have it in a ziplock with the marinade. Or need to take out and marinate before hand.
If I am doing a casserole such as ziti. I brown Italian sausage, cook pasta, make sauce (or pour it from a jar) - mixing it all into a casserole dish and freeze. If I don't have freezer room, I will at least brown the meat and make the pasta and freeze those in ziplocks they take up less room and then take them out the night before. And then it is just mixing it all up and putting into the oven.
I make some bulk items for lunches and breakfast (link for recipe for making bulk breakfast burritos). Also I freeze leftovers in individual portions for lunch too. Such as if we have spaghetti and meatballs - I throw the left overs in a ziplock, push all the air out and then just microwave to thaw at lunch or take out the night before. Chili, pasta, stir fry, casseroles, soups - all freeze well and so are great for freezing then thawing for dinner or lunch. I make up french bread pizzas for lunch too. I often make 2 loaves of french bread at once and often we can't eat one whole loaf so I take them and make them into french bread pizza. I top with tomato sauce, seasonings and then veggies or pepperoni and top with cheese. I cut into lunch sized portions and then flash freeze or wrap and put in a ziplock. I take out and bake for 15 to 20 minutes at 400 degrees.
I have just the freezer on my refrigerator. We don't have room for a freezer without serious rearranging so of course my prep is limited. I would love to have a big free-standing freezer. I know it would allow for so much more prep and making up whole meals.
Some links that might be of use for freezing and food prep. You don't need to do the once a month cooking but some of the recipes and ideas are good when trying to making dinner easier.
Once a Month Cooking - the key to your freezer cooking
Once a month Cooking World - check out freezer tips there too - they are a little different
Freezer Cooking Guide
Once a Month Cooking Experiment
Busy Cooks - Once a Month Cooking
Marinade.com - just lots of different marinades. Store bought bottled marinades work fine too though
Marinade Recipes
Chicken Cycle - roast a chicken get many meals
Roast Chicken and Leftover Ideas
Thursday, May 28, 2009
Spirit and Attitude of Domestic Service
Dakrish asked: If any of you could write about the spirit of housekeeping and domestic service? There's stuff we can do, but without the right attitude it's just... empty. Perhaps someone could describe how you, yourself, go about finding that attitude?
I have to admit that I've found, particularly in the town where I live that not everyone understands my draw to domestic service, because they associate it with 'housework'... which for some can be a slippery slope to 'drudgery'. I've actually had to explain very bluntly that just because I am domestically inclined, it does not mean I necessarily want to come over to their house and do all their most loathed chores that they've neglected for the last 6 months.
I was not domestic growing up, and that carried into my early 20's. My idea of cooking was reheating leftovers from a restaurant. I'd do a weekly once-over to keep my place in order. And my house never felt like it was something I was proud of, or felt it was 'home'. But that changed as I started to think about the type of environment I wanted to create for myself, and what it meant for me to have a home.
My motivation is simple: I want to live well. This is true whether I am in service or on my own. My domesticity is not always inspired solely by the ones I serve. There are times when I do it for myself as much as I do it for someone else.
When I'm serving another, it's important for me to feel as though I am being useful, or making their life more comfortable or kept to their standards. I do it for them because that type of service is how I express my desires for them to be happy-- to feel cared for-- in their own home. The little touches are expressions of devotion to their comfort.
How I keep my home is a reflection of my values and what is important to me. It is a direct reflection of how I am feeling internally. That means I like to keep it uncluttered and clean, with lots of white space to breath and relax. I like to add thoughtful touches of comfort such as fresh flowers, clean linens on the softest bed I could find, well aired out rooms and a selection of favorite books and magazines in the guest room. I like the comfort of knowing my pantry is well stocked in case we have unexpected guests. I like coming into a peaceful, neat house after a rough day at work and feeling the unspoken invitation to relax and unwind.
It is my haven from the chaotic outside world. When I am in service, I like to be sure the home serves as their haven as well.
Order for me is serene. I like checklists and labellers and 'places for things'. It tweaks my little perfectionist in a good way to get everything organized and in order. I don't like unidentifiable containers of once-was-leftovers in the fridge. I dislike having to tear apart a room or house to find something-- or worse, making the owner wait while I dig around to find something.
