Author: almost_rosey

My First Quilt

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I am not a crafty or creative person. I never have been.  I also never learned how to sew or do anything of that nature.  Lady skills I call them.  I always wanted to learn mainly because of my grandmother. My Grandma Nellie has been quilting her whole life.  She has a room stacked full of quilts. They used to be stacked almost to the ceiling.

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gr quilt

Over the years as family members took them home from visits, they started to dwindle down as she did not quilt anymore due to old age.  Her quilts are amazing (I’m slightly biased to be sure), and I wanted to learn that skill. I live in Minnesota after all. One needs many quilts in the winter or anytime if you are a cat.

cat quilt

A few years ago, I bought a quilt kit. And this past Saturday, I finally finished it. Why the delay? Well, there is quite some back story that won’t be gone into but the point is I finished it. I cut the fabric, pinned it, sewed it, and put a back on it.

My first quilt. Sure, it was a kit. I just had to cut the fabric, assemble, and sew. There isn’t even any batting, but you have to start somewhere. I don’t think I’ll ever be as good as my grandma, but I can try. This is only the beginning.

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Comfort Food

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I have been absent from writing & baking for a bit. It isn’t because I want to be but rather because I have no Internet where I am staying. I do have my phone so hopefully this goes through. For those of you who are interested I have landed my dream job in a dream location. This has caused me to temporarily live with someone until I can get a place of my own. Thus, I was only able to bring up a small amount of items to get by and all my baking equipment and supplies stayed down south.

The person with whom I am staying has gone deer hunting as I imagine most people up here have done. After all, Deer Monday or Deer Day (the Monday following deer opener) is a school holiday. This weekend I am all alone. My guy is also off hunting so he did not come up to visit. The weather is also quite crisp and there was a slight snowfall yesterday & today. To warm myself up and be comforted by one of my favorite foods, I decided to make a pot pie with what I had on hand.

Directions: Preheat oven to 375F. Chop 1 onion and 2 stalks of celery. Add to sauté pan with 2tsp olive oil. Cook over medium heat for 5min. Meanwhile, peel and chop 3 large carrots. Add carrots to pan, cover, turn heat down to low.

Bring a pot of water to boil & add 2-3 potatoes depending on the size. Boil for 30min or until cooked through. Remember to move your pan veggies around every so often. Cube or shred 8oz of cooked chicken. Once the potatoes are done, drain the water. Add milk and yogurt & mash until desired consistency.

Add a concentrated chicken stock and 1/2C water to the veggies with pepper to taste. Add the chicken & transfer to a baking dish. Top with mashed potatoes and bake for 30-40 minutes. Serves two or one person twice.

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Wild Duck Stew

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It is rare that I cook the protein or meat for meals. I have always been the vegetable or side dish girl. Sure I can cook chicken breasts, roast a whole chicken, make meatloaf, hamburgers, etc, but I never cook anything of substance. I make casseroles & I use my slow cooker a lot. I live in the mid-west, I have a long commute, enough said. Needless to say, I have also never cooked wild game. Yes I grew up in the mid-west, but until recently I never was exposed to it. As fate would have it, I ended up with a hunter.

He brought home some wild duck and I decided that I would try to cook it. I love duck, but I have never had wild duck. My hunter does not even like it very much. He says it is too gamey and bloody, which is what many people say. I decided that I would look to various recipes for wild duck and thought of a blog I follow (Food for Hunters) as surely they would have some recipes for this wild game. They had a few recipes and I decided to adapt one of them to my own needs.

Wild Duck Stew (Adapted from: Apricot Wild Duck with Swiss Chard & Goat Cheese Polenta )

  • 2 to 3 wild duck breasts (depending on the size of the duck), skinned & cubed
  • salt and pepper
  • 1/2 C of all-purpose flour
  • 1-2 tbsp olive oil
  • 2 carrots, peeled and chopped
  • 1/4 C whiskey (or water)
  • 1 chipotle pepper in adobo sauce, minced
  • 1 C red wine (make sure it is drinkable so you can it enjoy with dinner)
  • 3 C vegetable stock
  • 1/3 C good honey
  • 2 tsp dried thyme
  • 2 sweet potatoes

Heat a large dutch oven over medium-high heat. Add the olive oil. Salt and pepper the wild duck and coat in flour. Shake off excess flour and cook in the dutch oven until browned on all sides. Remove duck and set aside.

