November 16

Is it just me or is this time change messing with everyone’s head just a little?

Do you find yourself falling asleep on the couch around 7:30, saying to yourself….”I’ll just rest my eyes during this commercial”, only to find yourself  waking up 45 minutes later and totally missing what you wanted to watch?

Do you find yourself looking at the time and saying “It’s only 6 o’clock!?!”

Do you find yourself waking up at 4am and not being able to fall back asleep because you were so tired the night before that you went to bed at 8:30?

Anyone?

Or is it just me?

November 15

A long time ago, (about 21 years) I began dating a guy named Kevin.   Every so often we would eat at his house, and it was there that I was introduced to potatoes and onions fried in bacon grease.

Internet, potatoes and onions fried in bacon grease is pure ambrosia.

His mother fed my inner, secret carboholic side that I didn’t even know existed, and I think I gained 10 pounds alone just from eating at her table.

When I saw today’s Thursday’s Saturday with the Barefoot Bloggers recipe for Herb Roasted Onions, that Kelly of Baking with the Boys picked, there was absolutely no way that I could roast onion without potato.

Onions and potatoes go together like chocolate and peanut butter.  It is a combo that shouldn’t be separated.

Ever.

Whilst these were in the oven, I asked Superman to grill us some burgers.

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Superman doesn’t use the grill often.

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I remember why.

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Herb-Roasted Onions (and potato)


Ingredients

  • 2 red onions
  • 1 yellow onion
  • 2 tablespoons freshly squeezed lemon juice~~I used bottled and I only used 1 tsp
  • 1 teaspoon Dijon mustard~~I used a bit less
  • 1 teaspoon minced garlic
  • 1/2 tablespoon minced fresh thyme leaves~~I used dried
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup good olive oil
  • 1/2 tablespoon minced fresh parsley leaves

Directions

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl. (along with 2 potatoes that were chopped into bite sized pieces)

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

This goes together so quickly, and it tastes wonderful.

Make it.    Your mouth will say thank you.

November 13

This morning, as I was laying in bed cursing the inventor of alarm clocks which go off at 4am waking all persons in your house and the surrounding neighborhood,  willing myself to go back to sleep,  my brain began to run in all directions at the same time.

So, I’m going to give you a small peek into the kind of crazy of a pink wearin’, chocolate eatin’, homeschool mom.

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‘Why does his alarm have to be so loud?’

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‘I have to go to the bathroom’

Sticking hand out of the cocoon I am in.

‘Whoa it’s cold out there’

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‘Is that the girl sniffling?’

‘Sounds like she is feeling worse’

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‘What do I make for the Missionary meeting today….muffins?   cookies?   both?   naaahhhhh to much work’

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‘I need to take some Zicam when I get up’

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‘I wonder if anyone has invented a heated toilet seat’

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‘Drat!  the girl needs some vitamin C and were out’

‘That’s ok, tomorrow is payday’

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‘Are my pink socks are clean’

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‘Make sure when you get up you look at the Barefoot Blogger recipe and have everything to make it for next Thursday’

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‘I’ll just make muffins’

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‘Today IS the first Thursday of the month…right?’

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‘Put onions, heavy cream, vitamin C on the grocery list’

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‘Yesterday was the 12……oh crap (sorry mom) BB is due today and I don’t have it’

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‘Onions, heavy cream, vitamin C…onions, heavy cream, vitamin C…onions, heavy cream, vitamin C’

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‘Crap!  Crap!  Crap! (so sorry ma) it’s due today’

‘Onions, heavy cream, vitamin C…onions, heavy cream, vitamin C…onions…heavy cream, vitamin C’

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So, I have no luscious BB recipe for you today.   What I do have are the ramblings of a brain that has been firing on all one cylinder for the last 2 months.

BB recipe and photos will be posted Saturday.   That is if I can find a hammer to smash Superman’s alarm clock before then.

‘Onions, heavy cream, vitamin C’

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November 12

I have heard from many of you, asking what kind of camera I have.

Ask, and you shall receive!

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I have a Nikon D40x.  Chefboy and Superman purchased this for me for Christmas last year.

Isn’t it beautiful?

Don’t I have great men?

