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Archive for June 5th, 2008

Friday’s Feast

Appetizer

When you drink soda/pop/coke, do you prefer to drink it from the bottle, a can, or after pouring it into a cup?  It just depends. I’d rather have it in a glass, with ice, unless it’s in an icy-cold can. I honestly don’t drink it much now, though, since I quit caffeine. (over a week–lol–woohoo!)

Soup

What television show are you willing to stay up late to watch?  Judging by the fact that we canceled our cable TV service and don’t have any antennae for our television sets, you could probably guess that I don’t watch much TV. Give me a good documentary DVD, though, and I’ll stay up for it.

Salad

Name one person, place, or thing you think of as brilliant.  Geoffrey Chaucer’s body of work

Main Course

Would you be willing to work 4 10-hour days instead of 5 8-hour days in order to save gas?  Not only would I be willing to do so, I’d very  much prefer to do so. Not only for the gas savings, but I’d love to have 3 days off in a row.

Dessert

If you were a superhero, what would you call yourself? Chauceriangirl! Oh, wait, I already call myself Chauceriangirl. Does that mean I’m a superhero? Cool!

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Cooking Tidbits

No, this isn’t going to turn into a cooking blog. At least, not an all-cooking all the time blog. But cooking is becoming a big part of my life again, and I like to share the good things of life. 🙂

So, since a couple of you have asked about my Amish cookbook, it’s From Amish and Mennonite Kitchens, collected and edited by Phyllis Pellman Good and Rachel Thomas Pellman, publishers Good Books, ISBN 0-934672-21-0.  My cover was different, but it appears to be the same book. It’s worth full price, and an even better deal if you get it used.

Lemon Bread:

  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup grated rind from 2 lemons (reserve juice)
  • 1 cup powdered sugar
  • chopped nuts, optional
  1. Lightly spritz a loaf pan with nonstick cooking spray and set aside. Preheat oven to 350 degrees.
  2. Cream the oil and sugar. Beat in the eggs.
  3. Sift the flour, baking powder, and salt. Add alternately with the milk. Stir in the nuts and lemon rind.
  4. Pour into prepared loaf pan and bake for 1 hour.
  5. Put on a plate and pierce with a large 2-tined fork. Top, while still hot, with the reserved lemon juice mixed with 1 cup powdered sugar.
  6. If you can make yourself wait, cool before serving.

And just for kicks and grins, here’s my brownie recipe.

  • 3/4 cup butter, melted (no substitutions)
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • 3/4 flour
  • 1/2 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  1. Grease an 8″-square baking dish and set aside. Preheat the oven to 350 deg.
  2. Blend the melted butter, sugar, and vanilla in a mixing bowl. Add the eggs and beat well.
  3. Combine flour, cocoa, baking powder, and salt in a small bowl. Gradually add to the liquid mixture, stirring until well blended.
  4. Spread in the prepared baking dish, and bake for 45 minutes.

And my last tidbit for the day–I found that my large nonstick wok is perfect for making quesadillas in. I’ve been craving Mexican food for a couple of weeks, and had planned to make burritos last night but Joe ended up making this wonderful Moroccan-style chicken and couscous. So tonight I melted a little butter in the wok; grated some pepperjack cheese and cojack cheese and placed it on top of a flour tortilla, and put another tortilla on top of that; and carefully put it into the wok. It just took a few minutes to get a nice crispness to the tortillas and the cheese melted into gooey goodness. And it wasn’t a bit greasy. I only used about 1/2 tablespoon of butter, and it didn’t give it an overpowering buttery taste. Nice.

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