tag:blogger.com,1999:blog-20427740636558623092024-03-14T04:10:23.184-04:00Too Many Hobbies, Too Little TimeWe have so much time, and so little to do! Wait.... Scratch that, reverse it.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.comBlogger161125tag:blogger.com,1999:blog-2042774063655862309.post-2190128727527190562017-08-12T13:19:00.000-04:002017-08-12T13:19:10.040-04:00Just keep running...just keep running!Okay, it has been a really long time since I've published a new post, but I figured it's time. My latest hobby is...running! Eleven weeks ago my wife, Kara, and I watched <a href="http://www.imdb.com/title/tt0960792/" target="_blank">Spirit of the Marathon</a> for an at-home date night--not a particularly romantic choice, but it's what she wanted to watch so I went with it. It follows two elite and three amateur runners training for the Chicago marathon. After the movie, we looked at each other and knew: we wanted to do this and we wanted to do it together. Even after seeing the problems the runners had during training, even with Kara's experience of running four marathons and one half-marathon 12 years ago, we wanted to go for it.<br />
<br />
I was reasonably fit, but hadn't run in about 10 years and the longest run I'd ever done was seven miles, and I only got that high once. Kara was also reasonably fit, but she hadn't run long distance since her last marathon in 2005. So the first thing we did was look up a training plan. Kara found <a href="http://www.halhigdon.com/training/51137/Marathon-Novice-1-Training-Program" target="_blank">Hal Higdon's</a> Novice 1 training plan, which is an 18-week program that starts you out at a 3-mile run and works up to a 20-mile run on week 15. We figured we could reasonably run three miles, if we did it slow enough, so 18 weeks was our minimum threshold. Next, we needed to find a marathon.<br />
<br />
Kara (the Queen of Internet research) found <a href="http://www.runningintheusa.com/">www.runningintheusa.com</a>, which told us that there would be a marathon in Nashville (about 3 1/2 hours away) on October 1st, which was right at 18 weeks. The <a href="http://www.frostbiterc.org/greenway-marathon.html" target="_blank">Greenway Marathon </a>seemed perfect! The field from previous years seemed pretty small (fewer than 100 runners), the race fee was small ($40), it was chip-timed, and it wasn't too far away. And most importantly, finishers get a medal.<br />
<br />
So we started to run on 5/30/2017, and have been running every Tuesday, Wednesday, Thursday, and Saturday since, even when we drove to Denver for a family reunion. (Those runs were nice because the humidity was low, but were hard because of the altitude and the hills!) Today, we finished 16 miles in just under 3 hours!<br />
<br />
<a href="https://docs.google.com/spreadsheets/d/1dou8jyARDKSv6VnQmQ7rW7SFoKpPcym8KGYABqThKL8/pubchart?oid=475784280&format=interactive" target="_blank">This graph</a> shows our weekly mileage and the average pace for the run:<br />
<iframe height="400" src="https://docs.google.com/spreadsheets/d/1dou8jyARDKSv6VnQmQ7rW7SFoKpPcym8KGYABqThKL8/pubchart?oid=475784280&format=interactive" width="100%"></iframe><br />
<br />
And <a href="https://docs.google.com/spreadsheets/d/1dou8jyARDKSv6VnQmQ7rW7SFoKpPcym8KGYABqThKL8/pubchart?oid=1778136492&format=interactive" target="_blank">this graph</a> shows only the long runs:<br />
<iframe height="400" nbsp="" src="https://docs.google.com/spreadsheets/d/1dou8jyARDKSv6VnQmQ7rW7SFoKpPcym8KGYABqThKL8/pubchart?oid=1778136492&format=interactive" width="100%"></iframe><br />
<br />
I am tired, and I am sore, mostly in my calves and what I've been calling my quads, but it's right down the front of my upper legs. But as is needed with so many things, we're building "line upon line, precept upon precept," and we're doing it together. We haven't even finished our first marathon yet, but we're already talking about training for a Spring marathon.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-81936210471883992542016-01-31T07:30:00.000-05:002016-01-31T07:31:08.772-05:00Chocolate LushJust before Thanksgiving this year, my company had a potluck. One of my coworkers, Steven, brought the most amazing dessert I'd had in a while, so I asked him for the recipe and thought I'd share it! It appears that this is based on many of the Internet recipes I've seen for Chocolate Lush (I've no idea why they call it that!) but has been heavily--and deliciously--modified.<br />
<div>
<br /></div>
<div>
<i>Ingredients</i></div>
<div>
2 16oz packages graham crackers</div>
<div>
1/2 cup white sugar</div>
<div>
1/2 cup brown sugar</div>
<div>
2 cups pecan halves, plus more for topping</div>
<div>
8 oz butter</div>
<div>
2 4-serving boxes of instant chocolate pudding</div>
<div>
8 oz cream cheese</div>
<div>
1 cup whipped topping</div>
<div>
1 1/2 cups powdered sugar</div>
<div>
1 1/2 cups marshmallow cream</div>
<div>
<br /></div>
<div>
This should be made in a disposable 10 1/2" x 13" foil pan with high sides.</div>
<div>
<br /></div>
<div>
<i>Directions</i></div>
<div>
Preheat over to 375F.</div>
<div>
<i><br /></i></div>
<div>
<i>Crust</i></div>
<div>
<div>
1. In a large bowl, crumble up graham crackers add white and brown sugar, pecans and butter.</div>
<div>
2. Mix the ingredients together and spread evenly into the foil pan</div>
<div>
3. Bake @ 375 for 15 or 20 min. Bake a few minutes longer for a crisper crust.</div>
<div>
4. Take out of oven and let set until completely cool.</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-89843276439982962592016-01-31T07:29:00.001-05:002016-01-31T07:34:40.486-05:00Creamy Crock-pot ChickenMany years ago, shortly after my son Michael was born, some friends from church brought over dinner for my family. Over the course of my life, I've had many meals from fellow church members, but this one may have been the first where I honestly and truly <i>needed</i> the recipe. Thank you, Janeal Franklin, for that recipe, and for the many happy evenings my family has had partaking of this delicious (and easy!) feast!<br />
<br />
<i>Ingredients</i><br />
5 chicken breasts<br />
4 oz butter<br />
1 package dry Italian Dressing mix<br />
8 oz cream cheese<br />
10.75 oz "cream of" <whatever> soup (we use cream of mushroom)</whatever><br />
<br />
<i>Directions</i><br />
Add chicken, butter, and seasoning to a crock pot. Cook on low for at least 6 hours; 8 hours or more would be better. One hour before you eat, add cream cheese and soup. Let melt, then stir to combine. Pull chicken into smaller pieces.<br />
<br />
Serve over white rice.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-33571928924941159082015-10-25T19:25:00.000-04:002015-10-25T19:25:25.909-04:00Almond Flour Chocolate Chip CookiesOne of Kara's new favorite treats is a low(er) carb chocolate chip cookie I make with almond flour. I have adapted my recipe from one I found at <a href="http://www.thewannabechef.net/2013/04/29/almond-flour-chocolate-chip-cookies-2/" target="_blank">The Wannabe Chef</a>. The bones of the recipe are okay, but I've added a few ingredients to add more protein and to make them more moist, and have improved the flow a bit. Oh, and because I'm me, I always double the original recipe and end up with exactly two baker's dozen.<br />
