I woke from raindrops prattling to the rooftop.  
A chill was creeping through the open window.  
I crawled under the sheets instead of out of bed.  
Lazy Saturday perfection: fuzzy slippers + torrid tea + honey biscuits:

the STUFF

2-1/2 (3) cups flour
2 tablespoons sugar
5 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup shortening cold
¼ cup butter cold
1 egg
¾ cup buttermilk (+2-1/2 teaspoons vinegar)
1 tablespoon honey

what TO DO

in a large bowl…
sift together flour, sugar, baking powder, baking soda, salt
cut in the shortening and butter into small cubes
work these into the dry mixture, using your hands
work until you have a coarse meal

in a small bowl…
add egg, buttermilk, honey
beat lightly

Helpful Hint:
If you do not have any buttermilk, no worries, it is easy to make your own. 
In a measuring cup, add 2-1/2 teaspoons of whine vinegar.  
Fill the measuring cup with ¾ cup milk.  Let this stand for about 10 mins. 
Then stir.  And there you have it, homemade buttermilk.

in the large bowl…
form a volcano out of the dry mixture
pour the wet mixture into the volcano
stir

on a floured surface…
knead the dough, (only for about 30 seconds)
using a biscuit cutter … or an empty salsa jar … cut out round biscuits

on an ungreased baking sheet…
arrange the biscuits
place in oven 425 F four about 10-15 mins.

best warm and with company!

great with dinner … or with breakfast …
delicious with a little more honey … or with black raspberry jam ….
perfect with coffee … or with tea …

I don’t know what to write about.

It’s Tuesday.  Tuesdays are no longer tainted with the nostalgia of the weekend, and they fall too early in the week for musing about the next.  Most Tuesdays are utterly and undoubtedly, average.  Tuesdays are all about routine.  That means: waking rituals, working/studying, maybe a run or some errands, a standard meal, and a simple dessert … with tea/coffee … on the porch … with a book that you’ve almost finished …

I like Tuesdays.

After dinner my Mom always has tea with Italian cookies.  (Actually, she cleans first while the water boils and then has her tea.  Anyway,) That is her routine.  Sometimes routine is underrated. 

I am going to bake biscotti, which are technically Italian biscuits.  They are crispy and dry and intended to be dunked in tea/coffee.  They are not too sweet and can be a dessert, a breakfast treat, or a midday procrastination.  Biscotti are traditionally made with almonds; however, there are many different takes on these tasty treats.  Seeing as it is Tuesday, and I do love almonds, I am going to go traditional with a little extra crisp, Toasted Almond Biscotti: 

Toasted Almonds:

the STUFF

1 egg white
1/3 cup sugar
1 (heaping) teaspoon cinnamon
1 teaspoon nutmeg (preferably freshly ground)
1/2 teaspoon slat
1-1/2 cups almonds (unsalted)

what TO DO

Helpful Hint about separating the white from the yolk:
(I learned this from baking with my Grandmother.  We would bake so much that at least a dozen eggs would get separated before we began baking)

over a bowl …
carefully crack the egg in half
try to keep the yolk in one side of the shell
slowly toss the yolk back and forth between the two halves of the shell
the whites will fall out into the bowl
try to keep the yolk whole
it’s okay if you have some whites in your yolk (but try not to get any yolk in your whites)
after most of the whites have dropped into the bowl, save the yolk in a separate bowl  (you will need it later) 

in a bowl …
whisk the egg white until it’s all foamy
add sugar ‘n’ spice
add salt
whisk until you have a thick mixture
add the almonds
stir … keep stirring … until the almonds are fully coated

in the oven…
place a rack in the upper part of the oven
preheat to 300F
place parchment paper on a baking sheet
scoop the almonds onto the parchment
(if you have extra mixture in the bowl, don’t spoon it onto the baking sheet…trust me…the almonds mixture will bake sticky and make your life more difficult than need be…oops.)

after 30 mins…
your kitchen should be smelling wonderful
check the almonds, if they seem toasted, they’re ready
after they cool, break them apart

now you have two options:
you can either stop here and just snack these delicious critters (perfectly acceptable option) maybe while you read a book or watch the Olympics.
OR
you can bake some toasted almond biscotti!

