Tuesday In Texas – Pass It Down

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When I was a young adult, I remember thinking, I am never going to be one of those old people who constantly says that things were so much better back in the day.  Now, as a much older adult, I find myself doing exactly that, but not about the things that you might think.  I am reasonably onboard with most of the technology the rules our days.  My issue is with basic life skills, or what are now not so basic life skills.

When I was a kid, things like cooking, baking, sewing, knitting, woodworking, etc, were not hobbies.  They were skills that people needed to make their way through life.    If meals were going to be eaten someone had to cook them.  Homemade bread was less expensive and much better tasting than store-bought.  Clothes were sewn and sweaters, hats, and mittens were hand knit.  That’s the way things were.  If people needed things, they made them.  Because they could.

As a kid, I was taught these things by my parents and grandparents.  My dad taught me to bake bread.  My mom taught me to knit.  My grandmother taught me to make applesauce.  I still do all of these things because I enjoy them.  I am one of the lucky ones who had others to teach me.  So many people my age and younger were never given the opportunity to learn these things.  And because they are skills that were once passed down from generation to generation and that is not happening much anymore, creating things from scratch is truly becoming a lost art.  This is sad to me in its own right, but this has a negative impact that is much farther reaching.

Think about how stressed society is right now.  Peoples’ stress levels have increased logarithmically in the last few decades.  Why?  Because we don’t have enough down time.  We don’t stay grounded.  Down time, time to calm the mind, used to be found while doing these repetitive daily tasks like stirring a pot, knitting, or hanging clothes on a clothesline.  Heck, in my city, It’s not that people don’t hang out their clothes to dry, it’s that we can’t; there is an ordinance prohibiting outdoor clotheslines in your yard!

Think about it.  When you are kneading bread for 5-10 minutes, that is really all you can do.  And while you are doing it, you feel the bread come to life.  You know what it is supposed to feel like.  You put a part of yourself into it, perhaps in the form of nervous energy, or maybe just the warmth of your hands.

I love lima beans with slippery dumplings, the ones that my grandmother used to make.  I asked my grandmother for her recipe shortly before she died.  My grandmother rattled off the list of ingredients to which I said, “How much of each of those things do I use?” She told me to mix the flour, shortening, and water until the dough “feels right” and season it with salt and pepper until it “tastes right.”  Because she helped me through the process once, I now know what “feels right” and “tastes right” are, but how many people would have no idea what that really means?  Not just with slippery dumplings, but with anything handmade that involves such a symbiotic relationship with the ingredients and the process?

Then there is knitting..with the combination of seventh grade home economics class and my mom, I learned to knit.  My first completed project was a lovely orange garter stitch scarf for that home ec class.  After that, I put down my knitting needles…until I was pregnant with my first child.  Then, I wanted to make blankets and booties and hats for my baby just like my mom and grandmother had done for me.  I realize now, I wanted to keep the tradition alive.  Fortunately, knitting is kind of like riding a bicycle; though I hadn’t done it in fifteen years, once I picked the needles up again, muscle memory kicked in and I went to town.  Almost twenty-nine years later, knitting is still an integral part of my daily life.

I made sure to teach my girls to knit when they were pretty little, maybe ten.  They have each completed projects, but I wouldn’t say that they are avid knitters.  That’s okay; I trust that if they ever have the desire to pick it up again, they will have no trouble doing so.

Cooking and baking are another story.  Both of my girls love to cook and bake.  I am not responsible for the totality of their interests and skills, but I do take credit for showing them, by example, that creating in the kitchen is “a thing,” a significant thing.  They would do their own baking for school events and their peers would be amazed.  “You made that?”  Such a response made me proud of my girls but sad for the other kids

It hurts my soul that many of these skills that I learned as part of normal everyday life are now elitist endeavors.  People charge, and others will pay ridiculous amounts of money,$50 an hour, to learn how to knit or bake bread!  No. No. No!  Part of the experience in learning these skills is in having someone who loves what they are doing show you how to do it!  Because my grandmother and I made applesauce and slippery dumplings together, making them now is not only about having a finished product to eat, but it is also about keeping a part of her alive, about reliving cherished moments together.  Making them is something that I deeply love doing.

Share the love.  Make sure that you share your skills and talents with the younger generations.  Do it for them.  Do it for you.  Do it for the world.

Mix It Up Monday – Cookies and Bars – with Chocolate Chips!

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from Kris B.

Quinoa Peanut Butter Cookies

When you put the words peanut butter, chocolate, and cookie all in the title of one recipe, you’ve got my attention!  I have to say, though, that the quinoa flour was a “player” that I really knew nothing about. I have eaten it as a side dish with savory meals and enjoyed its grain-like texture and nutty flavor.  Quinoa, however, is not a grain, but a seed from a vegetable that is botanically related to spinach, swiss chard, and beets.  Cookies with peanut butter, chocolate, and vegetables…I was willing to give them a try!
Knowing nothing about quinoa flour and its properties in baking, I decided to do a little research.  Interestingly, in this article by the King Arthur Flour, the test bakers worked with substituting quinoa flour for a portion of the all-purpose flour in some of their familiar recipes.  The substitutions ranged from 25-50 percent for the quinoa flour.  The test recipes were for pancakes, scones, quick breads, and muffins.  None was for cookies and none used 100% quinoa flour.  In fact, this article even said that using too much quinoa flour yields a dry final product.  When I read this, I got a little worried because peanut butter cookies run the risk of being dry using the normal all-purpose flour and this recipe for Quinoa Peanut Butter cookies uses only quinoa flour.  Armed with all of this information and an open mind, I set out to try this recipe.
The making/baking process is no different from any other cookie recipe.  The wet ingredients and sugar…

    • vegetable shortening
    • creamy peanut butter
    • cup brown sugar, lightly packed
    • large egg
    • water
    • honey
    • vanilla extract

…are creamed together.  The dry ingredients…

  • quinoa flour
  • baking soda
  • salt

…are whisked together in a separate bowl and added to the wet.  Once combined, bittersweet chocolate chips or chunks are stirred in.