I clean a little every day instead of letting it build up for the weekend-- it prevents it from being overwhelming and it's always ready for unexpected visitors. Spring cleaning is one of my favorite times of year-- I love the satisfaction of the deep clean. I clean thoroughly because I'm particular, but I don't like every single chore.
Some of them are exactly that: chores. I do them first to get them over with, and usually with an iPod in hand to distract me from the chore. Other tasks I enjoy immensely. There's a certain zen to gardening or bootblacking or setting a formal table-- or pairing the perfect wine with a specific meal. But my primary purpose is often not the task itself. I do it because the owner appreciates the end results (as do I!) and that appreciation is key.
I have found that generally the people I have served have allowed me to indulge my preference for certain domestic touches, provided it does not interfere with serving them in the ways they want. So in service, those expressions may be different- it may involve less 'fresh flowers' and 'scented candles', and more 'leather care' and 'turning down the bed', but the overall motivation is the same.
I have to admit that I've found, particularly in the town where I live that not everyone understands my draw to domestic service, because they associate it with 'housework'... which for some can be a slippery slope to 'drudgery'. I've actually had to explain very bluntly that just because I am domestically inclined, it does not mean I necessarily want to come over to their house and do all their most loathed chores that they've neglected for the last 6 months.
I was not domestic growing up, and that carried into my early 20's. My idea of cooking was reheating leftovers from a restaurant. I'd do a weekly once-over to keep my place in order. And my house never felt like it was something I was proud of, or felt it was 'home'. But that changed as I started to think about the type of environment I wanted to create for myself, and what it meant for me to have a home.
My motivation is simple: I want to live well. This is true whether I am in service or on my own. My domesticity is not always inspired solely by the ones I serve. There are times when I do it for myself as much as I do it for someone else.
When I'm serving another, it's important for me to feel as though I am being useful, or making their life more comfortable or kept to their standards. I do it for them because that type of service is how I express my desires for them to be happy-- to feel cared for-- in their own home. The little touches are expressions of devotion to their comfort.
How I keep my home is a reflection of my values and what is important to me. It is a direct reflection of how I am feeling internally. That means I like to keep it uncluttered and clean, with lots of white space to breath and relax. I like to add thoughtful touches of comfort such as fresh flowers, clean linens on the softest bed I could find, well aired out rooms and a selection of favorite books and magazines in the guest room. I like the comfort of knowing my pantry is well stocked in case we have unexpected guests. I like coming into a peaceful, neat house after a rough day at work and feeling the unspoken invitation to relax and unwind.
It is my haven from the chaotic outside world. When I am in service, I like to be sure the home serves as their haven as well.
Order for me is serene. I like checklists and labellers and 'places for things'. It tweaks my little perfectionist in a good way to get everything organized and in order. I don't like unidentifiable containers of once-was-leftovers in the fridge. I dislike having to tear apart a room or house to find something-- or worse, making the owner wait while I dig around to find something.
I clean a little every day instead of letting it build up for the weekend-- it prevents it from being overwhelming and it's always ready for unexpected visitors. Spring cleaning is one of my favorite times of year-- I love the satisfaction of the deep clean. I clean thoroughly because I'm particular, but I don't like every single chore.
Some of them are exactly that: chores. I do them first to get them over with, and usually with an iPod in hand to distract me from the chore. Other tasks I enjoy immensely. There's a certain zen to gardening or bootblacking or setting a formal table-- or pairing the perfect wine with a specific meal. But my primary purpose is often not the task itself. I do it because the owner appreciates the end results (as do I!) and that appreciation is key.
I have found that generally the people I have served have allowed me to indulge my preference for certain domestic touches, provided it does not interfere with serving them in the ways they want. So in service, those expressions may be different- it may involve less 'fresh flowers' and 'scented candles', and more 'leather care' and 'turning down the bed', but the overall motivation is the same.
Tuesday, May 26, 2009
Spirit and Attitude of Domestic Service
Dakrish asked: If any of you could write about the spirit of housekeeping and domestic service? There's stuff we can do, but without the right attitude it's just... empty. Perhaps someone could describe how you, yourself, go about finding that attitude?