<br />
I'm betting you don't have flaxseed meal hanging out in your pantry. I picked up a 1 lb bag for about $3 from my local Kroger in the health food section, If you don't want to use it, omit the flaxseed and the water, but you shouldn't do that and here's why: flaxseed meal is awesome! In 2 T of flaxseed meal, there are 2.5g of polyunsaturated fat, 4g of dietary fiber (as much a 1 1/2c of cooked oatmeal), and 3g of protein, plus 1800mg of omega-3 fatty acids! Go get yourself some flaxseed meal today!<br />
<br />
This is the doubled recipe:<br />
<br />
<i>Ingredients</i><br />
1/2 cup butter, softened<br />
1/2 cup Splenda (the original recipe calls for white sugar, but I haven't tested that)<br />
2 eggs<br />
1 tsp vanilla extract<br />
2 Tbsp flaxseed meal<br />
2 Tbsp water<br />
3 cups almond flour*<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
1/2 cup semi-sweet chocolate chips<br />
<br />
*I get my almond flour from Costco. It's the Honeyville brand, and is sold in 3lb bags. This is really the only recipe we use almond flour for, and it's worth every penny to keep it on hand.<br />
<br />
<i>Directions</i><br />
1. Preheat the oven to 375 and grease two baking sheets.<br />
2. In a large mixer, cream together the Splenda and butter.<br />
3. Gradually beat the eggs,vanilla, flaxseed meal, and water into the butter and Splenda mixture.<br />
4. Add the almond flour, salt, and baking soda and mix well.<br />
5. Add the chocolate chips and mix just enough to distribute them evenly.<br />
6. I use a 1 1/2 Tbsp disher (thanks, Lulu!) to portion out the dough onto a greased cookie sheet, then gently flatten the balls to about 1/2" thick since they don't flatten much on their own. The original recipe calls for portioning into 1-inch balls.<br />
7. Bake for 12-15 minutes until the cookies have browned slightly. (They won't brown much if you're using Splenda, but a quick shot with cooking spray before putting them in the oven will help somewhat.)<br />
<br />
If you make these, let me know how they turn out!Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com1tag:blogger.com,1999:blog-2042774063655862309.post-54303793487053935082013-04-14T14:46:00.002-04:002013-04-14T14:47:02.458-04:00The Absolute Best, Most Delicious Granola Ever!Last August, my Mother-in-Law gave me a book: <a href="http://amzn.com/1616280700" target="_blank">Breakfast Comforts</a>, by Rick Rodgers. This was a perfect gift, mixing my favorite hobbies of cooking and eating good breakfasts into one book! No recipes in this book have been losers, and several have been big, big winners (cheese-and-marmalade french toast sandwiches, banana-brown butter waffles with dulche de leche, tomato and basil scramble with fresh mozzarella, mushroom omelet with fontina and thyme, eggs blackstone with roasted tomatoes, and sticky-sweet pecan caramel rolls, to name a few). One of the most re-requested recipes though, is the Maple-Coconut Granola with Yogurt and Mango. In fact, I make a double batch of it every week--Kara has it for breakfast every day. I love it, my kids love it, my wife loves it...it's just a solid recipe.<br />
<br />
Those of you who know me may find it interesting that I enjoy a recipe with so much coconut in it, as I have had several bad experiences with coconut and have developed something of an aversion to it. But you honestly can't even taste it in this recipe, no joke. So here's the recipe as it is printed:<br />
<br />
<em>Ingredients</em><br />
3 cups (9 oz/280 g) rolled oats<br />
2 cups (10 oz/315 g) coarsely chopped almonds, pecans, or walnuts<br />
1 cup (4 oz/125 g) shredded dried coconut flakes<br />
1 cup (4 oz/125 g) hulled, unsalted raw sunflower seeds<br />
1/2 cup (3 1/2 oz/105 g) firmly packed light brown sugar<br />
1/2 cup (5 1/2 oz/170 g) pure maple syrup, preferably Grade B<br />
1/2 cup (3 fl oz/80 ml) vegetable oil<br />
1 tsp ground cinnamon<br />
1 1/2 cupos (9 oz/280 g) raisins<br />
<br />
For Each Serving<br />
1/2 cup (2 1/2 oz/75 g) Maple-Coconut Granola<br />
1/2 cup (4 oz/125 g) plain Greek yogurt<br />
1/2 cup (3 oz/90 g) peeled, pitted, and diced ripe mango<br />
Honey for drizzling<br />
<br />
<em>Directions</em><br />
1. Preheat the oven to 300F (150C). Lightly oil a deep roasting pan.<br />
2. Add the oats, almonds, coconut, and sunflower seeds to the prepared pan. Mix well. In a bowl, whisk together the brown sugar, maple syrup, oil, and cinnamon until the sugar dissolves. Pour over the oat mixture and mix well with your hands until the mixture is thoroughly moistened.<br />
3. Bake, stirring every 10 minutes and being sure to move the granola from the edges of the pan to the center, until it is noticeably crisper, 45-55 minutes. Remove from the oven and let cool completely in the pan. Stir in the raisins. (The granola can be stored at room temperature in an airtight container for up to 1 month.)<br />
4. For each serving, combine the granola, yogurt, and mango cubes in a bowl. (Or layer the ingredients in a parfait glass.) Drizzle with honey and serve at once.<br />
<br />
<em>Alternate Ingredients</em><br />
When I made this the first time, I did it exactly according to the directions. But after the second or third time, I started to tweak it and have found that a good recipe has gotten even better! The cooking directions remain the same, but I have tweaked the ingredients:<br />
<br />
(mix these thoroughly together in a large bowl)<br />
6 cups old-fashioned oats<br />
4 cups coarsely chopped pecans (I almost always use pecans now, but almonds give it more crunch)<br />
2 cups shredded dried coconut flakes<br />
1 cup hulled, unsalted raw sunflower seeds (it was sunflower overload before)<br />
(mix these together in a small bowl)<br />
1 cup packed brown sugar (light or dark doesn't seem to affect the taste much)<br />
1 cup pure maple syrup (spring for the good stuff, you'll be glad you did--Meijer and Kroger sell it by the quart, and that's how I go)<br />
2/3 cup vegetable oil (I use canola)<br />
1 tsp cinnamon<br />
<br />
Mix the wet into the dry and combine well.<br />
<br />
After baking, add 2-3 cups chopped dried cherries. Raisins are okay, but the cherries are great! Chop them, though, because they're a little on the large size when they're whole.<br />
<br />