the STUFF

2 cups flour
1 (heaping) teaspoon cinnamon
1/2 teaspoon nutmeg (preferably freshly ground)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3/4 stick = 6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract                                    

what TO DO

with a sharp knife…
chop the almonds

in a bowl…
whisk together flour, cinnamon, nutmeg, baking powder & salt

in a larger bowl…
cream the sugar and butter with a stand mixer (if you have one) or hand mixer (this works equally well)
cream until light and fluffy
add the egg, beat
add the yolk, beat
add the vanilla, beat
dump in the mixture of dry ingredients, ALL at once
mix well with spatula…keep going…until you have a stiff dough 
add the almonds, fold

on a baking pan…
cover with parchment paper
divide the dough in half
shape each half into a rectangle (about 9” x 3”)

in the oven…
move the rack back to the middle of the oven
preheat to 325F
bake for 20 mins
rotate the baking sheet
bake for another 20 mins or until golden and firm
remove from the oven (keep the oven on!)
when cool enough, slice the biscotti diagonally into 1/2" wide pieces (I used a bread knife)
sprinkle some cinnamon sugar onto the cut sides
bake for another 10-15 mins

store in an airtight container
enjoy with tea/coffee and company!

MJ’s Chicken
Ladies & Gentlemen I present to you the famed MJ’s Chicken.
(I may be hyping this up a little too much.)
But this chicken is good, really good.
It’s my mom’s specialty.
So without any further ado, MJ’s Chicken:  




the STUFF

boneless & skinless chicken (about 1.5 lbs)
1 egg
Italian bread crumbs
Parmesan cheese
Olive Oil

what TO DO

in a small bowl …
whisk an egg, adding a spoonful (ishh) of water

in a larger bowl …
add Italian bread crumbs (if you have regular bread crumbs just add your own Italian seasoning)
add parmesan cheese, mixing with the bread crumbs

in a baking pan …
coat the bottom with olive oil 

cut the chicken into tender shapes (if they aren’t already that shape)
dunk the chicken into the egg then dunk into the bread crumbs
place the breaded chicken into the baking pan
once all the chicken is in the pan, flip each piece over so both sides have been coated in the oil

preheat oven to 350
place the chicken in the oven
flip each piece after 20-30 mins (ishh)
bake for a TOTAL of 40 mins (ishh) or until the chicken is golden and crispy

make extra, this chicken is fantastic as leftovers, especially as a sandwich
this chicken is great in a salad (smile)
and great with ….

Baked Sweet Potato Fries !

Fun fact: Sweet Potato vs. Yam.

I have this theory.  Hear me out.
Answers are more satisfying when I don’t google my questions.  
I’m serious.

I have a question, such as, what’s the difference between a sweet potato and a yam?  It is more fun to ask people my puzzling question.  If know one knows the answer, I ask more people; I’m searching for the answer.  Really searching, not virtually searching.  And I eventually find someone who knows the answer to my question.  And my quest is complete and that answer is more rewarding.

So what’s the difference between a sweet potato and a yam?
No one knew.
I caved.
I googled it.

Yams:
A monocot (a plant having one embryonic seed leaf)
Native to Africa, over 600 varieties
More starchier & drier than sweet potatoes

Sweet Potatoes:
A dicot (a plant having two embryonic seed leaves)
Classified as ‘firm’ or ‘soft’

The mix-up
‘soft’ sweet potatoes are often labeled as yam in the US

why? 
‘firm’ sweet potatoes were first produced in the US
when ‘soft’ sweet potatoes were produced, people began calling them yams to distinguish 
Apparently, the US Department of Agriculture requires the label ‘yam’ to be accompanied by the label ‘sweet potato’  
So anyway, I have sweet potatoes (I’m fairly certain).  And I’m going to bake some sweet potato fries.

the STUFF

Sweet Potatoes 
Olive Oil
Cinnamon 
Chili Powder
Paprika 
Garlic powder
Black pepper 

what TO DO

preheat your oven to 400F (450F if you like your fries super crispy)

peel the skin off the sweet potato 
cut the sweet potato into fries
shoestring, wedges, rectangular chunks … it can be tricky.
Helpful Hint: cut the sweet potatoes lengthwise in half and work from there 

toss the fries in a bowl
                  add about 2 tablespoons of olive oil per sweet potato 
                  mix, making sure the fries are fully coated
add the spices
                  vary based upon how many fries you have and how much spice you prefer
                  Helpful Hint: 1 cinnamon = 1 chili powder = ½ paprika = ½ garlic powder = 2 black pepper
mix well
place aluminum foil on a baking sheet and dump the fries on top
bake, turning every 10-15 mins for about 30-40 mins or until the fries are baked as crispy as you like

nom!