"The ordinary arts we practice every day at home are of more importance to the soul than their simplicity might suggest." ~ Thomas Moore
I know I get much of my attitudes on homemaking (that I apply to my domestic service) from my Mom. Although she isn't a slave she just really wanted our home to be a haven for our family and all that entered it. My Mom has almost always worked a full time job and I know she struggled to juggled it all. She would have enjoyed being a full-time homemaker. She just has this spirit that you see in her home. The food she prepares, the flowers on the table, the candle burning in the living room, the light in the window on for when you arrive late at night and in so many other little touches throughout the house. They all made people feel welcome in our home.
My Mom would clean on Saturdays because she worked during the week. She did light cleaning throughout the week often. But the deep cleaning came on Saturday. And you would smell the vinegar (as her main cleaning supply is vinegar), hear music coming from the turn table (yes back in that time of record albums) and my Mom singing along with it and see the light streaming through all the open windows as she aired the house out. It felt good to wake up that way. It felt good to see the light in the house not only from the open windows but the light that came with the cleaning.
Oddly enough when I was a very little girl, I dreamed of growing up and being a big city girl and the idea of hearth and home were far far away from me. It didn't sound appealing. It wasn't until I was out on my own that the ideas of hearth and home called to me. I took many of those things my Mom did and applied them to my own home. I opened windows to air out the house, I bought a bouquet of flowers just because and arranged them on the dining room table, I had little pretty soaps and towels out for guest in the bathroom, I served cookies on pretty plates and just tried to make my home a warm and welcoming place for all that entered.
There was a time in my life though where I stopped enjoying it. And eventually stopped trying. I did what I had to clean. But I didn't create a warm happy home because it wasn't a happy home for me. So I stopped really doing all things that had at one time made me feel so good but instead made me feel angry, sad and resentful. I really was fearful if I would ever like to do anything domestic ever again.
When I first became Master's property and the possibility of me being a stay-at-home slave came up, it made me nervous. I mean I had done that before and enjoyed it but I also had come from my not-so-happy domestic situation so that dark cloud was making me nervous I couldn't do it again. But I surprised myself. Soon Master's house was organized and cleaned in ways I don't think he ever thought about. He enjoyed it. And I did too. I enjoyed seeing that whatever I had done that day while he was at work was now helping him at home. Be it just be able to relax more knowing I took care of cleaning the toilet, changing the sheets, making dinner and all the other chores or be it that I organized his home office and the many other areas throughout the house so that they worked better for him.
He encouraged me to explore and expand on all things domestic. And it was seeing how it he enjoyed it and how things I did often it helped him that really caused me to enjoy it. Yes some days it was just cleaning the toilet. But at the end of the day the whole of what I did I knew helped him relax and have a nice haven to come home to after a long stressful day at work. So when I woke up in the morning, thinking I really don't want to do laundry today, I would remember that it helped his life. And although I might trudge through it - that I did it - was that all that mattered at the end of the day.
Two years ago Master started his own business that took him from working outside his home to working from home. And his business also requires my help. So I have lost some of my focus that I had before. I don't know how people that work outside the home do it all. But I truly admire them.
So I do have a lack of focus a lot and sometimes it is just faking it until I make it. It does feel empty at times but eventually I feel that spark of what is about for me - Him. I pay attention to the task in front of me instead of thinking about other things. To be in the moment. It isn’t easy but I remind myself that what I am doing helps him. And often I have to remind myself that several times but again in the end it is doing what I can to enhance his life. Sometimes it is easy and sometimes it is hard work. But I don't want to give it up. In the big picture, I enjoy enhancing his life in any way I can but I do get a sense of accomplishment in serving him through domestic service.
"The ordinary arts we practice every day at home are of more importance to the soul than their simplicity might suggest." ~ Thomas Moore
I know I get much of my attitudes on homemaking (that I apply to my domestic service) from my Mom. Although she isn't a slave she just really wanted our home to be a haven for our family and all that entered it. My Mom has almost always worked a full time job and I know she struggled to juggled it all. She would have enjoyed being a full-time homemaker. She just has this spirit that you see in her home. The food she prepares, the flowers on the table, the candle burning in the living room, the light in the window on for when you arrive late at night and in so many other little touches throughout the house. They all made people feel welcome in our home.