Serve with vanilla Greek yogurt.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-37853910825079469552009-12-20T20:38:00.005-05:002009-12-20T20:47:23.713-05:00Christmas QuicheIt's been a tradition for the last 14 years or so that I make a quiche for Christmas breakfast. Usually, I make the classic Q<i>uiche Lorraine</i> with bacon and swiss, but I've been known to throw in a curveball every now and then with a quick quiche (using Bisquick in the filling) or a hash brown quiche. This year, Kara has specifically requested Lorraine, but since we've got a lot of ham left from a few days ago I figured I'd also make a ham and cheese quiche too.<div><br /></div><div>Here are the recipes I plan to use, both culled from AllRecipes.com, one of my favorite idea spots.</div><div><br /></div><div><b><a href="http://allrecipes.com/Recipe/Quiche-Lorraine-I/Detail.aspx">Quiche Lorraine</a></b></div><div><i>Ingredients</i></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1 recipe pastry for a 9 inch single crust pie</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">12 slices bacon</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1 cup shredded Swiss cheese</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1/3 cup minced onion</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">4 eggs, beaten</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">2 cups light cream</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">3/4 teaspoon salt</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1/4 teaspoon white sugar</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1/8 teaspoon cayenne pepper</span></span></span></li></ul></span></div><div><i><br /></i></div><div><i>Directions</i></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: georgia; font-size: medium; line-height: 16px; ">Preheat oven to 425 degrees F (220 degrees C).</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size: medium; line-height: 16px;"><br /></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: georgia; font-size: medium; line-height: 16px; ">Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size: medium; line-height: 16px;"><br /></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: georgia; font-size: medium; line-height: 16px; ">In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size: medium; line-height: 16px;"><br /></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: georgia; font-size: medium; line-height: 16px; ">Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium; line-height: 16px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium; line-height: 16px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium; line-height: 16px;"><b><a href="http://allrecipes.com/Recipe/Ham-and-Cheese-Quiche/Detail.aspx">Ham and Cheese Quiche</a></b></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium; line-height: 16px;"><i>Ingredients</i></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium; line-height: 16px;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: normal; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">2 tablespoons all-purpose flour</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1/2 teaspoon salt</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1 cup half-and-half</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">3 eggs</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">2 slices Swiss cheese</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1 recipe pastry for a 9 inch single crust pie</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1/2 cup chopped fresh spinach</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1/2 cup canned mushrooms</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1 (4.5 ounce) can ham, flaked</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">1/2 cup shredded Cheddar cheese</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><br /></li></ul></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium; line-height: 16px;"><i>Directions</i></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Preheat oven to 350 degrees F (175 degrees C).</span></span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Beat together flour, salt, half-and-half and eggs in a medium bowl.</span></span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese.</span></span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.</span></span></span></span></span></div>Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com2tag:blogger.com,1999:blog-2042774063655862309.post-46419511877537879932009-12-12T12:28:00.001-05:002009-12-12T12:28:42.034-05:00Baked BaconI love bacon; I mean, who in their right mind doesn't? But it's such a mess to cook! There's avoiding hot popping grease, cleaning up splatters, smoking oil, and the burnt-on bits left in the pan.... The remedy? Baked bacon.<br /><br />Blasphemy, you say? No, it's bliss. Here's why: no popping messes, no cooking in batches, no flipping, no scrubbing pans afterwards, no muss, no fuss. Oh, and all the bacon is done at the same time!<br /><br /><span style="font-weight: bold; font-style: italic;">Baked Bacon</span><br /><br /><span style="font-style: italic;">Ingredients</span><br />1 lb of bacon<br /><br /><span style="font-style: italic;">Directions</span><br />Place a rack on a large cookie sheet (do <span style="font-weight: bold;">not</span> attempt this with a "rimless" cookie sheet unless you want a <span style="font-style: italic;">horrible</span> mess in your oven! Bacon grease will spill out all over everywhere! If you don't have a rack, use aluminum foil that has been crinkled and then mostly smoothed out. If you don't crinkle the foil you'll have sticking issues. Even if you <span style="font-weight: bold;">do</span> have racks, you might want to put foil under the rack (between the rack and the sheet, not between the rack and the bacon) to prevent grease from burning onto the pan.<br /><br />Lay out your bacon on the rack in a single layer. I had to use two sheets and two racks to fit one pound of bacon. Slide the bacon into a cool oven.<br /><br />Set the oven to 400F and cook bacon for 17-20 minutes. Check for doneness--you might go as long as 25 minutes depending on the thickness of the bacon and the speed at which your oven heats up. Be careful not to overcook; there's a fine line between crispy bacon and dried hunks of meat-that-was-formerly-bacon.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-22022855349076051712009-11-23T14:19:00.002-05:002009-12-12T12:28:16.898-05:00Mrs. Hobbs' Banana Pudding<span style="font-size:100%;">You might not have strong feelings either way about banana pudding, and normally I wouldn't have strong opinions on it either; however, today I was forced to come to grips with a new way of thinking. This banana pudding, as some of my elite friends might say, r0x0rz. The sour cream in the mix might sound surprising, but it adds a texture and tang that boxed pudding along can't touch.</span><br /><br /><span style="font-style: italic;font-size:100%;" ><span style="font-weight: bold;">Mrs. Hobbs' Banana Pudding</span> </span><br /><br /><span style="font-style: italic;">Ingredients</span><br /><span style="font-size:100%;">3-3.4oz boxes Jello French Vanilla Instant Pudding mix </span><br /><span style="font-size:100%;">1-16oz tub Kraft Cool Whip </span><br /><span style="font-size:100%;">2-12oz boxes Keebler Vanilla Wafers </span><br /><span style="font-size:100%;">1-8oz tub Breakstone's Sour Cream </span><br /><span style="font-size:100%;">6 to 9 bananas </span><br /><span style="font-size:100%;">3- cups 2% milk </span><br /><br /><span style="font-style: italic;">Directions</span><br /><span style="font-size:100%;">Mix instant pudding and milk until well blended. Add Cool Whip and sour cream, mix thoroughly. Cover bottom of four quart casserole dish with pudding mixture. Add a layer of vanilla wafers, and a layer of banana slices. Repeat the layers and top with crushed vanilla wafers.