Reduce heat down to medium and add the carrots. Cook until slightly tender, about 5-10 minutes. Turn off the heat and allow to cool slightly. Add the whiskey, or water, and turn heat back on. Allow liquid to evaporate with slight stirring.

Add the duck back to the pan, the adobo pepper, the wine, the vegetable stock and slightly stir. Add the honey while stirring so it does not settle to the bottom of the pan. Add the dried thyme and additional pepper to taste. Allow the mixture to come to a boil for 3-5 minutes.

Place cover on and put into a preheated 350F oven and bake for 2.5 hours or until tender. Remove from oven and place on stovetop. Remove cover and reduce liquid to desired consistency (about 10-15minutes).

Approximately 45 minutes before stew is finished, start to boil water for the sweet potatoes. Boil potatoes for 30 minutes. Remove skin and mash. Serve duck stew over potatoes and enjoy wild duck.

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Random Cookie Recipe

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I have never been good at throwing stuff together for baking. I have always followed recipes exactly and then played around with them to perfect them, but I never make up my own recipes. I have always been jealous of those that can do this. I started baking after school in elementary school using my mother’s recipe box so perhaps I feel a sort of nostalgia for following recipes to the letter. Perhaps it is the chemist in me seeking perfection and knowing that many baked goods require precise measurements and timings. Whatever the reason, I do wish to surpass it at times. So this last Sunday I decided to go for it.

Since I have been making cookies of late, I decided to make a “junk in the trunk” or “monster” or “garbage” type cookie (choose your naming preference). I looked in my pantry of goodies and started grabbing. I know enough of the science behind baking (there is my nerdiness coming out) to know what proportions need to be used and how long and at what temperature items need to be baked at.

I ended up with something spectacular. It is sweet and salty, but mainly sweet because that is what I want in my cookies. It also has a great cookie flavor, if that makes any sense, in addition to all the junk that it is in. So although I do not know how much I will be inventing in the future, I consider this a solid start.

Random Cookie Recipe

1 3/4 C all-purpose flour

3/4 tsp baking soda

1/2 C (1 stick) unsalted butter, room temperature

1/2 C packed brown sugar

1/2 C granulated sugar

3/4 tsp salt

1 egg

1 tsp vanilla

2/3 C chocolate chips (or bittersweet chocolate chopped, if you have it)

1/3 C white chocolate chips

1/3 C chocolate candy (I used cadbury mini eggs)

1/3 C roasted, salted peanuts

1/3 C coconut

1/3 C dried cranberries

In a large bowl beat the butter until smooth. Add both sugars and the salt and beat until combined, scraping down the sides of the bowl as needed.

Add the egg and vanilla and beat until just combined. Add the flour and the baking soda and beat until just combined, scraping the bowl as needed.

Add everything else and stir until combined. You may have to use your hands in a meatloaf style fashion of mixing to get it all incorporated. There is a lot going on with this cookie, do not panic.

Shape the dough into 3tbsp balls and place them on a baking sheet lined with parchment paper about 2in apart. Cover with plastic and chill for 1hr (no more than 24 hours).

Remove the plastic and place in the middle of the oven preheated to 350F. Use your hand or a cup and flatten each cookie slightly (to be approximately 1cm high).

Bake the cookies for about 12 minutes or until light golden brown*. Transfer immediately to wire racks and let cool (at least slightly) before consuming.

*Please note that these cookies set rapidly. They will be a light golden brown but may still be soft to the touch when removing from the oven. Upon transfer to the wire racks you will see them set almost instantly.

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Football Sunday or rather Baking Sunday

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If you know me at all than you know I am not fond of sports. I find them boring. I do like hockey, but not for such a long season. I only like it in small quantities. I also like going to baseball games but that really only consists of one game a year. The game I cannot stand though, which America loves, is football. This game drives me crazy. It is so dreadfully boring that I want to tear my hair out. I have never liked it as a child and nothing has changed as I got older. Most people like this game and that includes my other half.