My Mom would clean on Saturdays because she worked during the week. She did light cleaning throughout the week often. But the deep cleaning came on Saturday. And you would smell the vinegar (as her main cleaning supply is vinegar), hear music coming from the turn table (yes back in that time of record albums) and my Mom singing along with it and see the light streaming through all the open windows as she aired the house out. It felt good to wake up that way. It felt good to see the light in the house not only from the open windows but the light that came with the cleaning.
Oddly enough when I was a very little girl, I dreamed of growing up and being a big city girl and the idea of hearth and home were far far away from me. It didn't sound appealing. It wasn't until I was out on my own that the ideas of hearth and home called to me. I took many of those things my Mom did and applied them to my own home. I opened windows to air out the house, I bought a bouquet of flowers just because and arranged them on the dining room table, I had little pretty soaps and towels out for guest in the bathroom, I served cookies on pretty plates and just tried to make my home a warm and welcoming place for all that entered.
There was a time in my life though where I stopped enjoying it. And eventually stopped trying. I did what I had to clean. But I didn't create a warm happy home because it wasn't a happy home for me. So I stopped really doing all things that had at one time made me feel so good but instead made me feel angry, sad and resentful. I really was fearful if I would ever like to do anything domestic ever again.
When I first became Master's property and the possibility of me being a stay-at-home slave came up, it made me nervous. I mean I had done that before and enjoyed it but I also had come from my not-so-happy domestic situation so that dark cloud was making me nervous I couldn't do it again. But I surprised myself. Soon Master's house was organized and cleaned in ways I don't think he ever thought about. He enjoyed it. And I did too. I enjoyed seeing that whatever I had done that day while he was at work was now helping him at home. Be it just be able to relax more knowing I took care of cleaning the toilet, changing the sheets, making dinner and all the other chores or be it that I organized his home office and the many other areas throughout the house so that they worked better for him.
He encouraged me to explore and expand on all things domestic. And it was seeing how it he enjoyed it and how things I did often it helped him that really caused me to enjoy it. Yes some days it was just cleaning the toilet. But at the end of the day the whole of what I did I knew helped him relax and have a nice haven to come home to after a long stressful day at work. So when I woke up in the morning, thinking I really don't want to do laundry today, I would remember that it helped his life. And although I might trudge through it - that I did it - was that all that mattered at the end of the day.
Two years ago Master started his own business that took him from working outside his home to working from home. And his business also requires my help. So I have lost some of my focus that I had before. I don't know how people that work outside the home do it all. But I truly admire them.
So I do have a lack of focus a lot and sometimes it is just faking it until I make it. It does feel empty at times but eventually I feel that spark of what is about for me - Him. I pay attention to the task in front of me instead of thinking about other things. To be in the moment. It isn’t easy but I remind myself that what I am doing helps him. And often I have to remind myself that several times but again in the end it is doing what I can to enhance his life. Sometimes it is easy and sometimes it is hard work. But I don't want to give it up. In the big picture, I enjoy enhancing his life in any way I can but I do get a sense of accomplishment in serving him through domestic service.
Thursday, March 12, 2009
March Questions: Cinnamon Rolls
I read somewhere on your other blog that you make cinnamon rolls on a regular basis, would you mind sharing your recipe? There's just the two of us here, so can you freeze the dough pre-baking? Do you have a small recipe? Any suggestions about cinnamon rolls in general?
It is really sad to say that I don't have set "recipe" for cinnamon rolls. I now make cinnamon rolls using dough from the wet dough recipes from Artisan Bread in 5 Minutes a Day. I usually use the broiche or just their Master recipe. Taking off a 1 pound chunk makes about 7 to 9 cinnamon rolls depending on how thick I slice them.
Before that book I just kind of make them with whatever dough I thought sounded good at the time or had in my freezer. I have made them with doughs for challah, brioche, oatmeal bread and just regular white bread. And again because most doughs I make using about 3 cups flour - that makes usually 7 to 9 cinnamon rolls depending on how big you make them.