The dough is then scooped by tablespoon onto parchment lined baking sheets, flattened slightly, and baked for 11-13 minutes.

Because my oven almost always requires the maximum baking time, and often then some, I baked my cookies for the full thirteen minutes.  Even with that, they seemed not quite done.  Because of the warning about too much quinoa flour resulting in a dry finished product, I decided that underdone and soft cookies were preferable to overdone and dr ones.  The recipe also warns that once out of the oven, the cookies are fragile until completely cooled; so, allow them to cool completely before removing them from the baking sheet. This made me a bit skeptical because fragile cookies are usually dry and crumbly.  Did I mention that I really don’t care for dry crispy peanut butter cookies!

I was pleasantly surprised!!!  These cookies are fabulous…not dry and crumbly at all!  In fact, their texture is almost cake-like, soft and chewy.  Mine may be slightly underbaked, but they are not doughy.  And more importantly, they are not dry and crumbly.  This is definitely a keeper recipe!

The taste is not noticeably different from “normal” peanut butter and chocolate chip cookies, but these are a gluten-free cookie, a dietary option that is becoming more and more necessary.  And even if you don’t have to eat gluten-free, “quinoa is one of the only plant foods that is a complete protein, offering all the essential amino acids.”

Cookies with some redeeming nutritional value…I’m in!

Give them a try.  I don’t think that you will be disappointed!

from Tracey G

Brownie Crisps from King Arthur Flour

I love making brownies from scratch, so it’s kind of fun when I find a variation on the traditional brownie theme: enter the Brownie Crisps recipe from the King Arthur Flour website. They are a super fun twist on the usual brownie suspect – they’re the equivalent of the just-the-muffin-tops kind of thing, but in brownie form!

They are so yummy and easy. They have the some of the crispiness but also a chewy texture that I absolutely adore. The first thing Jeremy asked me when he tasted them was if they were from a mix – not because he thought they tasted like a mix, but because he wanted to know if it was recipe so I could make them often! He was ever so happy to find out that they could be made whenever, and he’s been asking me since I made them if they’ve had their photos taken yet, so he could get the green-light to eat at will! 😀

As I said, they are easy – I had everything on hand to make them, which always makes me happy when that happens. And it’s stuff I have on hand all the time, nothing special really.

Here’s the list of ingredients:

That’s it. And since I’m still watching my cholesterol (forever it seems), I was really encouraged to see that it only involved egg whites and vegetable oil as the fat – not butter.

There’s an order to mixing it, but it’s nothing too complicated and I did it all by hand, no mixer required.

First you whisk together the flour, salt & baking soda and you set that aside. In another bowl, you beat the egg whites until frothy. To the now frothy egg whites you add the sugar, cocoa powder, espresso powder, vanilla and oil. And mix until blended (for this step, I actually combined the sugar, cocoa powder and espresso powder together in another bowl to make it easy to add to the eggs). Once that’s blended, you whisk in the milk powder then flour mixture. At this point, you stir in half of the chocolate chips.

Now you’re set to get it on your pan. You use a sheet pan, ungreased, with parchment paper on it that IS greased. (I used my favorite spray from KAF, Vegalene Food Release Spray because it absolutely does not leave a sticky residue on my good pans like the leading supermarket brands seem to do, and for $10.95 it’s a really big can!) Once your parchment is ready, you spread the batter on as thin as you possibly can, then sprinkle the rest of the chocolate chips over it. This is what mine looked like before it was ready to do into the oven:

Now it goes into a 325°F oven for about 20 minutes. You then remove it from the oven, cut it into pieces, and, without disturbing them, (for example separating the pieces), you pop it back into the oven and bake for another 5 minutes. Remove from oven for the final time and allow to cool on the pan, then separate the pieces and enjoy!

This recipe, needless to say is a serious keeper – it is so easy and you can have it done in no time at all. Which, most days is my kind of recipe! Give them a try!

September 2018 – Where We Are

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Life in Texas and in Michigan is very different.  Everything from the weather, to the daily pace, to the availability of Amazon’s Prime Now is different.  I can get stuff in an hour here in Dallas; Tracey has to wait.  I suspect patience levels may be different too!   Texans are not patient at all!  🙂

As part of our Friday Favorites series, on the last Friday of each month, we will share what life is currently like in our respective parts of the country.  As we said when we started the blog, on the surface, it appears that we have little in common, but the things we do share, a love for baking and photography as well as a similar outlook on what is truly important in life, far outweigh our superficial differences.

*****

from Kris B.

Today marks the opening of the State Fair of Texas.  That is a big deal here in the Lone Star State.  The state fair is held here in Dallas, meaning that people who live in El Paso have to travel twelve hours to attend their state fair…and many of them will do just that.  The fair is three weeks of exhibits, rides, music, fireworks, big crowds, and lots and lots of food, especially fried food!

Aside from the traditional corn dogs and funnel cakes, it is always a big deal to see what the new food offerings will be each year.  It is competitive.  There is a big announcement in early August of the semi-finalists and then the grand announcement of the new food winners a little later in the month.  Then, Texans have a month to decide which of the concoctions they will try on their visit to the fair.  When I read the descriptions of these culinary possibilities, they all sound like they will earn you a ticket directly to the gym and possibly your cardiologist’s office!

Here is a list of this year’s list of the Big Tex Choice Award Winners:

SAVORY: Fernie’s Hoppin’ John Cakes

BEST TASTE – SWEET: Arroz Con Leche – a cinnamon flavored rice ball battered and coated in rice cereal, the deep fried and served with vanilla ice cream

MOST CREATIVE: Cotton Candy Taco – a graham cracker waffle cone shaped into a taco shell and stuffed with chocolate and toasted marshmallows (think s’mores)  and cotton candy.  It is topped with chocolate cookie crumbles, chocolate covered biscuit sticks, and marshmallows.