</span><br /><br /><span style="font-size:100%;">Chill and serve. </span><br /><br /><span style="font-size:100%;">Best when prepared one day and served the next.</span><span style="font-family:sans-serif;font-size:100%;"></span>Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com2tag:blogger.com,1999:blog-2042774063655862309.post-1091106048128597862009-10-31T19:42:00.005-04:002009-10-31T20:43:51.875-04:00"Surprise" Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iTidYw8W7h9aJh1K2HKJo0btcUAemiaCd89TqUDQ_6AFAnh4HrPSybI1Y6VRPcEw4bfDhz-YXBnxhinutjej2vjQoGx6mAySbFNqw0Ektst_SEM9vKgN25JxZh5tzHtsQbbKYGDeTHpG/s1600-h/Pictures+103.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iTidYw8W7h9aJh1K2HKJo0btcUAemiaCd89TqUDQ_6AFAnh4HrPSybI1Y6VRPcEw4bfDhz-YXBnxhinutjej2vjQoGx6mAySbFNqw0Ektst_SEM9vKgN25JxZh5tzHtsQbbKYGDeTHpG/s320/Pictures+103.jpg" alt="" id="BLOGGER_PHOTO_ID_5398929400784666594" border="0" /></a><br /><br /><br />These cookies are a huge hit every time I make them! Fillings I have used:<br /><ul><li>The Teeny-mini candy bars (Snickers work really well!)</li><li>Rolos</li><li>Peanut Butter Cups</li><li>Mint Kisses</li><li>Mini Hershey bars (not as easy, since these are larger than, say, Snickers)<br /></li></ul><br />"Surprise" Cookies<br /><br />2 sticks softened butter<br />1 c. creamy peanut butter<br />1 c. light brown sugar<br />1 c. sugar<br />2 eggs<br />1 tsp. vanilla<br />3 1/2 c. sifted all-purpose flour<br />1 tsp. baking soda<br />1/2 tsp. salt<br />1 pkg. snickers minis<br /><br />1. Combine butter, pb, & sugars on low until fluffy.<br />2. Slowly add eggs & vanilla until combined. Then mix in flour, salt & soda.<br />3. Cover & chill 2-3 hours. (If you're in a rush, it won't kill you to make them right away.)<br />4. Unwrap minis.<br />5. Remove dough, divide into 1 T. pieces & flatten.<br />6. Place mini on dough.<br />7. Form ball around mini.<br />8. Place on greased cookie sheet & bake @ 350° for 10-12 min.<br />9. Let cool on rack or wax paper.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com1tag:blogger.com,1999:blog-2042774063655862309.post-62400441871792237132009-09-07T18:27:00.005-04:002009-09-07T18:42:29.102-04:00The Cape SkinnerLast year, I was given two identical <a href="http://www.jantzsupply.com">knife kits</a> by a fellow Scouter. They are comprised of a through-tang blade, a guard, a pommel, and a block for the handle. For months they sat on my workbench as kits, but a few months ago I was inspired to start on one.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlNeFhoD48uKq6HVNHWENAf_0zBPoDDg50eXF8pjOdt0o_jgFnsRtPsxlKLMFVp-Mmpq0FHRTVEIqPBGx-GUWqk9jPnpvalh-z1I9W9DZ6CXnMbr9bNniHDqBxfTtItFzADXgk3xNIlU-/s1600-h/Pictures+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlNeFhoD48uKq6HVNHWENAf_0zBPoDDg50eXF8pjOdt0o_jgFnsRtPsxlKLMFVp-Mmpq0FHRTVEIqPBGx-GUWqk9jPnpvalh-z1I9W9DZ6CXnMbr9bNniHDqBxfTtItFzADXgk3xNIlU-/s320/Pictures+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5378856721033250194" border="0" /></a><br />I decided to make it ergonomic, which involved a lot of trial-and-error sanding with my Dremel--pretty much the whole thing was done with my Dremel using sanding drums or engravers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKVQIZbdZ-H05FbqA1lB68H6ukKeamKUUxr9cY5ok28Ndhyphenhyphenvw0QZ8mt6qKJj3CfMrx7YhASp4CBilnexPx9YPSeQ8figkhpkxiUPw8-O_55cTYmi3EEhuzkUTYwvmsyoi2ODehjOCsjlQ/s1600-h/Pictures+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKVQIZbdZ-H05FbqA1lB68H6ukKeamKUUxr9cY5ok28Ndhyphenhyphenvw0QZ8mt6qKJj3CfMrx7YhASp4CBilnexPx9YPSeQ8figkhpkxiUPw8-O_55cTYmi3EEhuzkUTYwvmsyoi2ODehjOCsjlQ/s320/Pictures+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5378856732483455266" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoDAYX2UUdHu1PVO6MBpNFV0OWdeAWe8xwBH6A0p-UFUohdf_gAisffQzU_s0nFiLR7iZXt9QW6UXfKqsQKQwtOeIo5C0dtqHomITify_yjlTEEViLmxtlrxXFBYuJKYdtsMAkcCqbkJF/s1600-h/Pictures+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoDAYX2UUdHu1PVO6MBpNFV0OWdeAWe8xwBH6A0p-UFUohdf_gAisffQzU_s0nFiLR7iZXt9QW6UXfKqsQKQwtOeIo5C0dtqHomITify_yjlTEEViLmxtlrxXFBYuJKYdtsMAkcCqbkJF/s320/Pictures+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5378856750712371538" border="0" /></a>A great big thank you goes out to John Sharp, who donated the leather, rivets, tools, and expertise for making the sheath.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJo_bhXDaZZJxi3TwMDusUeo35bUE8dLszws2BRK6ID2En4aNuD90lLBooae0eU9iGelIaC0TgvN2Wdqk-sQc9qGq_cbZ8wrTDgEvH3HGNTVYj2u-x8BYu19g8obDJHLbj2Xm1gi1PkAg/s1600-h/Pictures+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJo_bhXDaZZJxi3TwMDusUeo35bUE8dLszws2BRK6ID2En4aNuD90lLBooae0eU9iGelIaC0TgvN2Wdqk-sQc9qGq_cbZ8wrTDgEvH3HGNTVYj2u-x8BYu19g8obDJHLbj2Xm1gi1PkAg/s320/Pictures+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5378856727707682930" border="0" /></a>This knife will be given to the Scout who completes the most Merit Badges between now and February. I hope it inspires them to work hard!Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-67382764801307247822009-09-07T09:09:00.003-04:002009-09-07T09:28:02.215-04:00I *just* may be a little bit crazyIn addition to working lots of hours at my "real job," being Scoutmaster, Den Leader, Father of three, Husband of one, Crossfit junkie, and having more hobbies than you can shake a stick at, I have decided to add one more thing to the mix: The <a href="http://www.earth360.com/diet_paleodiet_balzer.html">Paleo</a> Challenge.<div><br /></div><div><a href="http://crossfitlexky.com">My gym</a> is having a one month challenge (starting today) to stick to the Paleo Diet:<span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="color: rgb(4, 20, 33); "><span class="Apple-style-span" style="font-size: medium;">Meat and vegetables, nuts and seeds, some fruit, little starch, and no sugar. <a href="http://reallygoodatmath.blogspot.com">Kara</a> and I are going to try it for a month and see how it goes--she'll be diligent about blogging it and I won't, but I <i>will</i> keep an "analog" journal.</span></span></div><div><span class="Apple-style-span" style="color:#041421;"><br /></span></div><div><span class="Apple-style-span" style="color:#041421;">Anyone who knows me will probably be gaping in amazement right now. One month without bread? Yeah. I know. But I'm only half doing this for me--if I bake fresh bread, it'll make it that much more difficult for Kara to keep to her goal. So we're doing this as a team, and it'll be great. :)</span></div><div><span class="Apple-style-span" style="color:#041421;"><br /></span></div><div><span class="Apple-style-span" style="color:#041421;">What's for breakfast?