I also made most doughs in my bread machine but I am sure could be mixed in a food processor with a dough hook or mixer with a dough hook. Or just old fashioned mixing with hands.
The doughs that I freeze are usually shaped in a loaf shape and then take out and let thaw and rise. And then punch down and roll out following a normal cinnamon roll directions. But actual freezing cinnamon rolls I have only done that once and I didn't have good results in thawing them, but I believe may have been other reasons then actually that they were coming from the freezer. (It could have been my yeast (that batch was at the end to jar so older yeast), it could have been where I had them rising and so on.) I don't see why it wouldn't be possible roll them up, slice them off, I would let them sit at room temp for about 20 minutes so the dough can start doing it's magic then put them on a tray to flash freeze them and then put in a ziplock to pull out what you want to make. I also freeze my cream cheese frosting as it always seems to make more then I want and then I just take it out while I bake cinnamon rolls to thaw a little to squeeze onto the cinnamon rolls after they have cooled from baking a little.
Also here on tipnut.com they have an article about freezing bread dough (not cinnamon roll dough but just thought it was a good resource).
Here is one recipe I have used for cinnamon rolls using my bread machine....
Cinnamon Rolls
Ingredients:
* 3/4 cup water
* 1 egg, lightly beaten
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 6 tablespoons sugar
* 1/4 cup softened butter
* 1 teaspoon salt
* 2 tablespoons dry milk
* 1 1/2 teaspoons yeast
Filling:
* 1/4 cup butter, melted
* 1/3 cup brown sugar mixed with 2 to 3 teaspoon cinnamon
Add ingredients according to manufacturer's suggested order and set on dough cycle. Turn onto lightly floured board. Roll out to a rectangle about 10 X 18 inches. Brush with melted butter; sprinkle with cinnamon-sugar mixture. Starting at long end, carefully roll up; pinch seams together. Measure and cut 1-inch to 1 1/2-inch slices. Place individually in muffin tin or nestled together in round cake pan and let rise about 1 hour longer. Bake at 375 for about 15 minutes. Cool for 5 to 10 minutes and then frost with cream cheese icing.
Cream Cheese Icing
8 tbs (1 stick) unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese
1/2 tsp vanilla extract
pinch of salt
2-4 tbs milk or half-n-half (optional)
Mix all the ingredients except for the cream together in a medium bowl until fluffy. If it's too thick for your tastes, add some of the milk.
I made these with the master dough recipe from "Artisan Bread in 5 Minutes a Day." It has white flecks on the caramel because I had made a pan of cinnamon rolls and used the same spatula to plate it so some cream cheese frosting got on the caramel.
Please feel free to ask a question or several for March Question Month!
Monday, March 2, 2009
March Question Month
I am doing this on my other blogger so I figured I might as well do it here too. Here are the rules ask any question and I will blog my answer. You can ask even ask anonymously. Just post your question(s) here in comments or via email.
Wednesday, September 10, 2008
What to bring to Potlucks or Parties
A question asked on FetLife Domestic Servitude group what do you make to take to potlucks or parties?
Corn Souffle
1 (16 oz.) can whole corn, undrained
1 (16 oz.) can creamed corn
1 stick melted butter, cooled
1 c. sour cream
1 box Jiffy corn bread mix
2 slightly beaten eggs
Mix until blended. Bake at 350 degrees in a 2 1/2 quart casserole dish for 40 minutes to 1 hour or until golden brown.
Potluck Potatoes
1 (2 pound) package frozen hash brown potatoes, thawed - I don't use the shredded but you can
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Preheat oven to 350 degrees F
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
In a medium bowl mix crushed cornflakes and melted butter, and sprinkle the mixture over the top of the casserole.
Bake covered in preheated oven for 40 minutes.
Bacon Water Chestnuts
1 pkg. bacon cut in half
1 can (8 oz.) whole water chestnuts, drained
1/2 cup miracle whip/salad dressing
1/2 cup firmly packed brown sugar
1/4 cup chili sauce
Preheat oven to 350°F. Wrap bacon around water chestnuts; secure with toothpicks. Place in shallow baking dish. Mix remaining ingredients; pour over water chestnuts. Bake 30 minutes or until heated through.
