It turns out being a first time mom of a VERY active toddler, full-time student and part-time employee, among other things, can be very time-consuming. I’ve held on to this blog for quite some time because I’m silly and sentimental but I’ve decided it’s time to call it quits. I won’t be quitting blogging, just my sad attempts at keeping more than one.
That being said, I’m going to focus on my remaining blog The Daydreamer and the Juggernaut. Eventually I will probably transfer the recipe posts from here to there. In the mean time, click on the link [here it is again: TDTJ] to find me at my new location where I will be posting a greater variety of topics, including FOOD, of course.
I must admit I’ve always been more of a milkshake kind of woman but this bluberry-banana smoothie won me over. I’ve never been great at measuring out ingredients but here’s a somewhat accurate rundown:
Blueberry-Banana Smoothie Recipe
1 ripe banana
Small/Large handful frozen blueberries [to taste]
1/2 C plain yogurt
Small dash of milk
1/2 to 1 TSP pure vanilla extract [to taste]
1 1/2 TBS sugar
1 C ice
Keep in mind this is an approximation.
I placed all of the ingredients in the blender in that order. Might not make a difference which way you do it but I like what I like.
Blend until everything is mixed.
Taste and add more sugar if needed.
Add more milk to thin out/ice to thicken.
Add whipped cream. Because what doesn’t taste better with whipped cream.
i’m at a loss as to how, exactly, i managed to go a year and some change without posting. then again, the last year has done everything BUT go to plan. however, i’m back. so look out for some deliciousness coming your way.
i don’t know what it is about me that just LOVES to be a “yes man.” i’m going to a surprise birthday party for my pastor’s wife tomorrow and i agreed to make the cake…
and it’s chocolate…
mind you, i’m as adventurous as the next person. and i love cooking/baking from scratch. but for some reason which escapes my grasp i have yet to ever make a chocolate cake from scratch. and now i have to make one by tomorrow at 6.
looks like i’ll be doing lots of trial bakes between now and tomorrow. only problem is, i am going to end up eating more cake than is probably healthy during the process have no idea what i’m going to do with all that extra cake.
if you have any good recipes, now would be the time to help me out. Lord knows i don’t have time to go off the cuff with this one. especially not with this many people coming…
i know i’ve been neglecting you but moving into a new [not yet finished] place while taking care of a very active one year old and simultaneously trying to finish my education can be time consuming. i promise i will get back to the regular posts.
in the mean time i’ll leave you with this picture of pure deliciousness. if the craving i have lasts i will be making/reviewing this REAL soon:
reason #13782943712983 why i love slow cookers: you can leave the food in and walk away.
and on a day like today i most certainly needed that. we are in the process of moving- and by in the process i mean we moved out of our old place but are stuck living out of boxes while we wait till our new place is done- so on top of my already insane schedule i’m forced to cook in someone else’s kitchen using someone else’s kitchen kitchen appliances and taking pictures with my camera phone or computer because my camera charger and picture uploader are hiding somewhere in one of those boxes. [that’s my apology for the less than stellar photographs to come. just in case you didn’t quite catch that.]
add to that, there were WAY too many tomatoes in my house after someone from church handed me a bag full of freshly picked garden tomatoes. i mean, who can say no to straight out of the garden ingredients?
also, it didn’t require a lot of work on my end. i just put it in, set the timer, and did what i had to do until dinner time:
Combine all ingredients except for the chicken breasts in the basin of a large slow cooker.
Place chicken breasts on top and close slow cooker.
Cook on high for 4-6 hours or low for 8-10. [i usually prefer to cook my food on low but due to time constraints i cooked mine on high for 5 1/2 hours then did step 4 and cooked it on low for another half hour.]
30 minutes before serving, remove chicken and shred using two forks. Return to chili and stir well.
final verdict: the chili was a definite hit. everyone loved it. and it was incredibly easy to make. i’ll definitely be using it again. unfortunatley i was unable to get a good picture because there wasn’t much left when i got back upstairs from puting my son to sleep. sidenote, when you cook always put a little aside for yourself or you might find yourself missing out on your own cooking. i’m finding more and more that this is becoming a necessity.
for a while now i’ve been loving homemade pizza of all kinds [from store-bought ingredients to totally from scratch.] today i was feeling somewhat lazy so i bought my favorite pre-made dough from my favorite store, mozzarella, red onion, chicken, green pepper, mushrooms, a freshly picked tomato, and (to try something a little different) a new pizza sauce:
two words: great success!
while it wasn’t the prettiest pizza i’ve ever made, it sure smelled/tasted delicious. i went downstairs looking for my camera before i remembered that the battery is somewhere in one of the many yet to be unpacked boxes lying around this house [moving sucks!]. by the time i got back a slice was already gone. so the following is a poor excuse for a picture but considering the poor lighting and the fact that it’s a camera phone i think its pretty darn good:
like i said, not a great picture but a delicious pizza!
so if you’re stumped on pizza toppings, try that combination. you won’t be disappointed.
i didn’t grow up in a house where we made a lot of waffles. we were are crepe people. but i decided today to make waffles for breakfast. so in true 21st century fashion i googled a recipe and happened to find the so-called “greatest waffle recipe ever.” the ingredient list was short, just the way i like it:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites
in a medium mixing bowl stir together flour, baking powder, and salt. make a well in the center.
in another bowl beat egg yolks slightly. stir in milk and oil.
add egg yolk mixture all at once to the dry mixture. stir just till moistened (should be lumpy).
in a small bowl beat egg whites until stiff peaks form (tips stand straight up).
[note: if you have no arm strength, USE A MIXER.]
gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.
spoon waffle batter into your waffle iron, making sure not to overfill it.
[i was feeling a bit nostalgic so i used my mickey mouse waffle iron.]
final verdict: the waffles were delicious. crisp on the outside, moist and tender on the inside. best waffles ever? i still don’t know about all that. but boy were they yummy! try it and let me know what you think.