Of course you must add a few scratches on the viewing screen, flour/dough/goop on the shutter key, and a bit of glop on the lens.

It adds character.  At least that is what I’m telling myself.

It came with a 18-135mm AF (auto-focus) lens, and that was my primary lens till a friend of mine sent me a gifty.

A 28-80mm AF lens.

Ever since my beloved precious camera has come home from the doctor, that has been my lens of choice.

I took these pictures of Superman with it.

Thanks Robin, I heart it.

I also have a 50mm lens and I use that for some close ups, but I don’t use it as often.

While my beloved camera was visiting the doctor (for 2 horridly long months) I found myself without a camera, and that just. wouldn’t. do. so I visited my local Stuffmart and got a super great deal on a Nikon CoolPix, in blue.

This little point and shoot camera is great, and it really rocks macro pictures.

This was taken with the CoolPix.

So was this one.

If you are wanting a great little point and shoot, grab one.   I hear the Cannon Powershot is a great one too.

I seriously doubt I will ever be without a camera again.

I heart my camera.

I’d love to know what kind of camera you have.

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November 11

Happy Veterans Day.

Thank you Veterans for all that you have done and are continuing to do to keep America safe and free.

Anyone who knows me well, or has been over to my house, knows that there is one household chore that I absolutely abhor.

And that would be dusting.

There is something about all that picking up picture frames or knick-knacks, wiping off the surface, then putting everything back again.

It is just so redundant.

Then, as soon as you are finished, dust begins to layer itself back on the surface.

Why do we even bother?

Today’s TWD recipe that Yolanda of The All-Purpose Girl picked out is Kugelhoph.

I read through the recipe, and it didn’t speak to me.

It didn’t reach out and say “make me…make me now”.

I dreaded making this, and put it off till the last minute.

Superman had to remind me to make it several times, finally pulled me into the kitchen on Sunday, and it went together quickly.

It took 2 hours to double in bulk.

After that,  you have to ‘punch’ down the dough by releasing it from the sides and slapping it against the bowl.

Every. half. an. hour. for. another. 2. hours.

It must rest in the fridge overnight, then it is baked the next day.

Monday, I didn’t want to finish it off.

I didn’t want to finish it off so badly, that I dusted.

I dusted my entire living room, Internet.

Not just with a wool duster either.   I got out the actual furniture polish and dust rag, because if I am anything, I’m a great procrastinator.

sigh….I couldn’t  put it off any longer.

I rolled it out, and filled it with a mixture of ½ c. sugar, 1 tbsp. cinnamon, and 1 tbsp. cocoa.

Rolled it up, put it in my tube pan, because I do not  have a Kugelhoph pan, and set it to raise.

For

another

4

hours,

or “until it almost reaches the top of the pan”.

After 4 hours, it had reached the middle of the pan.

I was so done at this point, that I put it in the oven only half raised.

It smelled heavenly.

Just heavenly!

Then when I tried to remove it, it stuck to the pan.

Fixed that, soaked it in butter, and doused it in sugar as per instructions.

Then because I had worked for hours and hours and hours on this thing, I wasn’t about to wait for it to cool.

Oh, Internet, it tastes just as heavenly as it smelled.  The texture is light, and it tasted like cinnamon bread.   I am going to make French Toast out of the leftovers.

It was almost worth the effort.

Almost.

I won’t be making this recipe again.   It tasted wonderful, but not so wonderful that it was worth 24 hours of babysitting the dough.

If you want to put the effort into making this fabulous cake/bread, then go for it.

Let me know how it turns out.

Maybe you’ll have a better time of it than I did.

Check out Yolanda’s blog for the recipe.

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November 10

Interestingly, yesterday as we pulled into the drive way coming home from church, Orange Porch was pulling off the shutters from the second story of his house.

How’s that for timing?

I wonder if they read my blog…

naaaaaaaaaahhhhhh!

I have had many people ask me how Chefboy is doing in school.

Is he liking it? (yep)

How are his grades? (I have no clue)

What I do know, is that I could never go to culinary school.

All this mess would drive me insane, and I would be walking around cleaning up for everyone, no cooking could be done, people would begin to hate me, and I would flunk out.

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