Pizza Margherita
2 tablespoons extra virgin olive oil
1/2 lb. plum Roma tomatoes, chopped
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12" uncooked dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded Parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with Parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into squares before serving.
Taco Dip
2 - 8 oz. packages of Cream Cheese
2 cups Salsa
2 cups Cheddar Cheese
Optional: Browned hamburger with taco seasoning.
Spread cream cheese on the bottom of a 9x13 pan. Spread salsa on top of cream cheese and then top with cheddar cheese. Bake in the over until cheese is melted and bubbly. I have also added the taco seasoned hamburger. Spread cream cheese on the bottom of a 9 x 13 pan. Then add brown taco seasoned hamburger. Salsa and then cheese. It has been a hit both ways. Serve with tortilla chips.
Crab Rangoon
Okay this is a guess on some of the measurements as I just usually mix and taste until I get it to the flavor I want. Makes about 90-95 crab ragoons
Filling:
16 ounces cream cheese
16 ounces fresh crab meat, canned crab meat, drained and flaked or artificial crab meat
1 -2 teaspoon light soy sauce
1/4 cup green onions, finely sliced
1 small clove garlic, finely minced
sugar, to taste
1 package wonton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep-frying
Directions:
Combine and mix crab, cream cheese, soy sauce, green onions, garlic and sugar. Place teaspoonful of mixture in middle of a wonton wrapper. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
Heat wok or pan and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd. Deep-fry until they are golden brown, about 2 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.
(To make ahead: The filling can be prepared up to a day ahead of time and stored in a sealed container in the refrigerator, or the wontons can be filled and refrigerated up to one day ahead of time before cooking. The wontons can also be prepared up to the deep-frying stage and frozen for up to 3 months. Cook the frozen wonton according to the instructions above, adding a few minutes to the cooking time).
Spicy Pecans
3 cups pecan halves
3 tablespoons melted butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 tbsp. sugar
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
Heat oven to 300°. In a mixing bowl, combine melted butter, Worcestershire sauce, hot pepper sauce, chili powder, curry powder and salt. Add the pecans to the mixture and stir until thoroughly coated. Spread pecans onto a baking sheet. Bake for 30 minutes, stirring occasionally, until crisp and lightly toasted. Serve warm. (The Spicy Pecans may be reheated in the oven or microwave.) Makes 3 cups.
Sour Cream Cookies
Cookie:
1/2 cup butter
1 1/2 cup sugar
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup sour cream
Glaze:
3 cups powdered sugar
1 tsp vanilla extract
2 tbsp butter
2 tbsp cream or half and half
Preheat Oven to 350. Mix flour, baking soda and powder in a bowl and set aside. In a large bowl cream butter and sugar together. Add eggs and extracts. Stir in sour cream. And then slowly add flour mixture until all added in. Drop cookies on a cookie sheet and bake 8 to 12 minutes. Cool.
Over medium heat combine all frosting ingredients. Stir until melted and smooth. Spoon over cookies.
Molasses Cookies
That turned out more like Gingersnaps because of the altitude.
2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 Tbsp (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphered molasses
Preheat oven to 375°F.
With a spoon, mix flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.
With a mixer (or by hand), cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl.
Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
Bake until outer edges begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks with a wide spatula.
Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry. Because of the altitude mine did not turn out hard and dry but very soft and chewy but not spongy like a cake cookie. Everyone who has had them has enjoyed them so far so that is good. But they all say we love these Gingersnaps you made.
Optional Glaze:
When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner's sugar and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies.
Corn Souffle
1 (16 oz.) can whole corn, undrained
1 (16 oz.) can creamed corn
1 stick melted butter, cooled
1 c. sour cream
1 box Jiffy corn bread mix
2 slightly beaten eggs
Mix until blended. Bake at 350 degrees in a 2 1/2 quart casserole dish for 40 minutes to 1 hour or until golden brown.
Potluck Potatoes
1 (2 pound) package frozen hash brown potatoes, thawed - I don't use the shredded but you can
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Preheat oven to 350 degrees F
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
In a medium bowl mix crushed cornflakes and melted butter, and sprinkle the mixture over the top of the casserole.
Bake covered in preheated oven for 40 minutes.