hot. 
this is how I dream of summer in February.
besides, it gives reason to laziness.
particularly under big, shady trees.
hopefully with a summer breeze.

hot means no dinners in the oven.
last weekend I made an olive oil sauce, which I have eaten all week.
pasta, chicken, peppers, tomatoes, bread, eggs – any and all of these combinations.
it is simple and absolutely delicious, olive oil & spice:

the STUFF

¼ cup olive oil
3-4 cloves garlic
1 tsp oregano
1 tsp blue basil (or regular)
1 tsp bay leaf (crushed)
1 tsp black pepper
½ tsp thyme
½ tsp red pepper
¼ tsp sea salt (or regular)

what TO DO

finely chop the garlic
heat the olive oil and garlic on the stovetop for about 3-5 mins
mix the remaining ingredients together
add the mix to the hot garlic/olive oil
heat for another 5 mins, stirring occasionally

Let the sauce cool and pour into a bottle.
Keep in the refrigerator for up to 10 days (if it lasts that long)
Before using the sauce you may want to heat it up

Happy August!  

Today is my brother’s birthday (HAPPY BIRTHDAY SKIPPY)

Years ago, about one week after his birth, I famously stated that I had fun playing with him, but I had enough and wanted to return him.  Well, I have since changed my mind.  We have always been a dynamic duo, and he is my best bud.  So thanks, for putting up with me when I dressed you up, destroyed your Lego creations, and tagged along.  I wish I could be home to celebrate with you. 

If I could visit, “I would’ve baked you a cake”.
Since I can’t visit, I’ve baked you a cake anyway.
For Skippy, UPside-DOWN pineapple cake:

the STUFF

Crepes sound intimidating, but there is little to fear. 
They only require a few basic ingredients, and they only take a few minutes to make.
Crepes are essentially French pancakes.  (Crepe is a French word deriving from Latin crispa meaning “curled”)
The best part about crepes is the fillings.  You can fill your crepe with (almost) anything.  
Depending upon what you fill it with this traditional breakfast food can instantly become lunch, dinner or dessert.  
Ham, egg & cheese; sautéed fruit & whipped cream; salmon (it’s supposedly very good).
Whatever tickles your fancy.

Breakfast crepes for me this morning.  I have Nutella (!) and peanut butter is the perfect match.  Bananas are delicious with peanut butter … and Nutella, then again (almost) everything is delicious with Nutella.  I’m going to add some oats for texture and for healthy energy.  PeanutButterBananaNutellaOatCrepes:

the STUFF

2 cups milk
1 cup flour
3 eggs
1 Tsp sugar
1 Tsp vanilla extract
¼ cup melted butter

what TO DO

in a mixing bowl…
whisk eggs
add milk, whisk
add melted butter, whisk
add vanilla, sugar & flour, whisk 

hint: let the batter rest for half an hour before frying
(if you don’t have the time or the patience, that’s okay, start frying!)

in medium-size skillet over medium-low heat…
melt butter
ladle in ¼ cup batter
swirl the batter around in the skillet
(until there is a thin layer of batter covering the entire bottom) 
cook until the underside is golden brown (about 1 min)
add your filling, placing it along the center 
cook for another min & fold the sides in (wrapping the filling)


-or- cook all the crepes, placing them flat on a plate & let everyone assemble their own crepes, choosing whatever filling they would like!

enjoy!

Windchime

She goes out to hang the windchime 
in her nightie and her work boots.
It's six-thirty in the morning 
and she's standing on the plastic ice chest
tiptoe to reach the crossbeam of the porch,

windhchime in her left hand,
hammer in her right, the nail
gripped tight between her teeth
but nothing happens next because
she's trying to figure out how to switch #1 with #3

She must have been standing in the kitchen,
coffee in her hand, asleep,
when she heard it - the wind blowing
through the sound the windchime
wasn't making
because it wasn't there.

No one, including me, especially anymore believes 
til death do us part,
but I can see what I would miss in leaving -
the way her ankles go into the work boots
as she stands upon the ice chest;
the problem scrunched into her forehead;
the little kissable mouth
with the nail in it.