</span></div><div><span class="Apple-style-span" style="color:#041421;"><br /></span></div><div><span class="Apple-style-span" style="color:#041421;">Thick-cut deli meat (maybe cajun roast beef today)</span></div><div><span class="Apple-style-span" style="color:#041421;">Strawberries and grapes</span></div><div><span class="Apple-style-span" style="color:#041421;">Dry-roasted almonds</span></div>Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-25047304416476047142009-08-09T22:38:00.004-04:002009-08-09T22:53:44.041-04:00Pork Tenderloin<div>I've made pork tenderloin a few times now, and they've been pretty good for the most part. But tonight, I made a pork tenderloin that put all my previous efforts to shame! It was flavorful, but not overpowering. It was simple, and not too terribly time-consuming. I based it off a recipe I found at <a href="http://www.foodnetworkfans.com/forum/pork-recipes/3449-balsamic-olive-oil-pork-tenderloin.html">http://www.foodnetworkfans.com/forum/pork-recipes/3449-balsamic-olive-oil-pork-tenderloin.html</a>...</div><div><br /></div><div><b><i>Balsamic and Olive Oil Pork Tenderloin</i></b></div><div><b>Ingredients</b></div><div><i>Reduction:</i></div><div>1/4 c balsamic vinegar</div><div>3 tsp honey</div><div>1 medium plum, diced</div><div><br /></div><div>1 1/2 lbs pork tenderloin</div><div>4 T balsamic vinegar</div><div>4 T olive oil</div><div>2 t minced garlic (6-8 whole cloves, smashed)</div><div>2 t kosher salt</div><div>1 tsp black pepper</div><div>8-10 fresh basil leaves, finely chopped</div><div><br /></div><div><b>Directions</b></div><div>Make the balsamic reduction ahead of time, because it takes about 30 mins to reduce. Place 1/4 c balsamic vinegar, honey, and plum in a small sauce pan over med-low heat. Cook slowly, stirring occasionally, for about 30 mins. Remove from heat. Sauce will thicken as it cools.</div><div><br /></div><div>Preheat oven to 400F. Remove fat and silverskin from tenderloin. </div><div><div><br /></div><div>Place tenderloin in a glass roasting pan, drizzle 4 T balsamic vinegar over the top of the loin, and rub into the meat. Pour 4 T olive oil over the loin and rub into the meat. Sprinkle garlic, salt, pepper, and basil evenly over the loin.</div><div><br /></div><div>Bake uncovered for about 35-40 mins for medium rare to medium. Cover loosely with foil and let rest on a cutting board for about 5-8 mins then slice into 1/2 inch medallions. Place medallions on a serving plate/dish and drizzle the reduction over the meat.</div></div>Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-29702313537773942382009-05-08T06:39:00.006-04:002009-05-08T06:54:47.932-04:00Amish Friendship Bread - Feeding TechniquesA friend asked me to publish my personal take on AFB feeding techniques, so I thought I'd share them here too.<br /><br /><i>Standard AFB Feeding Procedure</i><br /><br />Day 1: This is the date on the bag. You don't need to do anything this day other than put the bag in a place of moderate room temp. and where you'll notice it tomorrow and succeeding days.<br />Day 2: Mush the bag.<br />Day 3: Mush the bag.<br />Day 4: Mush the bag.<br />Day 5: Mush the bag.<br />Day 6: “Feed” it. Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk, then mush the bag.<br />Day 7: Mush the bag.<br />Day 8: Mush the bag.<br />Day 9: Mush the bag.<br />Day 10: Baking Day.<br /><br />Pour contents of the bag into a non-metal bowl. Add & mix:<br />1 ½ c flour<br />1 ½ c sugar<br />1 ½ c milk<br /><br />Measure out 4 separate batters of 1 c each into 4 one-gallon Ziploc bags. Keep a yeast starter for yourself (if you choose) and give the other 3 bags along with copies of this recipe to friends. Write today's date on each bag so your friends will know what to designate as Day 1.<br /><br />Preheat oven to 325 degrees.<br /><br />To the remaining yeast mixture in the bowl, add the following:<br />2 c flour (sifted is optional)<br />1 lrge box instant vanilla pudding<br />1 ½ tsp baking powder<br />½ tsp baking soda<br />½ tsp salt<br />2 tsp cinnamon<br />3 eggs<br />1 c oil<br />½ c milk<br />1 c sugar<br />½ tsp vanilla<br /><br />Grease or oil 2 large loaf pans. Mix an additional ½ c sugar and 1 ½ tsp cinnamon in its own bowl, and use half of it to dust the greased pan. Pour the batter evenly into 2 pans and sprinkle the remaining cinnamon-sugar mixture over the top. Bake 1 hour.<br /><br />Allow the loaves to cool (about 10 min) until they loosen easily from the pans.<br /><br />If you make the bread earlier or later than the days listed, just be sure you “feed” it every so often.<br /><br /><i>Alternate AFB Feeding Procedure</i><br />The feeding cycle for AFB can be lengthened or shortened to suit your schedule. You could have one feeding cycle at 7 days, and the next at 14 days without any ill effects—the starter is very resilient.<br /><br />Also, if you've run out of friends willing to try AFB, you don't have to waste ingredients by overfeeding; you can reduce the feed so you have double what you need on the last day instead of 5x what you need.<br /><br />Day 1: This is the date on the bag. You don't need to do anything this day other than put the bag in a place of moderate room temp. and where you'll notice it tomorrow and succeeding days.<br />Day 2: Mush the bag.<br />Day 3: Mush the bag.<br />Day 4: “Feed” it. Add to the bag 1/2 cup flour, 1/2 cup sugar, 1/2 cup milk, then mush the bag.<br />Day 5: Mush the bag.<br />Day 6: Mush the bag.<br />Day 7: Baking Day.<br /><br />Separate out 1 c of starter and bake with it, THEN add the following to the bag and mix:<br />1/2 c flour<br />1/2 c sugar<br />1/2 c milk<br /><br />By baking with the starter before feeding it, you'll get a bit stronger sourdough flavor, but the sweetness of the recipe will counterpoint the sourness to make a great flavor.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com1tag:blogger.com,1999:blog-2042774063655862309.post-64699644815164983092009-05-04T19:49:00.002-04:002009-05-04T20:08:17.953-04:00Ding Dong CobblerMy son wanted to have a birthday party this year, and the theme we came up with was...camping. And Spongebob. So we're having a Spongebob pinata, plus a sleepover in the backyard complete with tents.<br /><br />I found the perfect recipe for a camping-themed birthday cake for a 7 year-old: Ding Dong Cobbler. This recipe comes from <em>The Scout's Outdoor Cookbook</em>, a veritable treasure trove of outdoor cooking genius!<br /><br /><strong><em>Ding Dong Cobbler</em></strong><br />Requires a 12" dutch oven, a large mixing bowl, and a mixing spoon. You may also want to line the DO with heavy duty foil.<br /><strong></strong><br /><strong>Ingredients</strong><br />2 (18 1/2 oz) boxes Betty Crocker yellow cake mix<br />6 eggs<br />2/3 cup vegetable oil<br />2 1/2 cups water<br />1 (21-ounce) can cherry pie filling<br />12 Hostess Ding Dongs<br />1 single-serving packet instant hot chocolate mix<br />20 large marshmallows<br />3 Tbsp butter<br /><br />Options: You can substitute chocolate cake mix for the yellow, Twinkies for the Ding Dongs, and apples or peaches for the cherries.<br /><br /><strong>Directions</strong><br />Open can of pie filling and unwrap Ding Dongs to save necessary time in a later step.