Bacon Water Chestnuts
1 pkg. bacon cut in half
1 can (8 oz.) whole water chestnuts, drained
1/2 cup miracle whip/salad dressing
1/2 cup firmly packed brown sugar
1/4 cup chili sauce
Preheat oven to 350°F. Wrap bacon around water chestnuts; secure with toothpicks. Place in shallow baking dish. Mix remaining ingredients; pour over water chestnuts. Bake 30 minutes or until heated through.
Pizza Margherita
2 tablespoons extra virgin olive oil
1/2 lb. plum Roma tomatoes, chopped
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12" uncooked dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded Parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with Parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into squares before serving.
Taco Dip
2 - 8 oz. packages of Cream Cheese
2 cups Salsa
2 cups Cheddar Cheese
Optional: Browned hamburger with taco seasoning.
Spread cream cheese on the bottom of a 9x13 pan. Spread salsa on top of cream cheese and then top with cheddar cheese. Bake in the over until cheese is melted and bubbly. I have also added the taco seasoned hamburger. Spread cream cheese on the bottom of a 9 x 13 pan. Then add brown taco seasoned hamburger. Salsa and then cheese. It has been a hit both ways. Serve with tortilla chips.
Crab Rangoon
Okay this is a guess on some of the measurements as I just usually mix and taste until I get it to the flavor I want. Makes about 90-95 crab ragoons
Filling:
16 ounces cream cheese
16 ounces fresh crab meat, canned crab meat, drained and flaked or artificial crab meat
1 -2 teaspoon light soy sauce
1/4 cup green onions, finely sliced
1 small clove garlic, finely minced
sugar, to taste
1 package wonton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep-frying
Directions:
Combine and mix crab, cream cheese, soy sauce, green onions, garlic and sugar. Place teaspoonful of mixture in middle of a wonton wrapper. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
Heat wok or pan and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd. Deep-fry until they are golden brown, about 2 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.
(To make ahead: The filling can be prepared up to a day ahead of time and stored in a sealed container in the refrigerator, or the wontons can be filled and refrigerated up to one day ahead of time before cooking. The wontons can also be prepared up to the deep-frying stage and frozen for up to 3 months. Cook the frozen wonton according to the instructions above, adding a few minutes to the cooking time).
Spicy Pecans
3 cups pecan halves
3 tablespoons melted butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 tbsp. sugar
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
Heat oven to 300°. In a mixing bowl, combine melted butter, Worcestershire sauce, hot pepper sauce, chili powder, curry powder and salt. Add the pecans to the mixture and stir until thoroughly coated. Spread pecans onto a baking sheet. Bake for 30 minutes, stirring occasionally, until crisp and lightly toasted. Serve warm. (The Spicy Pecans may be reheated in the oven or microwave.) Makes 3 cups.
Sour Cream Cookies
Cookie:
1/2 cup butter
1 1/2 cup sugar
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup sour cream
Glaze:
3 cups powdered sugar
1 tsp vanilla extract
2 tbsp butter
2 tbsp cream or half and half
Preheat Oven to 350. Mix flour, baking soda and powder in a bowl and set aside. In a large bowl cream butter and sugar together. Add eggs and extracts. Stir in sour cream. And then slowly add flour mixture until all added in. Drop cookies on a cookie sheet and bake 8 to 12 minutes. Cool.
Over medium heat combine all frosting ingredients. Stir until melted and smooth. Spoon over cookies.
Molasses Cookies
That turned out more like Gingersnaps because of the altitude.
2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 Tbsp (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphered molasses
Preheat oven to 375°F.
With a spoon, mix flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.
With a mixer (or by hand), cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl.
Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
Bake until outer edges begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks with a wide spatula.
Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry. Because of the altitude mine did not turn out hard and dry but very soft and chewy but not spongy like a cake cookie. Everyone who has had them has enjoyed them so far so that is good. But they all say we love these Gingersnaps you made.
Optional Glaze:
When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner's sugar and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies.
Monday, June 9, 2008
Quick Fix....Special Occasion....& so on
What meal is a quick fix meal for you? The menu for a special occasion? What your favorite comfort food to cook? What favorite dessert to make?
