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Archive for the ‘food’ Category

After Easter

Wondering what to do with all those boxes of peeps you hoarded under your bed so the kids wouldn’t find them? (C’mon! I know we’ve all got them!)

peep brûlée

Mmmmm, mmmm!

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Winter Camp

Talk About TuesdayHello. My talk is on S’mores.

I’m not one to often make frivolous purchases for myself. For the Baby, okay, but not for me. However, my nice Mother-in-law gave me the funnest fun-in-a-box I’ve had for a long time, made even better by the novelty of such a “just because” thing. It is called a S’more Making Thing (or something like that) and it is cool. The fact is I needed one of these, but the realization only flooded mind after we used it. Why? This was the old way of toasting marshmallows in the winter.

old way

I am not suggesting anyone try this, since it obviously carries a risk of catching you on fire or burning your lips on a hot fork.

Isp is very task oriented and initiated our first s’more making activity.

de-box

What you do is light a can of chafing fuel (Sterno) in the li’l fire pit, and use fondue forks for mini weiner sticks. It is just like a tiny camp fire, without the smoke and mosquitoes. Then you lightly toast marshmallows for the s’mores.

toasty

Or catch them on fire. Whatever works. The instructions actually suggested keeping a little water tank handy to submerge flaming marshmallows in. Bizarre.

We made s’mores…

sammich

and made s’mores…

s'more
and made some more s’mores. Ood kept making them and giving them away when his own tummy was at capacity. A fair number of marshmallows were consumed sans the chocolate and graham, as Tood demonstrates here:
readyaimfire
I think this is as close to winter camping as I ever want to come.

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What have I been up to for the past week now that I don’t have to blog anymore? Sleep. I’m trying to keep diurnal hours now, and regular sleep has added a modicum of sanity to my daily, uh, day. Also, I’ve been doing other sensational mother stuff that would be too fabulous to blog about, ‘cuz everybody would get so jealous. Well, if you must know…

I cleaned out one of my cupboards. I really love spending a couple hours on a job only to find it looks pretty much the same as it did to begin with. Can you tell which is before and which is after?

nice and chaoticnice and neat

I helped you cheat by putting them in order. You will just have to trust me that it is now more organized and clean. But it was all worthwhile because in the far recesses of an upper shelf rested a yam, not from a few weeks ago but from a year and a few weeks ago! And it wasn’t moldy, no, it was full of life! Beautifully alive! Here on the freshly scrubbed shelf, I captured its elegance:

Then I tossed it.

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Chef Ood

As the holidays approach, I think we all get in the mood for some festive recipes. Luckily, Chef Ood has been in the kitchen whipping up something totally new and exciting.

chef

No, it is not that cold in our house. Remember Ood is also a fashion expert; everybody will be wearing fleece hats indoors next season. Anyway. This little dish, invented and cooked up by Ood, was written down by Pi to be sure we could replicate it next time we have guests for dinner:

Ood’s Recipe

Get a silver dish. Pour milk in dish. Dump peanuts in dish. Place four broccoli trees in. Stir with a wire whisk. Let it sit for five minutes. Enjoy!

recipe

And as long as we are talking about enjoyable food, I had a proud mother moment today. The children were gathered around the table for shepherds pie when Ood hungrily scooped into his potatoes with his little finger. “Potatoes are pinkie food,” he informed the others, who were all too happy to follow suit.

I wondered where he learned such a thing? Turns out it was from me. I had reheated some mashed potatoes for him the other day, and I checked them for warmth when they came out of the microwave with my little finger. I’m sure I licked my finger off on my way to the sink to wash my hands, being civilized and all. That Ood, he’s an observant student.

So, anybody want to have dinner with us?

Anyone?

 

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I asked Isp what he wanted for his birthday dinner. He started to automatically quip, “Pizz–” but stopped short and revised hiself, “Yams! We never, never have yams. Why don’t we ever have yams?”

“Are you saying you want yams for your birthday dinner?”

His face brightened. “Yes!” He ran off giggling.

birthday yams

Who am I to argue with a kid who knows what he likes? We had pizza, yams, broccoli (shut up, Isp loves broccoli too) and dirt cake.

dirt cake

The dirt cake is crunched up oreos, gummy worms, and lolly pop “flowers” on top of a frosted chocolate cake. A from-scratch chocolate cake that we love and dream about and wake up drooling on our pillows for. That cake. This is what you do:

Chocolate Cake
Stir together:

  • 2 C. sugar
  • 1¾ C. flour
  • ¾ C. cocoa
  • ½ Tbsp. baking soda
  • ½ Tbsp. baking powder
  • 1 tsp. salt

Add:

  • 2 eggs
  • 1 C. milk
  • ½ C. vegetable oil
  • 2 tsp. vanilla

Beat with a mixer for two minutes. Then stir in:

  • 1 C. boiling water

You could be microwaving that water while you beat the cake so it will be boiling at the end of the two minutes. Your batter will be so thin, you’ll think you ruined the cake, but relax, it is going to be superb. Pour into greased pans and bake at 350°F. for 35-40 minutes for a 9″x13″ pan, or 30-35 minutes for two 9″ round pans. Voila. Best chocolate cake in the world.
Just in case you are feeling sorry for poor Isp and his yams, yesterday we also went for some birthday fun at the airplane museum.

airplane

I love that Isp.

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just say no to white flour

Making white roll scones with the scouts after grinding all those whole grains bugged me. Went against the grain, if you will. The next day I tried a whole wheat batch from scratch which were even more divine than those scout scones. Even the kids said so. They had a nice chewy and elastic scone texture with a more nutty taste than white flour. I used hard white wheat ground at the finest setting on my whisper mill (now sold as wonder mill.) Here is the recipe:

Whole Wheat Scones

  • 3 1/2 C. whole wheat flour
  • 1 tsp. salt
  • 2 Tbsp. sugar
  • 1 Tbsp. saf instant yeast
  • 1 C. warm milk or water
  • 2 Tbsp. oil
  • 1 egg

Combine 3 cups flour, salt, sugar, and yeast. Stir in milk, oil, and egg. (If dough seems too dry, add a little more liquid.) Knead, working in additional flour until dough is smooth and elastic. Cover and let rise until double. Punch down. Break off pieces of dough and stretch into little frisbees. Deep fry in 400º oil until golden, turning once. Mmmm!

whole wheat scones

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Wacky is the new normal.

pb apple

This lovely piece of plastic surgery is compliments of Ood and Tood, who used peanut butter to reconstruct their lunchtime apple slices. Maybe that’s how Dr. Frankenstein got his start too.

In the anarchy that was scouts I forgot to snap any photos, but did get a couple immediately afterward. For the den meeting we ground some wheat into flour and rolled some groats into oats with my little roller mill. None of the boys or other leaders had seen where their oatmeal comes from before.

groats to oats

We also shook whipping cream in a mason jar until it turned to butter, then smothered that wonderful butter on hot scones. That’s where the from scratchiness ended, though, because we used frozen roll dough for the scones. Each boy stretched his dough blob into a circle, then watched as it turned golden in the hot oil. Suprisingly, no major injuries were sustained.

scone

Scones! Oh! I had forgotten how yummy those things are! That creamy butter pushed them over the edge of earthly wonderfulness to simply heavenly. I can’t wait to repeat this activity with my children.

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