<br /><br />Pour both packages of cake mix into a large bowl. Combine with eggs, vegetable oil, and water. Pour can of pie filling into bottom of oven. Then, pour half of the cake batter over the filling. Place 6 Ding Dongs on cake batter, spacing them evenly. Sprinkle half of the hot chocolate mix over the Ding Dongs. Pour remaining cake batter into oven. Place remaining 6 Ding Dongs on cake batter.<br /><br />Set marshmallows on top of batter and Ding Dongs. Sprinkle remaining hot chocolate mix over marshmallows. Cover marshmallows with small pieces of butter, to promote browning.<br /><br />Bake using 8 coals arranged in a ring under the oven and 17 coals on the lid. Cake will be ready to serve when browned on top and a toothpick comes out clean, about 45 minutes. (Or, bake at 350* F in a conventional oven.)Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-90512906148789481832009-05-03T13:25:00.001-04:002009-05-03T13:28:21.138-04:00Whole Wheat PancakesThis recipe calls for either all-purpose white flour or whole wheat flour. My family happens to have a lot of hard red wheat in storage and a wheat grinder, so I started making these with freshly-ground whole wheat. After a few weeks of making these on Saturday mornings, I think I've got this recipe down to an art. I usually quadruple the recipe and freeze the leftovers, four to a bag. My two boys love to eat them for breakfast during the week.<br /><br />This recipe is adapted from the Betty Crocker's 40th Edition cookbook.<br /><br /><b>Ingredients</b><br />(Single batch)<br />1 egg<br />1 c all-purpose or whole wheat flour<br />3/4 cup milk<br />1 T granulated or packed brown sugar (I use brown sugar)<br />2 T vegetable oil<br />3 t baking powder<br />1/4 t salt<br />1 t vanilla<br /><br />(Quadruple batch)<br />4 eggs<br />4 c all-purpose or whole wheat flour<br />3 c milk<br />4 T granulated or packed brown sugar<br />1/2 c vegetable oil<br />4 T baking powder<br />1 t salt<br />1 T vanilla<br /><br /><b>Directions</b><br />Separate eggs. Beat whites to stiff peaks and set aside. Combine remaining ingredients and mix just until blended--overmixing will cause tough pancakes--the mix will be lumpy. Add 1/3 of the whites to the batter and fold in. Add another 1/3 and fold in. Add the remaining 1/3 and fold in. (Adding the whites in 3 batches works well to ensure even distribution of the whites without over-folding, which would defeat the purpose of whipping the whites.) Let the batter rest for at least 5 minutes while the griddle heats.<br /><br />Heat griddle or skillet over medium heat or to 375 degrees. (I use an electric skillet.) When a drop of water dances on the griddle, you're ready to cook. (At this point, I sparingly apply cooking spray to the griddle, but butter or margarine would work, too.) Pour 1/3 cup of batter onto the griddle. Cook until the pancakes just start to dry at the edges--if the top is dry, you've cooked it too long. Turn and cook other sides until golden brown.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-46230361349303507032009-04-19T12:38:00.008-04:002009-04-19T16:19:43.216-04:00Cake Balls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPVX2zUayNkT5PeyCEkZwMRzjyCPdrEJWjSqsOS0RsUx6U0MbgvK6IrVJfzyfAM0bHEcNEzhdM_aOqA8OC3kYcl_XDR6FvSxuNj1GC-2ZNe0wWT49a24HOp4QA7TDQ7e02HlNoGd5EDSj/s1600-h/Cake+Balls.jpg"><img id="BLOGGER_PHOTO_ID_5326499141789847778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPVX2zUayNkT5PeyCEkZwMRzjyCPdrEJWjSqsOS0RsUx6U0MbgvK6IrVJfzyfAM0bHEcNEzhdM_aOqA8OC3kYcl_XDR6FvSxuNj1GC-2ZNe0wWT49a24HOp4QA7TDQ7e02HlNoGd5EDSj/s320/Cake+Balls.jpg" border="0" /></a><br /><div></div><div></div><div>I can't remember the site where I first saw these done, but I do distinctly remember seeing them on <a href="http://bakerella.blogspot.com/">Bakerella </a>as <a href="http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html">cakepops</a>. They're small and sweet, perfect for a party or a reception; they're infinitely customizable; and they're easy to make. Here's the basic recipe:</div><br /><div></div><div>1 13" x 9" cake (made from scratch or from a box)</div><div>1 can frosting (or about 2 cups if made from scratch)</div><div>1 package chocolate bark coating (if you use regular chocolate, like melted Hershey bars, they will not turn out as well)</div><div>1 Tbsp oil or shortening</div><br /><div></div><div>Make cake according to instructions, cool, then crumble into very fine crumbs in a large bowl. Mix in frosting. Shape into walnut-sized balls, then cool in the freezer for at least an hour--two would be better. Melt the chocolate coating and add oil/shortening, dip cake balls, cool for 15 minutes.</div><div></div><br /><div>Not rocket science. </div><div></div><br /><div>The beauty is in the variations. Try some of the following:</div><ul><li>red velvet cake mix, cream cheese frosting, milk chocolate bark</li><li>devil's food cake mix, vanilla frosting, milk chocolate bark</li><li>strawberry cake mix, vanilla frosting, white chocolate bark</li><li>German chocolate cake mix, pecan coconut frosting, milk chocolate bark</li><li>chocolate cake mix, vanilla frosting plus peppermint extract, dark chocolate bark</li><li>chocolate cake mix, chocolate frosting, Andes mints</li></ul><div>Tips:</div><br /><ul><li>A lot of good tips can be found at <a href="http://allrecipes.com/Recipe/Cake-Balls/Detail.aspx">http://allrecipes.com/Recipe/Cake-Balls/Detail.aspx</a>.</li><li>Omit oil or shortening, if desired.</li><li>Some of the cake crumbs will get into the bark, so if you're using white chocolate bark, you may want to thin the coating with 2 Tbsp or so for a first coat, then redip in fresh chocolate.</li><li>To make cake ball cones, lightly coat the inside of a cake cone with chocolate bark. Cool. Lightly press crumb/frosting mixture into the cone. Dip cake into coating, swirling to coat throughly. Hold cone upside-down for a few seconds to drain, then cool upright. <em>Warning: These are very rich!</em></li><li>Some prefer using one-half can of frosting for a more "cakey" ball. Be sure to freeze them until very firm before dipping.</li></ul>Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com6tag:blogger.com,1999:blog-2042774063655862309.post-2668601824942701682009-03-28T19:33:00.003-04:002009-03-28T20:11:25.744-04:00Poached PearsMy wife went grocery shopping today right after her workout, which is good and bad. It's good because she got a lot of great food, and bad...for our budget. To make a long story short, as I looked over our comestible wealth, I spied a cluster of pears. I recalled having seen an episode of Good Eats where Alton Brown poached pears, but he poached them in a bottle of wine. My family and I neither cook with nor otherwise consume alcohol, making AB's recipe a no-go. Virtually every other recipe I found also poached pears in wine, with one exception of a rather vague recipe I found at cooks.com. I have tweaked the directions a bit to clarify the process.<br /><br />The pears turned out delicious, by the way!