- TONY HOAGLAND

berries&cream POPSICLES!

the STUFF

strawberries
blackberries 
(any other berries)
cranberry juice 
vanilla ice cream

what TO DO

here's a trick to create a good flavor balance ...
take a glass 
fill 1/2 way with cut strawberries 
add blackberries on top, filling 3/4 way
pour cranberry juice, let it drip to the bottom until it fills the bottom 1/8th (ishh) of the glass
add a BIG scoop of vanilla ice cream

dump the delicious contents of the glass into a blender
blend
pour into popsicle tray (mold?)
place in freezer 

repeat if you want more popsicles  
repeat, adding ice cubes, if you want to drink some while waiting for the popsicles

enjoy outside in the sunshine 

Sometimes I act like a little kid.
Apparently I move like a little kid (or so I am told).
Frequently I eat like a little kid.

As a little kid I always had a PB&J, a juice box & a Chewy granola bar in my lunchbox.  (I had this awesome red Rugrats lunchbox).  As the years passed the Chewy bar was sometimes substituted for a Nature Valley bar.  Some things never change.  PB&J is still a staple in my diet; juice boxes are perfect on summer days spent outside; and granola bars are still a top favorite snack.

Granola bars are portable and packed with healthy energy.
This recipe requires no baking, just a little bit of patience while the bars set in the fridge.
Eat them for dessert; take them on the go; or bring them to share with some dude.   
Cranberry Walnut White Chocolate Granola Bars (for two):

the STUFF

1/3 cup oats
1/4 cup dried cranberries
1/4 cup walnut pieces
1/4  cup white chocolate

4-5 teaspoons honey
1/4  teaspoon vanilla
1 teaspoon cinnamon

what TO DO

in a mixing bowl 
mix the oats, dried cranberries, walnut pieces & white chocolate 
in a small saucepan heat the honey, vanilla & cinnamon
(when the mixture bubbles, heat for a minute or so then remove from heat)
add the hot honey mixture to the mixing bowl & stir
(…keep stirring…you will have to stir a lot…stir until every oat is covered)  
line a baking pan with plastic wrap
(use enough so that the plastic wrap extend over the edge of the pan)
pack the granola mixture into the pan
(…keep packing…thin it out as much as you’d like)
wrap the granola with the extra plastic wrap & put the pan into the fridge
(it will take a few hours for the granola to set)
later, remove from the fridge & cut into bars

enjoy! 

Happy Birthday June  (in July)

June is a darling southern bell who enjoys coffee in the morning, makes fantastic bbq, and absolutely loves her family.  She also loves her bluebirds.  She sings, and they come.  
 
It’s June’s birthday.  And I am going to bake a super sweet cake, fittingly.  The recipe is my Grandmother’s, and the cake is my Grandfather’s favorite.  Mississippi Mud Cake: 

the STUFF

…for the cake
½ lb butter (2 sticks)
2 cups sugar
4 eggs
1 – ½ cups flour
1/3 cup cocoa
1 cup coarsely chopped pecans
1 tsp. vanilla
3 cups mini marshmallows

…for the icing
½ lb butter (2 sticks)
1 lb. confectioners’ sugar (1 box)
1/3 cup cocoa
1 cup coarsely chopped pecans
½ cup evaporated milk

what TO DO

1.     Preheat oven to 350
2.     Combine the butter and sugar in a mixing bowl.  Beat well until creamy.  Add the eggs, one at a time, beating thoroughly   
         after each addition.
3.     Sift together the flour and 1/3 cup cocoa.  Fold this into the creamed mixture.  Add the one cup of chopped nuts and the 
         vanilla.  Beat well.
4.     Butter the bottom and sides of a 9 x 13 inch baking pan.  Add a little flour and shake it around to coat the bottom and 
         sides of the pan.  Shake out excess.
5.     Spoon the cake mixture into the pan and smooth it over.  Place in the oven and bake 30-35 minutes.  Remove from the 
         oven and sprinkle the top with the marshmallows.  Return to the oven and bake about 10 minutes, until marshmallows 
         are melted and starting to brown.  Remove from the oven and let cool in the pan about 30 minutes.
6.     For the icing, melt the butter in a saucepan.
7.     Sift together the confectioners’ sugar and 1/3 cup cocoa.  Stir this into the butter along with the nuts and milk.  Spread 
         this over the cake and let stand until thoroughly cold.  Cut into slices and serve.   

I had some extra fresh cherries and placed them atop the cake 
Best warm, with vanilla ice cream 

Again,    Happy Birthday June!