He likes Football Sunday. I tried to watch a game once but ended up being super annoying by talking throughout it and complaining the whole time. It was at this point that I decided that I would use Football Sunday to make food or bake or whatever I felt like doing project wise. It is a win-win situation now for the both of us.

Last Sunday was the first time that I got a chance to get my bake on. I was in the kitchen for about 5 hours. It was amazing. I made two different kinds of Oatmeal Raisin Cookies (which I just previously posted in my Battles of Baked Goods). I also made Pumpkin Cream Cheese Muffins and some cute halloween treats.

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So even though I cannot stand football, it does give me some time to spend in the kitchen doing the things that I love. Baking. Relaxing. Thinking. Being in the kitchen for me is sometimes like going to a Zen place. I cannot quite explain it.

Oatmeal Raisin Cookies

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I often ask people what their favorite___________ is. This time I asked people at work about cookies. One person said Oatmeal Raisin to which I gave a slight look of horror. “Not oatmeal chocolate chip?” I asked. Nope. She wanted oatmeal raisin. Other people said different types of cookies but as I had an abundance of oats I decided to try two different oatmeal raisin cookie recipes.

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The recipes couldn’t be any more different from eachother but in terms of a winner, I am at a loss. At first I thought it was the one with the coconut (left cookie). Then I thought it was the other cookie. They both have different qualities to them which make them appealing in different ways. The one with the coconut is much hardier and has a nice texture. It is sweet and a has a slight spice to it. The other cookie has much more spice and a bit more sweetness to give it a very well-rounded flavor. After asking numerous people, it is a tie. When the person who loves these cookies was asked, she picked the coconut one. Take your pick.

…from Martha                                                   …from Better Homes and Gardens

Oven: 325F                                                      Oven: 375F

1 1/2 C all-purpose flour                                  1 3/4 C all-purpose flour

1 tsp ground cinnamon                                    1/2 tsp ground cinnamon & 1/4 tsp cloves

1 tsp baking soda                                             1 tsp baking powder & 1/4 tsp baking soda

1 tsp salt

1 C sweetened, shredded coconut

1/3 C pure maple syrup*

1 C butter, softened                                           3/4 C butter, softened

1 C packed brown sugar                                   1 C packed brown sugar, 1/2 granulated sugar

1 egg                                                                  2 eggs

2 tsp vanilla                                                        1 tsp vanilla

3 C old-fashioned rolled oats                             2 C rolled oats

1 C raisins                                                          1 C raisins

*Martha says to use a grade B syrup instead of a grade A, as it has a deeper flavor. I just used what I had in my pantry.

Either way, Enjoy these Oatmeal Raisin cookies (if you like raisins in your cookies that is, I have always preferred chocolate instead)

 

 

Pumpkin Bread Revisited

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After my last post on pumpkin bread I received a question from a dear friend asking if I wanted another recipe. Of course I said. She then proceeded to send me two recipes. If you don’t know, this friend is Emiglia. We met in France while studying abroad. We managed to become friends (and stay friends) even though we rarely see each other. More on that later perhaps. For now, more pumpkin bread.

She sent me a pumpkin bread recipe that called for dark chocolate chunks in it and one with a cream cheese topping. My other two breads that I had previously made were just classic, plain pumpkin breads. These are embellished, but by no means any more difficult to prepare. In fact, quite the opposite. These are much easier to prepare than my other recipes as you only need one bowl (well you do need a second bowl for the cream cheese topping, but only one for the bread itself) and you do not need a mixer of any sort. Emiglia is very good about keeping quickbreads quick and easy as the name implies.

When my other half came home and saw there was something in the oven, again I had the question, “What’s in the oven?” Again I responded, “Pumpkin bread.” The reply was, “Of course.” I just cannot seem to leave well enough alone. I think I would bake just about anything with pumpkin in it. Anyhow, I tried to explain that these were Emiglia’s recipes and I had to try them. I received an, “Uh Huh.”