In case you are wondering what the competition was like, here are some of the other finalists:

In the savory category:

  • Deep Fried Bodacious Bacon Bombs
  • Deep Fried Chicken Tetrazzini Parmesana
  • Deep Fried Lobster Pops
  • Deep Fried Ranch
  • Deep Fried Shepherds Pie
  • Deep Fried Skillet Potato Melt in a Boat
  • Fried Cup of Corn
  • Fried Kool-Aid Pickles
  • King Krispy Coconut Crab Sliders
  • Deep Fried Piscotti de Gallo
  • Southern Fried Chicken Nachos
  • …to name a few.

On the sweet side:

  • Bacon Brittle
  • Deep Fried M&Ms
  • Frosty‘ s Frozen Hot Chocolate
  • Fruity Dessert Nachos
  • Orange You Glad We Fried It?
  • …again, a few of the selections.

If you are in Dallas in the next few weeks, stop by the state fair and try a few of the delicacies for yourself.  See if you agree with the judge’s choices for the winners.

The weather at this time of year is a a big variable for fair-goers.  Will the fair’s opening be marked by sweltering temperatures of by torrential rain?  Either is possible.  Things look great for today – high temperatures in the low 80’s with partly sunny skies.  This is perfect weather for a day at the fair!

Speaking of the weather…fun fact about Texas weather in September…

September is the month in which the average daily temperatures in Dallas change the most, lows falling by ten degrees from 75 to 65 degrees.  Highs drop from mid 90s to mid 80s.  Defying those odds, earlier this week we had a day where the high temp was only in the mid sixties.  I’m ready for more of those cooler days!

Though the calendar and the availability of pumpkin-spice everything say fall is here, the foliage in Texas has not yet bought into the reality of autumn.  If, here in Dallas, we do see the leaves change to fall colors, it won’t be for another month.  And often, they go from healthy green on the trees to brown and on the ground in what seems like overnight.  Being that fall is my favorite season, living in Texas, I do miss the gorgeous fall colors in nature.  I guess that means I need to take a fall vacation to someplace where the leaves on the trees change…a fall foliage fix! 🙂

Somehow my September/October schedule got way out of control.  I’m not sure I’ll make it to the State Fair of Texas this year.  If I do, though, I’ll let you know what I decide to eat.  And maybe, just maybe, I’ll find an opportunity for a glimpse at real fall colors somewhere!

Happy fall, everyone!

from Tracey G.

September in Michigan is usually a mixed bag of weather and temperatures – it starts out hot, and by now we’re seeing the 50’s & 60’s. Sometimes we can have 80’s and 50’s in the same in the same week. But I enjoy the switch to fall, I still have some flowers out in the garden, Black-Eyed Susans and some coneflowers mostly. But that’s ok because they are two of my favorites! (I have thing for daisies and daisy-type flowers!)

It also signals the back to baking weather for me! And I’m usually ready to get back at it after a summer filled with not-much-oven-usage-if-any-at-all (although I do enjoy grilling and seeing what oven dish I can make on my grill, I see it as a challenge). And as if it’s timed perfectly on purpose, our apple season is kicking into full swing around here too, and that means apple pie! Apple anything! I’m not a pumpkin-spice beverage kind of girl, but I am a pumpkin-spice in baked goods kind of girl! 😉

Along with the cooler weather, also comes lovely days and no bugs to bother you! It’s always my favorite time of year to be outside, in warm cozy clothes (not as oppressive as winter gear!) going for walks and looking at the pretty fall colors. We don’t start peaking fall colors around here until sometime in October, and it can be short lived, but while the trees are in their last hurrah party clothes, it’s beautiful!

I’ve always been a girl who loves fall, from getting to wear my sweaters, favorite jackets & boots (NOT snow boots! :D) to the best fresh apples (one of my favorite fruits) and baking to take the chill out of the house!

Hope you all are enjoying the Fall so far, I know I am! 😀

Midweek In Michigan – Moravian Fruit Coffeecake: Peach Variation!

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from Tracey G.

So, I’d had other ideas for this week’s post, but I just made this Moravian Coffee Cake from King Arthur Flour again over the weekend, with peaches instead of strawberries and what a fantastic twist! I just had to report about it! It reminded me of peach pie all the way! Oh my goodness, it’s fabulous. It was a big hit with the boys as well. Once again, not that pretty, but you can not go by looks on this one in judging how it tastes!

The alternative directions in the recipe say you can use about 4 cups chopped peaches, nectarines, apples or pears. Well, I don’t know exactly how much I had, as I had some fresh peaches from a local orchard that I had to use up, so they all were made use of in this, which made me happy. Instead of chopping them, I sliced them thinking maybe I’d arrange them prettily, but in the end once the brown sugar stuff gets sprinkled on top, you can’t see them. Oh well. It was worth a shot!

As I’d said in our original post from last Monday, in case you missed it you can find it here, Mix It Up Monday – Left To Our Own Devices…, it’s an easy recipe that I can foresee making rather regularly, it’s just very simple and big on flavor! If you haven’t tried it yet, do! You won’t be disappointed!

Mix It Up Monday – Pancake Mix

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from Tracey G.

Potato Pancake Mix from King Arthur Flour

I have tried for years to make potato pancakes I actually like, lol. Mine always taste “too” whatever of the moment: too eggy, too floury, etc. and so forth. I’ve never been happy with any recipe at home I’ve tried, but always love them out in a restaurant. So, I was pretty excited to find this Potato Pancake Mix at King Arthur Flour!  Since I’ve yet to be disappointed in a mix of theirs, I was really excited for this one!

It’s super easy to prepare – you just add water. If you want to, they list you can add some chopped onion, chives or scallions. I didn’t do that, as my boys probably wouldn’t have liked them (I would have loved chives though!) so I just added about a 1/4 teaspoon of extra onion powder and some parsley for the pretty green. After you add the water, you let the “batter” rest about 20 minutes to thicken up (they also state you can add more water to thin it down more if you like, I just went with the original amount called for). To cook them, you heat some oil in a skillet and use about 3 tablespoons of batter to make a pancake. I think I used slightly more because I didn’t get the potential 18 out of it, I think I got 14. They cooked up easily, and browned nicely.

