bread

I like a soft boiled egg on Friday; this is my feeling free day since I mostly retired a year ago. I actually have to schedule time to do nothing – a tip from Headspace https://www.headspace.com/, a very good site featuring guided relaxation and meditation on a myriad of subjects and situations. Also recommended by the Dutch, who seem to have perfected the art. The productivity addiction for me was unfortunate function of working for the man all these years. Have to get it done at work, then come home and do it some more.

My weekday routine has been to start the day with a protein shake; it’s an expeditious way to get the digestive system rolling and ensures that I will consume a certain amount of fruit each day. I wish I liked fruit more but since my taste buds are jenky due to them being radiated, eating fruit is a challenge. The sensation I get is like sucking on a lemon, no matter what fruit I try (except maybe a perfectly ripe peach or fig).

I usually have a cooked breakfast on Sunday consisting of leftover meal scraps, lots of veggies and greens formed into a frittata. Also, a serving of the ever popular avocado toast.

I love carbs so much. I made a gorgeous no-knead harvest bread for tonight’s Sunday dinner offerings. Also on the menu, a Southwest-style chopped salad with extra kale & spinach and vegetarian stuffed peppers.

I have been trying to use what’s in my pantries and both refrigerator/freezers; I don’t know if I lived through the Depression in a past life but I acknowledge the fact that I’m a food hoarder. Included in that issue are spices, herbs and kitchen tool. In my defense I use them all (except the food, I keep buying more).

My family joins us on Sunday so that clears out a certain amount of product but I also hoard recipes so I usually have to augment my stock. First world problems, eh?

This is my anxiety medication – lucky since none of the real stuff worked. Nothing tragic, just dark clouds all the time. I managed to go through the motions of life (work, keeping up the household & finances) but stopped socializing or wanting to do anything happy. There were a number of burdensome people and issues in my life at the time.

When I started this blog in 2017 I was trying to show myself that my life was good by writing about it. I think I described what precipitated my digitizing my life but it caused a spark. Also, I enjoy technology.

I had a cancer, which is in remission; I didn’t play into it but had a scare during the removal of it and lived to tell the tale. I unfortunately didn’t come away with a new zest for living, but decided I better act like it and start appreciating all my luck and some of the goodness in my life regardless of the bad bits.

I love my photographs and due to the aforementioned OCD tendencies, they were already organized and living in albums. Every day I see or hear about tragic catastrophes where people are still alive but have lost all their possessions. They always mention their pictures and photos. Most of my stuff I could live without but not my photo memories. I set about digitizing them all; I used a flatbed scanner for the albums, page by page titling and dating them. I scanned all the framed photos as well. This project took about three months as I chipped away at it a bit at a time. It actually was less tedious than I would have thought (since I didn’t have a personal deadline) and mostly fun looking at them all.

Next came the recipes, that was a labor of love. I had a ton in an old data binder (from family, friends, neighbors, potlucks etc.), a bunch of the little Pillsbury and Gooseberry Patch books, newspaper clippings and, of course numerous cookbooks with a zillion post-it notes stuck in them – cooked and liked, wanted to cook, bleah; time to thin the herd; I have no room for cookbooks nor could I find anything in them if I wanted to. I spent a fair amount of time editing and eliminating, then proceeded to copy the survivors into word documents. I was often able to find them online as so many came from Better Homes, Bon Appétit  and the many ‘Living’ mags i.e. Midwest, Southern and Sunset.

Unfortunately, each time I found one, another rabbit hole opened up lol! I did cross reference a lot of them e.g. chicken stew was filed under chicken and stew. They number almost 12,000, in 80 folders and sub-folders. They take up almost 4gb and are stored in Google Drive and redundantly on a thumb drive.

I love Google’s speedy and efficient search; put in the word ‘celery’ and it quickly will first list recipes with the name ‘celery’ in them and then begin diving deeper to any recipe with the ingredient. Great for using up little bits of things I refuse to throw away. I’ll find something that will use it.

Case in point – tonight’s dinner, as mentioned, uses an assortment of fresh and frozen (for too long) veggies and miscellaneous grains, plant-based meatish items and frozen grated cheese. Dessert is a Kentucky jam cake but more like an Oregonian as I had to use up some lovely Loganberry jam my daughter brought me from her trip west. Also some pretty old buttermilk but, like yogurt, who would know if it was bad? I think it will all complement.

Ta

good times

B-day present to me, road trip to Cincinnati & environs. Beautiful weather, first week in January. Landed in Covington (VRBO lodging); Google nav crapping out so we drove a bit and landed downtown and found a Cincy Zone parking spot … Continue reading

PACKAGING ARRRRRRRGGGHHHH

First world problems that make me crazy…

Whatever evil products do clothing manufacturers use to package their items with permanent wrinkles and creases? No amount of heat or steam removes these ridges and folds.