Quick fix meal: Grilled chicken that I let sit in some balsamic vinegar for about 10 minutes. Sprinkle with some grillmate before I throw on the grill*. Baked potato (I microwave them for 4 to 6 minutes depending on size of them and sometimes stick in the oven with a little rock salt and olive oil on the skin for about 10 to 15 minutes while finishing up other things), steamed green beans. It is a quick fix because we get those bags of frozen individual skinless chicken breasts so I take 2 of those out thawing in the microwave for a few minutes if I haven't taken them out in the morning. And then I marinate them for 10 minutes before throwing on the grill for 5 to 7 minutes. It makes a meal done in 30 minutes or less! No I am not Rachael Ray.
Special occasion: Well Master's birthday would be Beef Stroganoff, with a steamed veggie, and garlic toast. That is one of his favorites. Usually special occasion food just is whatever sounds really good at the time. Like we have had a herb crusted roast, roasted veggies with balsamic vinegar, salad, homemade rolls for one anniversary. We had ham with a brown sugar orange juice glaze, creamed potatoes, green beans with roasted red peppers and garlic Parmesan homemade rolls for Christmas. So it really just is decided based on what we are craving or what is the tradition for the occasion.
Favorite comfort food: Take out Chinese! But I guess that is not something I make...well I do make Chinese dishes but usually that is not something I make for comfort food. Comfort food for me....right now has been a casserole I made called Meatball Sandwich Casserole. Nachos are another thing that is comfort food for me. Those are also quick fix meal because just browning ground turkey with taco seasoning and then the fixing is something we always have in fridge and pantry.
Dessert: I love to bake so I am not sure there is a favorite. I really like to make my Mom's homemade chocolate chocolate chip cake. It is very yummy! Some other: sour cream cookies, cinnamon chocolate brownies, chocolate chip cookies, chocolate buttermilk pie, and cream puffs.
*I use an indoor grill - like the George Forman but the one I have is a Hamilton beach with removable grill plates and also other plates for a griddle that I use to make grilled cheese sandwiches or panini's. It is another kitchen appliance that I really like and use a lot!
Quick fix meal: Grilled chicken that I let sit in some balsamic vinegar for about 10 minutes. Sprinkle with some grillmate before I throw on the grill*. Baked potato (I microwave them for 4 to 6 minutes depending on size of them and sometimes stick in the oven with a little rock salt and olive oil on the skin for about 10 to 15 minutes while finishing up other things), steamed green beans. It is a quick fix because we get those bags of frozen individual skinless chicken breasts so I take 2 of those out thawing in the microwave for a few minutes if I haven't taken them out in the morning. And then I marinate them for 10 minutes before throwing on the grill for 5 to 7 minutes. It makes a meal done in 30 minutes or less! No I am not Rachael Ray.
Special occasion: Well Master's birthday would be Beef Stroganoff, with a steamed veggie, and garlic toast. That is one of his favorites. Usually special occasion food just is whatever sounds really good at the time. Like we have had a herb crusted roast, roasted veggies with balsamic vinegar, salad, homemade rolls for one anniversary. We had ham with a brown sugar orange juice glaze, creamed potatoes, green beans with roasted red peppers and garlic Parmesan homemade rolls for Christmas. So it really just is decided based on what we are craving or what is the tradition for the occasion.
Favorite comfort food: Take out Chinese! But I guess that is not something I make...well I do make Chinese dishes but usually that is not something I make for comfort food. Comfort food for me....right now has been a casserole I made called Meatball Sandwich Casserole. Nachos are another thing that is comfort food for me. Those are also quick fix meal because just browning ground turkey with taco seasoning and then the fixing is something we always have in fridge and pantry.
Dessert: I love to bake so I am not sure there is a favorite. I really like to make my Mom's homemade chocolate chocolate chip cake. It is very yummy! Some other: sour cream cookies, cinnamon chocolate brownies, chocolate chip cookies, chocolate buttermilk pie, and cream puffs.
*I use an indoor grill - like the George Forman but the one I have is a Hamilton beach with removable grill plates and also other plates for a griddle that I use to make grilled cheese sandwiches or panini's. It is another kitchen appliance that I really like and use a lot!
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