Well, the verdict is in. They were both delicious. When it comes down to it, the chocolate chunk bread is the favorite of the two new recipes. It is so moist & filled with pumpkin flavor that is accented by dark chocolate. Need I say more? I urge you all to try them both (see recipes below).

 

Pumpkin & Chocolate Loaf: http://www.tomatokumato.com/pumpkin-and-chocolate-loaf/

Pumpkin Cream Cheese Quickbread: http://www.tomatokumato.com/pumpkin-cream-cheese-quickbread/

Pumpkin Bread

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What’s in the oven? Pumpkin bread.

What’s on the counter? Pumpkin bread.

I received a head nod of acceptance and a simple “ok” for a reply. I bake different recipes for the same item quite frequently in order to try and find the best version. This time it was pumpkin bread. It is September after all.

Once this time of year hits I go pumpkin crazy. I love pumpkin. You tell me it has pumpkin and immediatetly my ears perk up and my stomach gurgles. The only pumpkin item I do not like is pumpkin beer. I’ve tried many and have not liked any of them. Anyhow, I have been making a certain pumpkin bread for years. It is delicious, moist, flavorful, and I have never had any complaints. I happened to come across another pumpkin bread recipe that looked appealing, so I decided to try it out against my go-to bread.

The recipes are completely different from each other but both result in yummy pumpkin bread. I have had numerous people try them and I have an almost tied vote. Some people cannot choose and only two more people has chose my classic pumpkin bread over the newcomer. I honestly don’t know which I like better.

My classic recipe is slightly sweeter and is a bit fluffier. The new recipe is slightly more dense but the spices are a bit more fragrant. The new recipe definitely looks prettier shape wise for breads. All in all, I like them both. Since the person I bake for most often prefers my classic, that is what I will stick with.

IMG_0642 (Both Breads side by side. My classic on the left and the newcomer on the right)IMG_0648IMG_0649

(My classic on the left and the newcomer on the right)

In case you were wondering about recipes, they are as follows.

Pumpkin Bread

…Better Homes and Gardens:                                         …Martha Stewart:

3 cups sugar                                                                    1 cup sugar, 1 cup brown sugar

1 cup cooking oil                                                              1/4 cup vegetable oil

4 eggs                                                                               4 eggs

2/3 cup water                                                                   1 2/3 cup buttermilk

3 1/3 cups all-purpose flour                                             3 cups all-purpose flour

2 tsp baking soda                                                            2 tsp baking soda & 2 tsp baking powder

1.5 tsp salt (I just do 1)                                                    1/4 tsp salt

1 tsp cinnamon                                                                 2.5 tsp cinnamon

1 tsp nutmeg                                                                    1/2 tsp nutmeg

(I add a dash of clove & allspice)                                      1/4 tsp all spice

1 15 oz can pumpkin puree                                               2 cups canned pumpkin puree

For both recipes:

  • two loaves are made. Grease the loaf pans and set aside.
  • Preheat the oven to 350F.
  • Mix dry ingredients in a large bowl and set aside
  • In another large bowl beat sugar and oil and then add eggs

For the Better Homes & Gardens recipe:

At this point…

Alternately add the flour and water beating on low until just combined. When finished, beat in the pumpkin. Spoon into prepared pans. Bake for 55-65 minutes or until a wooden toothpick near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Allow to cool completely. Wrap and store overnight before slicing.

For the Martha Stewart recipe:

At this point:

Add the pumpkin and beat until combined. Alternately add the flour and buttermilk, (ending with the flour) beating on low until just combined. Spoon into prepared pans. Place pans on baking sheet. Bake for 55-60 minutes (rotating pans half-way through) or until a wooden toothpick near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Allow to cool completely.

 

Enjoy delicious pumpkin bread as a end result!

 

The 2013 MN State Fair

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One of my favorite things to do every year is go to the Minnesota State Fair. Some people never go, some go every few years, and some go multiple times a year. I feel like how many times you go to the MN State Fair says a lot about you as a person. I go once a year, every year.