And I’d like to add here that my house smelled like the yummiest diner while I was making these! It even drew Harry’s attention away from his XBox playing! “Mom, what do I smell? Are those hashbrowns?” This was his first introduction to a potato pancake, so when I said “no, they’re potato pancakes”, I got the craziest look from him “potato PANCAKES??” Then he came in to see what I was talking about and at that moment started bugging me for one. No no no, they need their photo taken first! Silly boy.

So, anyway, once done and photographed, now was the deciding moment – we get to taste them. I made Harry go first, lol!! I have no idea why, but I did. And when I got the thumbs up from him, I knew we had a keeper, lol. I then tried one and couldn’t have been happier! I didn’t even add the usual favorites of sour cream  & apple sauce to go with them – just ate them plain! They do remind me of potato pancakes I’ve had in restaurants, and that for me is huge, because that’s the taste I was looking for (or thereabouts) and I’ve found a way to have it at home. Of course I’ll keep trying to make them at home, it’s one of those things I’ve been determined to master, but in the mean time, this is a fantastic substitute!!

from Kris B.

Honey Oat Pancake Mix

I have to say this upfront: Given the choice of pancakes or waffles, I much prefer waffles.  With that said, however, I am also willing to try almost anything that uses oats or oat flour.  So, I was onboard with these honey oat pancakes.  I even resisted the urge to follow the alternative on the mix box to make waffles instead of pancakes.  And because I am fairly sure that I was an adult before I knew that pancakes could be made from scratch and didn’t come just from that big yellow box, I’m still OK with pancakes from a mix, though the purist in me likes most other baked goods from scratch.

The Honey Oat Pancake Mix requires that you add eggs, butter or oil, and milk to the mix.  Stir it all together until thoroughly mixed and then your are ready to go.  They are cooked on a lightly greased skillet like you would any other pancakes.  The instructions on the box suggest that you use 1/4 cup of batter per pancake.  I used a 1/3 cup measure.  This made ten 5-6′ pancakes.

When I was mixing the batter, it smelled very “grainy” and not in a good way, if that makes sense.  I don’t know how to explain it other than that.  I tasted a bit of the uncooked batter.  It was not sweet at all, which is unlike most pancake recipes.  I figured that would not be a problem because I knew I would add fruit or syrup, which would sweeten them up.

As the pancakes cooked, they puffed up into nice thick cakes.  That made me think they would be light and fluffy.  Wrong!  They were super dense, not at all like the familiar “yellow-box” pancakes from a mix.  I soldiered on, layering them with bananas and pecans and drizzling a little maple syrup over the top, hoping that my lack of satisfaction with them thus far was the result of my admitted bias toward waffles.

I really wanted to like this mix.  I have to be honest here and say that I really didn’t like it, even topped in my absolute favorite way.  If bananas, pecans, and maple syrup can’t make a pancake taste good, nothing can!  I should say here that I did use almond milk instead of regular milk in the recipe; that could have made a difference in the texture, although I use that substitution all the time and have not noticed any major issues in the finished product.

I feel bad when I can’t give something a positive review, but as Tracey said when I shared my honey oat pancake woes with her, “Not everything is going to be a winner.  There has got to be failures in there somewhere.”

*****

UPDATE – When I went to grab the link for this mix from the King Arthur website for, I discovered that they no longer offer it.  Maybe I wasn’t the only one who discovered that this was not their best mix.  🙂

I guess we’ll all be trying the potato pancakes mix!

If nothing else, I highyly recommend the pancakes of your choice topped with bananas, pecans, and maple syrup!

 

Friday Favorites – What’s For Lunch?

from Kris B

As I wrote in last Friday’s post, I have been packing lunches to take to school for a long time!  Even when it was an option, I rarely ate a cafeteria lunch at school.  The exception to that is when I lived in Hawaii.  School lunch was a quarter back then and included all the pineapple and papaya I could eat.  I only lived in Hawaii for eighteen months so I didn’t get tired of the pineapple and papaya.  I imagine after twelve years of such a lunch, one might never eat pineapple and papaya again!

Mealtime at my house growing up was not fancy, extravagant, or adventurous.  Dinner was always meat, potatoes or rice, a green vegetable, and some kind of bread.  The rare treat was when we had breakfast food for dinner.  And, we rarely went out for a meal.  Admittedly, this was not just my family; it was the norm in the sixties and seventies, at least among the families I knew.

Lunch, whether at home or packed for school, was equally as predictable – a sandwich, chips, an apple, cookies, and milk.  My dad loved bologna so that was the go-to lunch meat at my house.  Sometimes I got ham, which was my preference. Oscar Mayer; it came in the yellow package and the meat was square.  That’s why I liked it.  It fit better on the bread than did the round slices of bologna.  Either meat was accompanied by both mayo and mustard, both on both sides of the store-bought wheat bread.

My chips of choice were Fritos.  I remember when Frito-Lay started selling them in the “lunch-sized” bags.  I believe there were six bags in a package and you got a free Frito Bandito eraser pencil topper.  I collected them in all the different colors.  The Frito Bandito was the product mascot from 1965-1971.  I think he then was deemed “politically incorrect”  in 1971 and thus he disappeared.  Those pencil toppers might be valuable collector’s items now. 🙂

My mom always bought red delicious apples.  It was always a whole apple in my lunch.    I’m not sure the idea of cutting and coring an apple before putting in my lunch ever even crossed my mom’s mind!

Cookies were either Oreos, Chips Ahoy, or Fig Newtons.

I always bought milk at school.  For most of my time in school, a carton was less than ten cents.  There were no soda machines at school.  Our drink choices were milk, water, or nothing.  That was it.  And no one complained about it.

So what’s in my lunch bag now?  The contents of my daily lunches have changed, but they exemplify the same level of simplicity and predictability as they did when I was a kid.  I do still have an apple every day.  The only difference is that now I use the apple slicer and have eight uniform pieces.  And, no more red delicious apples!  I am a fan of honeycrisp apples.  My bag of Fritos has been replaced by a bag of baby carrots.  Every now and then, I will make a PB&J sandwich, but most of the time, my “main course” is either celery and peanut butter or a Luna bar.  The biggest change in my lunchbox over all these years is no more cookies.  Some days that is a bigger disappointment than others.  On the days that I miss those Oreos most, I make a trip to the faculty lounge with the hope that someone has left some goodies to share.  I’d say the odds of that are about 50/50.