How about packaging?  I began a blog about 15 years ago so I could publically rant about things that drive me crazy but since I’m a pitiful introvert, I didn’t actually want to be publically noticed.   I know now that I’m in the majority (the packaging issue) and also old and nobody wants to read my shit, so I can bitch all I want. 

Stop with the blister pack, the foil on bottles that come to me in cardboard packaged bottles or containers with shrink wrap on them that I can’t see to remove.

Tools of the trade – an ice pick, needle nose pliers, this wonderful item,

and a large knife.

Ta

expired

Found this in one of my boots, must have dropped it in there while moving my winter downstairs to my 2 cubic foot – sized closet (I try to carry as much as I can each trip up and down – my life in 3 stories, of house, that is, another post). One of my team-mates at work had a Sam’s membership and I had her pick me up a case of Newman’s Own Organic pods – like 4+ years ago. Still good, notwithstanding the fact it had been residing in a boot. Disclaimer – my taste buds are shot due to radiation therapy lol so don’t believe anything I say. Actually I’m a great cook and go by smell and memory – I can still sort of taste coffee, dark chocolate and beer. Life is good.

I frequently consult the website https://www.stilltasty.com/ and even though I’m aware of ‘use by’ and ‘sell by’ date data and have used many an expired product and lived to tell the tale, I’m paranoid when feeding it to my younger family. I figure the husband and I (being old) have ingested our share of crap and survived thus far but the kiddos (grown children) were brought up on more ostensibly wholesome fare.

Today’s use -it- up menu consists of homemade pizza to use two lovely kumatos a bit past their prime, and bits and pieces of fixin’s from Christmas eve DIY pizza party. Pickled beet eggs (going to use an adapted Molly Yeh recipe) since I forgot to use the fresh cooked beets in the winter vegetable salad I served Christmas day with a beef bourguignon mash-up and an apple cake that will be enhanced by some caramel sauce left from the Double Ginger Sticky Toffee Pudding made for the said meal. Also made an apple cider reduction, and froze leftover chicken broth and heavy whipping cream in these King Cubes from BB & B, love them (the Cubes).

BB & B gets on my nerves as do most retail websites that pop up during a search; you Google your desired item and up pop the usual suspects, only to find it’s not available in a 4,000 mile radius of your home, out of stock, etc. Retailers or computer programmer people take note – don’t show the inventory unless you have it. Boom.

I’ll probably reduce what’s left of the Port from the cake recipe as it won’t last and I don’t like it as a beverage, I’m a beer baby. I’ll post the apple cake recipe if it’s any good.

Just realized there’s no spell check option LOL. I should have been a proofreader since I catch errors frequently but then I would have to read all kinds of crap I don’t care about. Don’t like reading even my own stuff. Hope I didn’t miss anything.

Ta

2019

Now semi-retired and satisfiying my most emergent OCD desires. A consummate nit-picker and certainly germ savvy, having worked in a infectious disease enviromnent for the last 20 years and lived to tell the tale. A couple of yoga classes a week, a walk (weather permitting) half a day at work, much food prep but I seem to have less time than ever.

I can’t ever throw out a piece of food, one of the compulsion parts of my OD.

Cooked the pie pumpkins I’ve had since 1 November; I halved them, tossed them in a 375° oven for an hour or so; when coolish, scraped out the seeds & string and tossed the remains in the food processor. Pureed till smooth, then hung in a cheesecloth lined strainer for an hour. Saved the juice dregs for I don’t know what then smeared the pulp on a parchment lined baking sheet. 400° oven for about 20 minutes to attempt to boost the flavor profile, fresh pumpkin is pretty bland, canned for our t-giving pies is usually butternut squash. Freeze in 1 cup portions. If I could figure out how to insert a pic here I’d show you how I fill a quart freezer bag and portion it so I can break apart what I need and not waste a whole bag. WP101 – how about I read a couple of tutorials….

Next, falafel as I had a poor wrinkled cucumber I forgot to serve as a crudite so I had to make tzatziki. Then I had to make something to go with it hence, falafels. Pain in the ass, soak the garbanzos, drain and add to food processor with cilantro, garlic, s & p, cayenne, lemon juice, baking soda. I first used my Ninja that wasn’t strong enough so had to fire up brunhilde which I should have done in the first place since I had to puree the punkin.

Much washing of less than useful instruments ensued but all items satisfactorily pureed.

Toasted up some bland gifted banana bread, and downsized the remaining cookies from Christmas to smaller receptacles. Still have a lot of springerlie.

Made so much food I don’t have to cook till Sunday dinner, then off to a short sojurn in Cincinnati – belated B-day gift to me.

Ta