<br /><br /><strong><em>Poached Pears</em></strong><br /><strong></strong><br /><strong>Prep</strong><br />Peel and core pears from blossom end leaving stems intact. Using the smallest spoon you can find may help.<br /><br /><strong>Ingredients</strong><br />6 ripe Bartlett, Anjou, or Bosc pears<br />4 cups water<br />1/4 cup orange juice<br />1/2 cup sugar<br />1/2 cup butter, softened<br />1/2 cup powdered sugar<br />2 egg yolks<br /><br /><strong>Directions</strong><br />In a pan wide enough to hold all 6 pears, combine water, orange juice and sugar. Bring to boil. Add pears; poach gently 10-15 minutes or until tender. Remove pears and reserve 1/2 cup liquid.<br /><br />Beat butter with powdered sugar until light. Blend in reserved liquid. Cook and stir over low heat 8-10 minutes or until sauce thickens slightly. In a small bowl, lightly beat egg yolks. Temper yolks by adding a few tablespoons of the sauce to the eggs while stirring constantly. Add a few more tablespoons of sauce to the eggs, still stirring constantly. Add the egg mixture into the remaining sauce and cook for 2-3 more minutes until thick. Serve warm or cold over pears.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-65325258632913480262009-03-22T22:00:00.000-04:002009-03-22T22:19:34.386-04:00Dad's CasseroleI remember my dad making this casserole (or something similar) when I was a boy, and I've made it myself a number of times for my family. It's a simple recipe that we usually have all the ingredients for, so it's great for end-of-the-week-no-groceries-left-what-can-I-make-for-dinner nights.<br /><br />Now, I don't usually measure these ingredients--it's a "shoot from the hip" kind of recipe--but I'll give you the basic idea:<br /><br /><strong>Ingredients</strong><br />2 lbs ground beef<br />Seasonings to taste<br />3 cups mashed potatoes<br />1 10oz can corn, drained<br />1 1/2 c shredded cheddar<br /><br /><strong>Directions</strong><br />Brown the ground beef and season to taste. I usually go with a subtle Italian flavor since that's what my family likes. A little "Italian Seasoning" mix, some garlic, and a little salt and pepper.<br /><br />In a large casserole, mix the ground beef and 1 cup of the mashed potatoes. This step makes it easier to scoop out the meat in one piece and not have it crumble. Top with the corn. Sprinkle 1/2 cup of cheese over the corn. Top with mashed potatoes and sprinkle remaining cheese on top.<br /><br />Bake at 350F for 20 minutes or until the casserole is warmed through and the cheese is melted.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com2tag:blogger.com,1999:blog-2042774063655862309.post-84694504995316370222009-03-08T14:00:00.000-04:002009-03-08T14:00:00.920-04:00Astle's Tortillas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBWzwNmI-QXAtCCV3EHM0tlryLU7rRG08SrVrra3ZHqnENZvOdC5-gXw8f9XMxyudpyYsGl2hxgKX-LIOg5zR_LORs7v2CL8hFzGZD3zW86WMxVhyWHxUK5KUEpwYQliv0EXyWTw25YMR/s1600-h/DSCN1000.JPG"><img id="BLOGGER_PHOTO_ID_5300560475610338194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 228px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBWzwNmI-QXAtCCV3EHM0tlryLU7rRG08SrVrra3ZHqnENZvOdC5-gXw8f9XMxyudpyYsGl2hxgKX-LIOg5zR_LORs7v2CL8hFzGZD3zW86WMxVhyWHxUK5KUEpwYQliv0EXyWTw25YMR/s320/DSCN1000.JPG" border="0" /></a><br />Whenever I make Mexican food, I make up a batch of Melissa Astle's world-famous tortillas. Little Mike calls them "yum yum bread." And she is correct when she claims that they are way better than store-bought!<br /><br />I have used flour ranging from 100% white to 100% freshly-ground whole wheat in this recipe with good results. I always use butter-flavored Crisco.<br /><br />I weigh each tortilla at 2 oz (plus or minus .1 oz), for consistency in size. I roll using either a traditional or a French rolling pin, and a silicone baking mat.<br /><br />I cook two to three at a time using an electric griddle set at 375F, and store them in a heavy plastic tortilla warmer until its time to eat.<br /><br /><a href="http://melissaastle.blogspot.com/2008/05/tortilla-tutorial.html">http://melissaastle.blogspot.com/2008/05/tortilla-tutorial.html</a>Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com2tag:blogger.com,1999:blog-2042774063655862309.post-31707086327206864152009-03-08T09:30:00.003-04:002009-03-08T13:30:06.905-04:00Dutch Oven JambalayaWhen the Scouts were planning the campout this weekend, I offered to cook one meal. They picked dinner, so I flipped through my copy of <em>The Scout's Outdoor Cookbook</em> and settled on "Two-Can Jambalaya." I had never made jambalaya before, but I strongly suspected that the Scouts would like it. And I was right--it was a hit!<br /><br />The recipe says that it serves 6-8 people, and we had 11 people, so I used three cans of everything, which turned out to be just a <em>bit</em> too much. But everyone ate until they were full and there were still leftovers, so I guess that's good. <div><br /> </div><img id="BLOGGER_PHOTO_ID_5310869924657144130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHNd3EH2k-vZGnxpbvIJJUuM7C0Cmkqoe0qA-r6Qw77q_BsQ8m11qpOOBLQWurcGAuXd0oY6bjgyhfBawu1TTcob8fxCwsKmxAxMsvxq0B_wu_gjNtqUvna8TRfPjhxZKP1VRlHhc8E8j/s320/McKee+Campout+001.jpg" border="0" /><br /><strong><em>Two-Can Jambalaya</em></strong><br /><strong>Prep</strong><br />About all you can do beforehand is to cube the sausage.<br /><br /><strong>Ingredients</strong><br />2 cans (10-ounce each) tomatoes<br />2 cans (10 1/2-ounce each) condensed French onion soup<br />2 cans (10 1/2-ounce each) concentrated beef consomme<br />2 cans (about 1 pound) white rice (measure using empty soup can)<br />2 cans (about 1 pound) kielbasa sausage (measure using empty soup can)<br />1/2 cup (1 standard stick) butter, cut into cubes<br /><br /><strong>Directions</strong><br />Combine all ingredients in Dutch oven. Bake using 8 coals under the oven and 17 coals on the lid. Cook for about 1 hour or until rice is tender, refreshing coals as required to maintain heat.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com2tag:blogger.com,1999:blog-2042774063655862309.post-45211978006082409232009-03-02T12:29:00.008-05:002010-06-12T08:09:03.516-04:00Netted Rope Hammock - Making Progress<span style="font-family:sans-serif;font-size:85%;">After making a hundred or so feet of rope out of plastic grocery bags, I wondered to myself what I would do with it. A few ideas came to mind: use it for knot and lashing practice with the Scouts or make a coiled-rope rug were two of the most notable. But then I wondered if I could use it to make a rope hammock.</span><br /><br /><span style="font-family:sans-serif;font-size:85%;">After a bit of web research, I found that there are two main ways of making a rope hammock--basically a net that you lay in. The first way is to have multiple pairs of cords running the width of the hammock, then knotting alternating pairs of cords to form the mesh. This seemed to be an easier concept, and perhaps easier to execute; however, very few of the hammocks I saw were knotted this way and I wondered why, if it seemed so easy.