The same things for lunch day in and day out may seem boring to some.  For me, it’s one less thing to worry about.  I don’t have think about what to buy for lunches when I grocery shop or what to pack in the morning.  I can accomplish both tasks on auto-pilot.  And the truth is, the way my schedule is, I eat breakfast at 6:15 and lunch at 1:30.  By that time I get to lunchtime, I am usually so hungry that I am happy for whatever has made its way into my lunch bag!

Thinking about my history of school lunches has made me realize just how much a creature of habit that I am.  I also realize that keeping things simple is what comforts me and keeps my stress level minimal.

I wonder what lunches will be like if I ever decide to retire!  I suspect I’ll still eat the same way.  The one big plus may be that my Luna bar, carrots, and apple will be accompanied by freshly made coffee instead of a travel cup of cold-ish coffee that has been siting on my desk since 7am. 🙂

from Tracey G.

When I was in school, I think it was pretty equal as to whether I bought lunch or brought lunch. I can remember, back then, the newspaper would print the weekly menu, you paid x amount of dollars for your weekly lunch card that I think got punched out, so you could get school lunch until you had no more punches left, then repeat the process. I’m sure I did that until junior high, where you paid cash as you went so you could order off the “a la carte” menu. It always depended on what I liked – if it was something good that day, I ate a school lunch, and if not – home lunch it was!  So, with that, my favorites would be:

Home Lunch Category: Hmmm, this is tough, I never liked PB&J until I got older, like my 30’s (but I mostly love peanut butter sandwiches, no J, lol), so that wasn’t a lunch option for me. I think my favorite was a thermos of Campbell’s Chicken Noodle Soup (or their Chicken and Stars soup) and some chips/crackers! Since there weren’t cool juice boxes back then, and my thermos was in use, I was forced to get milk – BLECK! I do not like to drink milk. I will drink it with chocolate or strawberry syrup, that’s it. The end. So, I’m sure the milk I got at lunch went mostly untouched! But that was elementary for the most part, once I hit junior high and high school it was rare, with either the lunch line of choices or the short, sandwiches-only line – that I’d bring lunch from home lunch at all.

School Lunch Category: I can recall a LOT of things I didn’t like that they’d have for “hot lunch”. There even a few times of having my mom come to eat lunch with me the day something yucky would be served so I could prove, that yes, the hot dogs were really GREY! So, what I can remember is that one of my favorites, that stayed a favorite throughout my school career, was the ever-popular square pepperoni pizza! And nope, still didn’t dig milk, I was so happy when I got to high school and could have a fruit punch or something other than milk!!

So, for me, those are my two faves – that I can recall at the moment anyway, lol. I’m sure I’ll think of loads more AFTER this gets posted!

What was your favorite lunches in school – either home or school-provided? How about now?? Leave us a comment and let us know!

 

Tuesday In Texas – Think It, Write It, Do It

from Kris B.

Deep down, we all know that discipline and structure create a sense of security.  As parents, we spend much of our time creating that sense of security for our children…perhaps moreso than most kids believe is necessary.  When we become adults, structure is often dictated by our “adult” responsibilities.  when we are “off the clock,” we want freedom – no have-to’s, no must-do’s, no structure, no discipline! 

I find myself asking if this free-form approach to time is really what I want and need.

Back in May as my spring semester was coming to an end, I had mental lists of things that I was going to accomplish over the summer.  Cleaning out drawers and closets, printing and hanging photos, some redecorating, knitting, writing, lots of things.  After all, my days were unencumbered by work responsibilities.  Many of the outside activities that I participate in during the academic year were also on summer hiatus.  My time was MY time.  I was in control.  And what happened?  I failed to do the majority of the things I had intended.  August and the start of the new school year rolled around and on my list there were more things in the undone column than the accomplished one.  As I think about my summer in retrospect, I realize that I, like a child, need structure in my life.  Apparently over the summer when I was in control, when my time was MY time, I was not mature enough to create for myself that structure that I so desperately need.

It’s already week four of the semester, a quarter of the way through the fall term.  School is in full swing as are all those activities that were not happening over the summer.  Work, meetings, deadlines, and rehearsals fill my schedule.  And yet, I have crossed more things off of that summer to-do list in these past four weeks than I did during my entire three months away from it all.  How is that even possible?

It all boils down to the fact that I need structure, and maybe not just structure, but rigid structure.  Apparently I am one of those people who the more they have to do, the more they get done.  When my schedule is filled with “must-dos,” I tend to literally also schedule in the should dos and the want-to-dos.  Writing something down in my planner guarantees that it will get done.  When I can see my life as a big picture, I know where I can squeeze in a load of laundry, or knit for a few minutes while dinner cooks, or read before I’m so tired that I can only make it through one paragraph.  I also schedule in “down time,” time with no technology, with no specific task except to have no specific task.  Yes, I have to write that down in my daily schedule.  Here’s to my sad reality.

Anyone who looks at my planner would probably run as fast as that could in the opposite direction because it makes me look like an absolute control freak.  I’m really not.  What I am is someone who does not function well without order and discipline.  And, I don’t multitask.  Therefore, to keep myself from becoming overwhelmed and having to multitask, I have to plan well.

Yes, sometimes things don’t go as planned.  Since I am really not a control freak, most of the time I am flexible and can easily readjust to spontaneity…after a quick consultation with my planner. 🙂  I do have a weekly menu planned, but if you call and want to go out for dinner, I’ll almost always put the plans on hold and join you.  I simply need a plan even if all it does is serve as a point of departure.  And, I am willing to depart!

Part of my daily discipline,one about which I am rigid about, is writing morning pages, a practice encouraged by Julia Cameron in her book, The Artist’s Way.  It involvers free writing, a brain dump, first thing every morning for thirty minutes.  I have done this for ten years or more.  It really does set the tone for me day as well as help thoughts bubble up to the surface.  The words that end up on the paper are not always pretty, but they are always necessary. 