The MN State Fair is a wonderful event. It is full of various types of people, attractions, and foods to eat. This is what draws me and countless others. Everybody goes for different reasons. Basically, I like to go and do the following: people watch, eat, drink, go into the agricultural building, and look at the animals. Those are my things that must get accomplished at the MN State Fair. If something else happens to squeeze itself in that mix I think of it as a bonus. Let’s start with the people watching.

There are so many people that go to this event. This year a bit over 1.7 million attended the fair from August 22-September 2, 2013 (a mear 12 days). You will see all types of people. Some people travel from the corners of the state just to go. It is always best to try and go on a weekday if possible to avoid the massive crowds.

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I also like to look at the animals. They have the same buildings every year, but for some reason I keep going back to them. There are judging contests and there is also a birthing center. I happened to see Andrew Zimmern in one of the barns this year. So cool. If you didn’t know, Minneapolis is sort of his adopted home town. I wonder what he ate at the fair…

The food and the drink is probably what most people go for and is definitely one of the main reasons I go to the fair. I always look up the new foods for the year and try to pick a few to sample. This year I tried a jalepeno and cheddar corn dog. I get a corn dog every year and thought this could be a new twist to an old classic. I was rather disappointed. It tasted almost the same as a regular corn dog unless you ate the raw sliced jalepenos with it. I also tried the deep-fried pumpkin pie. If you know me, then you know I love pumpkin so skipping this new food was not an option. I also ended up eating: Australian battered potatoes, cheese curds, pork shop on a stick, and sunflower ice cream.  Did I mention it is important to go in a group so you can split everything? That is key. A group of 2-4 is ideal and that way you only get a bite or two and you can try numerous foods. I drank a few craft beer flights as well.

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One of the last things I do is go into the agricultural building. I love looking at all of the plants, flowers, and vegetables on display. They also have the largest pumpkins! In additon, there is a honey/bee/baking area. This is where they keep the bees and have shows and tutorials. They also sell tons of honey, which you are able to sample prior to buying. This year I did not buy a local honey like I normally do. I bought a raw honey and it cost $28. Crazy, but why not?

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There are also baked goods and small crafts in this area and one of my goals in life is to end up not only having something being judged, but to win a ribbon. Maybe these posts will help me get there. Until then, I will continue loving the MN State Fair.

 

Rats are not Abhorrent

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When I was younger I went to this Chinese restaurant by my dance studio occasionally. They had place mats with the Chinese zodiac on them and this is where I discovered I was born in the year of the rat. Although at the time I would simply say, I am a rat. I always wanted a better animal. Who wanted to be a rat? They are abhorrent. Anyhow, there was a description to go along with each animal and part of mine said, “seldom makes lasting friendships.” Even when I was younger I knew that had a hint of truth. I did have a few close friends but eventually we would drift apart.

As I got older this continued. I would have a few select friends but we would always drift apart over the years. I had one close friend in NC from junior high through high school, but once I stopped going there our friendship slowly ceased. In MN, I had a few close friends but ended up drifting away from them because I was in a relationship.

In this relationship I had found my new best friend. I more or less left my friends and eventually gained his friends. However, this relationship also ended. And the friends I gained I lost. I lost all in real life. Some defriended me on social media as well, but some remained my friends via the internet although that meant nothing. Everyone moved on with their lives.

As I go on with life, I find it interesting that to some I am not supposed to move on. To these “friends” on social media, who are no longer my real friends, that feel the need to tell me something, just let it go. The choices I made had nothing to do with you. Yes, I understand whose side you took and why we are no longer friends, but the way my life turned out has nothing to do with you. It had to do solely with the people involved.

Do I think that I will never have a lasting  friendship or relationship since I am a rat? No. Are rats abhorrent? No. The Chinese zodiac just relates each year to an animal and certain attributes. Many of the rats attributes are quite ideal. I think life is what we make of it and we have to live it to the fullest. That being said there are consequences to all choices we make and one must be able to live with them and move on in life.

I will move on in life because that is what life is about. Making choices, moving on, living, & being as happy as one can be. Is my life perfect? Definitely not. But it is my life and I love where it is going. Things are looking more and more rosey all the time.