A few years ago, I added writing a daily haiku to this morning routine, These daily haiku are often a distillation of these three pages down to seventeen syllables.  Here is proof positive of my absolute need for structure and discipline in my life.  The haiku form has both!

In case you are wondering how I ended up writing on this topic today, here is a haiku that was born out of a day of morning pages last week.

*****

Steadfast discipline.

Living with true intention

Amidst the chaos.

                                            KEB 9/10/18

*****

These thoughts have been whirling around in my head for a week.

For me, it comes down to this:

Time is our most valuable asset, bar none.  We all use it differently.  We all need to use it differently.  I encourage you to look at how you spend your time each day.  Are you doing the things that you need and want to do?  If not, what can you do to remedy that imbalance?  A wise person once said to me, “I don’t want to hear you say, ‘I don’t have time for____.’  That’s not true!  The truth is that you don’t make the time.”  

That statement was truth then and has stuck with me for many years.  Think about what for you is worth taking time.  Write it into your daily schedule.  Do it!

Mix It Up Monday – Left To Our Own Devices…

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Moravian Fruit Coffeecake

It was down to the wire for me this week in deciding on a recipe to make! Usually this would be decided for us, via KAF’s Bakealong, but as nothing new has come out this month, we are figuring they must be done with it. That left me a last-minute-scramble as I hadn’t had anything decided upon, nor even thought of…

So, we decided to grab our Sift magazines and see what we could come up with. I ended up having to go back to the Spring issue, and found this fantastic recipe for the Moravian Fruit Coffeecake. It read as being easy enough, but that’s never stopped me from complicating a recipe, lol. And it delivered in the easy-to-make category! It’s something I can say I’ll make again a lot!

But, as I was getting prepped to list out things etc, I noticed that the website version differs slightly from the print-version in the Sift Magazine. I followed the magazine version, and thought I was being so clever adding in some of my Easy-Roll Dough Improver, well, it’s listed in the ingredients in the web-version – but not the print. There’s also a difference in shaping method, the print-version states to pat the dough into a 10-inch square with a lip on the edges, and the web-version states to roll/pat the dough into a 12×8-inch rectangle (with the lip etc). I went with the 12×8 rectangle in this instance.

Here are the ingredients, first is the web-version, then the Sift Magazine version…

Web Version Ingredients List:

DOUGH

FILLING

TOPPING

  • brown sugar
  • pumpkin pie spice, or ground cinnamon plus ground nutmeg and ground ginger
  • unsalted butter
  • heavy cream
  • Instant ClearJel

SIFT Magazine Ingredients List

DOUGH

FILLING

  • fresh berries, or coarsely chopped peaches, nectarines, apples, or pears
  • Instant ClearJel
  • granulated sugar

TOPPING

  • brown sugar
  •  ground cinnamon
  • ground ginger
  • ground nutmeg
  • Instant ClearJel
  • unsalted butter
  • heavy cream

As you can see there are a few differences, and again I went solely with the magazine version, (which also means I did NOT use pastry flour) in every way except the shaping form and size. And really, it is super easy, wow, I was impressed with the ease of making such a yummy treat! I don’t see why the  web-version wouldn’t be just as easy as well.

To make the coffeecake, you make the dough first, and it gets an hour or so to rise. Then, you pat it into your shape and create the lip on the edge, top with your berries. On top of the berries you evenly sprinkle the Instant ClearJel and sugar mixture. It now gets another rising. After the second rising, you then top with the brown sugar, Instant ClearJel, and spices combination. The next two things are a drizzle of melted butter, then the heavy cream gets drizzled over that – now it’s oven ready!

After baking, mine didn’t look as pretty as theirs, I did quarter my berries instead of leaving them whole, and for some reason my brown sugar didn’t “melt down” as much as it looks like theirs did, so it makes mine look burnt. But it’s really not – it’s just the brown sugar in the topping! But no matter how it looks, it sure tastes fantastic! Simple flavors that are perfect together. I am encouraged now to try other fruits, I’d love to do peaches and then a peaches & raspberry combination as well.

I have a feeling this could become a weekend staple as it’s just that easy-peasy to make! It’s a good thing it looked better photographed as served piece because before it was even photographed, I’d say at least half of it was gone!!!

Do give it a try, it may not always look pretty, but it sure is yummy!!!

from Kris B.


Three-Cheese Semolina Bread

We’ve all heard the saying, “Life is what happens while you are busy making plans.”  As Tracey said, that is exactly what happened to us with this week’s recipe choices.  Over the past eighteen months or so we have enjoyed adding the monthly King Arthur Flour Bakealong recipes to our monthly offerings.  The Bakealong weeks have been the only time that Tracey and I make the same recipe and share our different perspectives on that process.  These recipes also often challenged us to try making things outside of our comfort zone.  We kept hoping that a new recipe for September would appear, but that never happened.  So despite having planned recipes for five months in advance, we both found ourselves scrambling this week at the last minute.

We decided to try something out of the Fall 2018 Sift magazine.  As I thumbed through its pages, lots of things looked tempting, but I couldn’t make a decision.  Finally, about ten days ago, I sent Tracey a message saying that I was going to make Ginger Molasses Amber Ale Cookies (p. 84).  They sound good, don’t they?  When I finally sat down and read all of the recipe’s words, I discovered that it calls for golden raisins.  All of the sudden, it didn’t sound so good.  I like golden raisins, but something about them in this particular recipe didn’t sit well with me.  Since we try to make the recipes we share here as closely to their original form as we can, I figured I needed to move to plan B.

Plan B was Pecan Pie (p. 40).  Plan B came and went in a flash.  I thought about the calories/Weight Watchers points in a piece of pecan pie and realized this was not my best choice.  I am within ten pounds of my goal and I knew that eating pecan pie would slow down my race to the finish line so I decided against that option as well.  I have not completely abandoned this recipe, though.  I may try it at Thanksgiving when there are more people around to help eat it.  🙂

We were coming down to the wire.  I needed to make a commitment to something.  Because I had semolina flour leftover from the Breakfast Sandwich Pizza that I made and shared here a few weeks ago and because I like bread and cheese and because I was making meatloaf for dinner and because my husband likes leftover meatloaf sandwiches and this sounded like the perfect bread for that, I finally committed to making the Three-Cheese Semolina Bread (p. 73).  A slice of bread, even cheese bread,  has to have fewer calories than a piece of pecan pie!

Also in its favor, this is a super easy bread recipe.  Mix all of the ingredients.  Let it rise two hours.  Shape the bread.  Let it rise another hour.  Bake for 30-40 minutes.  Enjoy!

Ingredients as listed on the King Arthur Flour website:

  • Unbleached All-Purpose Flour
  • semolina flour
  • instant yeast
  •  salt
  • Pizza Dough Flavor, optional
  • garlic oil or olive oil
  • lukewarm water
  • freshly grated Parmesan cheese
  • Provolone cheese, smoked or plain, mild or sharp
  • coarsely crumbled Asiago cheese, mild or sharp

As was the case with Tracey’s recipe, there are slight variations between the website version and the printed version of this recipe.  The magazine version does not even suggest the optional Pizza Dough Flavor.  My first thought when I tasted the bread, made following the Sift magazine recipe, is that it needs some black pepper, something to give it a little kick.  The addition of the King Arthur Pizza Dough flavor may give it that little extra something.  I’m going to make that addition next time.

The other difference is in the shaping and baking instructions.  The magazine directs you to make one 14″ loaf or two smaller rounds and bake them on a baking sheet.   I made two small rounds.  The website version suggests baking the bread in a 14″ to 15″ stoneware baker.  I think this is a better option.  My loaves came out flatter than I like so I’m thinking that one bigger life would be better.

All that said, this bread, with its three cheeses, is really good.  Eaten warm, it needs no topping.  The pockets of cheese are enough.  It also was a perfect complement to our meatloaf! 🙂

Happy baking!

Friday Favorites: 3 Favorite Back-To-School Things!

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from Tracey G.

Well, another list that’s going to be really difficult to narrow down to three, after talking to Kris, I have a feeling we’ll have some overlap on these as well! There seems to be at least one or two universal favorites when you’re a kid (or even an adult, I still love office/school/stationery supplies!). So, before I over-think this, here are my narrowed-down-to-three choices:

Lunchbox – Yep, this would be one of my favorite things, probably along with all kids throughout the ages! I can remember a few of my super-faves, like my Speed Buggy lunchbox I think from 1st grade, and my Wonder Woman lunchbox in 5th grade. If I remember correctly, they were all metal until my 5th grade version. Or at least that’s the first one I remember being vinyl!

New Clothes – This I think was something that stuck with me all the way through high school, the annual trip for new clothes! Where I live, there were very few clothing places, so we’d do a little shopping up here (there was a favorite store in a neighboring town I just loved, called Three Sisters, was a wonderland of shopping for little girl! LOL) and then head downstate to the Detroit area to finish – time to hit the malls! Always a good time! Mom & Dad would hand me what felt like a pile of cash and turn me loose, lol. Funny, but the older I’ve gotten, the more I really dislike clothes shopping….

New Crayons – Yep, nothing better than a new box of crayons. Just don’t touch mine. Get your own box.

I really could go on and on, there are lots of other favorite things, and if I really wanted to I could get very detailed, lol. But I reached back to childhood and grabbed the first 3 feel-good-back-to-school items that jumped out at me!

 

from Kris B.

As I mentioned in a previous post, “back to school” as either a student or a teacher  has been part of my life for fifty-two years.  When Tracey and I started talking about this post, we realized that there are many perspectives from which we could write – from that as a student, as a teacher, and as a parent getting our own children ready to go back to school.  

I have always liked the process of preparing for the start of a new school year, both as a student and as a parent. Getting my girls ready to start school was a little different from it was for me.  Through middle school, they wore uniforms to school so there was no serious back to school clothes shopping.  The older kid got new uniforms and the younger one got hand-me-downs from her sister.  Well, she did get new athletic uniforms because used gym clothes are just yucky!  Then there was the shopping for supplies – one of my girls was obsessive about everything matching.  If she had a blue folder for math, she also had to a blue binder, a blue book cover, and a blue pencil.  Repeat this process with a new color for every subject.  I remember the days of getting down to the last needed item and it being out of stock in the necessary color.  Back to square zero.  Supply shopping became a scavenger hunt of sorts.  It was fun for the first few subjects, but could get crazy making!  Fortunately, my older daughter could have cared less about school supplies – one notebook for notes from all of her classes and one pen, preferably black, and she was good to go.  Woe to the teacher who wanted her to keep a single neat notebook for that class.  Yeah, this is the child who made 100’s on all of her work in high school chemistry, but a got a B in the course the first grading period because of “unorganized course materials.”  

As I thought about my own back to school favorites, I realized that not much has changed for me in terms of what I like best between when I was a kindergartener and now that I am a professor.  I still look forward to the same new things every year.  

Here is my list of Three Favorite Back to School Things:

A New Lunchbox – It probably surprises no one that even my favorite thing about school revolves around food. LOL!  I think my lunchbox love is coded in my DNA.  When I started kindergarten, now 52 years ago, I still remember being incredibly disappointed because I could not carry my lunch to school; therefore, I didn’t need a lunchbox.  For some reason, the school had a policy that if you were a “walker,” you could either walk home for lunch or eat a hot lunch in the school cafeteria.  Carrying your lunch to school was not an option.  To this day, I don’t understand why this was.  I’m also not sure why I was so disappointed by this; it’s not like I had ever taken my lunch to school and was losing a familiar routine.  I was four and had never even gone to pre-school!  It was, however, traumatic in a four-year old sense of traumatic.

In fact, my first playground crush grew out of lunchbox love.  My friend, David, would let me carry his lunchbox in the hall since I didn’t have one of my own.  His lunchbox was metal, red plaid, and had a silver latch – a true lunch box.  Nothing says love like this!

I finally got my own lunchbox in second grade, still metal  with a silver latch, but mine had the  Peanuts characters on it.  And, it came with a thermos!   The ones that were held in place by a metal arm in your lunchbox?  The breakable ones?  The ones that if you accidentally dropped your lunchbox you had milk with glass shards?  Do you remember the old thermoses? Those were good times!

Somewhere in junior high, I decided that lunch boxes were uncool and switched to the much cooler brown paper lunch bag.  That was cool until I didn’t dry my apple completely when packing my lunch and it got the bag wet causing the bottom to fall out resulting in my lunch being like Hansel and Gretel’s trail of crumbs through the junior high hall.  That definitely was not cool!  Lesson learned.  I went back to a more substantial lunchbox, though one with no characters and no breakable thermos!

To this day, I still pack my lunch every morning before school and I did for my girls as well.  There is something about that little bit of home in the middle of the school day.  And, I still buy a new lunch box at the beginning of every school year.  My younger daughter, the one with the color-coded school supplies, inherited my love of lunch boxes.  She is now gainfully employed as a predictive analyst and still packs her lunch in a lunchbox to take to the office.  Finding the “perfect” one is a life-long quest for the two of us.  We often buy lunch boxes for each other and then discuss their pros and cons.  Mother-daughter bonding at its best!  When we find THE ONE, we’ll be sure to share our discovery with you!

New Shoes – When I was a kid, new shoes were a big deal!  At any given time, I only had two pairs of shoes – school shoes and play shoes, and I knew never to get them mixed up!  I got new shoes twice a year.  That was it.  When I was in elementary school, my school shoes were leather lace-up Buster Brown oxfords.  The only thing that changed from year to year was the color – one year brown, one year mahogany, and the best year was the blue ones!  They had to be polished regularly.  That’s why I couldn’t wear them out to play after school.  If I scuffed the toes, they did not last long enough.

Play shoes were canvas Keds.  I never really liked them, but when I was a kid, what I liked and what my mom was willing to buy were not always in agreement.  In fact, I was guilty of going to play on the swings and dragging my toes in the dirt with the hope of wearing holes in my toes so that I could get a new pair of shoes, preferably not like the ones I had.  Sadly, this never worked.  I wore beat up shoes until it was time to get a new pair and when I did get, it was another pair of Kids.  I was lucky if I got to choose between white and navy blue.

In high school, I got a coveted pair of orange Converse All-Stars.  From that point on, there was no turning back.  Once I realized that shoes can make or break how I feel about myself, my choice about what I wear on my feet became a serious one!

I’m still a fan a Converse and I could probably get away with wearing them to school even now, but I don’t.  Well, I have, but I don’t regularly.  (The good thing about teaching in the School of the Arts is that creativity and individuality are appreciated, even in faculty dress. :-))  At this stage in my life, comfort is my primary consideration since my teaching days are six hours straight of standing.  Though it is difficult to find just the right shoes, especially since free-standing shoe stores are almost non-existent, I do enjoy the search.  These days, I have WAY more than one pair of school shoes and one pair of play shoes.  And, the rebel in me does switch them around!  Athletic shoes to school and leather shoes on the playground…why not?!  Adulting needs to have some privileges!

Pens – I like to write.  And I prefer to write by hand rather than typing on the computer.  I like to handwrite because I like the feel of pen gliding across paper…but only when I have the right pen.  When I was in school, I always wrote with the traditional looking Bic pen – the clear one with the blue cap that had the pointy piece that was intended as a pocket clip.  Now I prefer bold tip roller ball and gel pens…black or blue for writing and purple for grading.  I have never graded in red because that can have the potential to look like a blood bath on student papers.  In my head, purple seems a little less violent.  

I do have my favorite brands of each – Pentel Energel 1.0 in purple.  And, Tul .07 Rollerball pens  for general writing.  Nothing fancy!

What I realize is that it really is the simple things in life that lead to a happy school year – a homemade lunch in a new lunch box, comfy shoes, and a pen full of ink.

Midweek In Michigan – Back to School Routine

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from Tracey G.

I can’t believe how fast Summer Vacation seemed to go – we got out rather late, mid-June, and this year was the first year we went back before Labor Day. It certainly seemed to help the summer feel extra short. Which is kind of a bummer where I live, because June is usually still kind of Spring-like weather here, it’s not warmed up yet very much. Our summers start late, but stay nice usually through September. I  can remember when I was in school, getting all those new Fall school clothes, only to go back in 80 degree temperatures! It was annoying, I wanted to wear my new sweaters!

But no matter when you start, it’s still a groove to get back into. Even though we’ve been back since August 28th, I still feel like I’m forgetting something every morning, even though so far – transition has been really smooth! Our mornings have run without any issues, which really makes me happy since I am not much of a morning person. I’m the girl who sets out EVERYTHING the night before that I can. I get out Harry’s cereal bowl, spoon and milk glass, you name it – if it can be set up, I set it up. That really makes a difference in my world as to how the mornings go!

I also drive Harry in every morning, since he’d have at least a 45 minute bus ride to school. That’s a little extra sleep for him, so it’s worth it to me. (But he does ride the bus home!) So, since I am the “bus driver” we have  pretty well set up schedule, and I have alarms set on my Fitbit so I know where I am at, time-wise, and what we should be doing at that point. That has been a huge help to me to have signals like that to keep us right on track, and it works beautifully. I will take the help wherever I can get it – as I said before, I’m not my sharpest in the morning, lol, so all the reminders and helpers I can get are essential for me. It’s what happens when you force a night owl to be a morning person!

Now, I wish I could find my afternoon groove though, it all seems to go downhill when it’s time to get him from the bus stop – it’s usually 4:20 or so when we get home, and then the race is on to get dinner made (or lately it seems I need figure out dinner first, I haven’t gotten back into my meal planning quite yet!), eaten, cleaned up etc and in the middle of all that, get Harry’s out-loud reading done, any homework he may have and then bathed and ready for bed. I can honestly say time flies from the pickup point to the bedtime point, lol. That stage of this seems to be lagging in finding it’s groove, but it’ll get there. Probably just in time for school to get out and Summer Vacation to start!

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