</span><br /><br /><div><div><br /><div><br /><div></div><img id="BLOGGER_PHOTO_ID_5308645176037443442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 235px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNq6fgXaQRL17ycx4ET85QL3QStVtT9YgGhNZSfsFvseIZtM3SLxqOwrMK3Dea9_xz8uzm_RTVBkzP5yoyLNdW_r_IgZE8OFZT-tczF6ZAiIT5YJv3ypBdAHEnIGYY9HS0HajK95ro47Kv/s320/Knotted.jpg" border="0" /> <span style="font-family:sans-serif;font-size:85%;">The second way is to use one continuous cord (or several shorter cords knotted together) and...sew...the hammock. (The PDF I used to learn this technique can be found at the new URL of <a href="http://blogs.cornell.edu/garden/files/2009/04/technique4.pdf">http://blogs.cornell.edu/garden/files/2009/04/technique4.pdf</a>.)</span> </div><br /><div></div><br /><p><img id="BLOGGER_PHOTO_ID_5308645182273307794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 143px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhToMYDsh9-0tms-iaJ7YCmcZY6wLRQDoeYRrYSAle-ix37yj0wtI1Vk7vjMFywMNp5Pr1zamyghcWDPaB9umlNUK1ZKitJxCm3ETEndoFNfgJo8K8eflfcnea3_5wDqSsqyOKcmPDFbfli/s320/Woven.jpg" border="0" /><br /><span style="font-family:sans-serif;font-size:85%;">This is the way I chose to go for a few reasons. First, it would be a challenge to learn a new knotting technique. Second, it seemed like a nifty skill to have. I can see it now...</span><br /><br /><span style="font-family:sans-serif;font-size:85%;"><em>Friend:</em> "Here we are on our week long camping trip and I forgot my net! I wish I knew someone who could make a fishing net."</span><br /><span style="font-family:sans-serif;font-size:85%;"><em>Me:</em> "Have no fear! I can whip one up in no time at all. I just need to strip the inner bark fibers of that tree over there, twist them in to rope, and it'll be done in a jiffy!"</span><br /><br /><span style="font-family:sans-serif;font-size:85%;">So here are a few pics of the hammock in progress. I figure I need about 30-40 more Meijer bags to get the job done. (So get shopping, Kara!) ;) Why am I insisting on using only Meijer bags? It's probably an OCD thing, but I don't want to have brown bags mixed in with the white ones. Or black Wal-Mart lettering mixed in with the red and white Meijer lettering. So it's purely cosmetic. However, if I had my way, I'd use 100% Target bags. They're larger (so I could use fewer), and they're a bit more rubbery than the regular plasticky grocery bags (so they'll be a bit more flexible, I think).</span></p><img id="BLOGGER_PHOTO_ID_5308651463391863874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnZaOBvHMe2R-CyGa53iPkj3kCOQDzBV4k01qp1E4PM5xOVJZplTXMo_2SVZIEPiD7tt98MEpUBj2e3TxRtmF1NIEY7AV5qpeTo0Gs-ijMSf-xDZ_dfrEgqzC5v76RqIbVU3W-VXCBLhl/s320/Snow+022.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5308651024852603490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGp4WC0HP38Rt9pCGBYiUZ7kgbyTeIUYvRzkrZyZnxhWdMI5ypjgZFhucK-_ZNp3pnlpPVfb3c3377z3zz4MGDa4qr-lYuMNaJ_FkMrDKtYsRM3xnit6Oy38iedrS1UpEOOaIsJdAk4L3/s320/Snow+018.jpg" border="0" /><br /><div><span style="font-family:Arial;font-size:85%;">I doubt that this will be the world's most comfortable hammock, but that's not really why I'm making it. I'm making it to see if it can be done. And I really do think that it'll be able to hold me--but I'm testing it out with my 9 year-old first, just in case.</span></div></div></div>Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com10tag:blogger.com,1999:blog-2042774063655862309.post-73237902698047306692009-02-14T07:44:00.003-05:002009-02-14T07:53:17.681-05:00Cub Scout PretzelsThis week, we made pretzels in Cub Scouts. And anyone who knows me is probably thinking right now, "I bet Brig just watched an episode of Good Eats on pretzels." And anyone thinking that would be right.<br /><br />Overall, it went really well. The pretzels browned nicely. They were chewy and soft in the middle and firmer on the outside. The Cubs were able to form their own pretzels, which was fun for them. But...they stuck to the waxed paper that I put on the cookie sheet. And not just a little sticking either. So don't forget to grease your sheet pan.<br /><br /><em>NOTE: Don't skip the baking soda bath. It helps to make the outsides soft and brown when cooked.</em><br /><br />Here's the recipe:<br /><br /><strong><em>Alton Brown's Soft Pretzels<br /></em>Ingredients<br /></strong>1 1/2 cups warm (110 to 115 degrees F) water<br />1 tablespoon sugar<br />2 teaspoons kosher salt<br />1 package active dry yeast<br />22 ounces all-purpose flour, approximately 4 1/2 cups<br />2 ounces unsalted butter, melted<br />Vegetable oil, for pan<br />10 cups water<br />2/3 cup baking soda<br />1 large egg yolk beaten with 1 tablespoon water<br />Pretzel salt (You <em>may</em> be able to find this at your local store. Don't use table salt or rock salt. We used Kosher salt due to a lack of pretzel salt, and it worked okay.)<br /><br /><strong>Directions</strong><br />Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.<br /><br />Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.<br /><br />Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.<br /><br />In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.<br /><br />Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com1tag:blogger.com,1999:blog-2042774063655862309.post-9415201972229333782009-02-08T19:06:00.003-05:002009-02-08T19:10:42.588-05:00Making Rope from Plastic BagsFor my first video tutorial, I demonstrate how to make rope out of plastic grocery bags.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/eIh3013NT0g&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/eIh3013NT0g&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com9tag:blogger.com,1999:blog-2042774063655862309.post-46933447354564349702009-02-03T19:05:00.003-05:002009-02-03T19:25:41.854-05:00Hawaiian SandwichesThis afternoon, a friend asked for ideas on making a can of tuna taste good. I'm probably too late, but I thought I'd share a quick, easy recipe we use tuna for: Hawaiian Sandwiches. Credit for this one goes to my wife and her family, although our family has adopted it heartily. Sometimes though, my boys just eat the cheese on top and leave the rest.<br /><br /><strong><em>Hawaiian Sandwiches</em></strong><br /><strong>Ingredients</strong><br />5 oz can tuna<br />approx 1/2 c mayo<br />approx 1 Tbsp mustard<br />8-10 slices bread<br />20 oz (approx) can pineapple slices<br />8-10 slices cheddar cheese<br /><br /><strong>Directions</strong><br />Preheat the broiler to 500F.<br /><br />In a small bowl, mix the tuna, mayo, and mustard. Place bread slices on a baking sheet. Spread the tuna mixture on 8 to 10 slices of bread. Place one slice of pineapple on each slice of bread, cover with one slice of cheese.<br /><br />Put sandwiches under the broiler until the cheese is melted and bubbly, about 5 minutes.Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0tag:blogger.com,1999:blog-2042774063655862309.post-84672814415738913602009-02-01T17:28:00.007-05:002009-02-02T11:31:27.276-05:00Cooking Bread in the OutdoorsDaniel Edwards asked me about my <a href="http://digrat.blogspot.com/2008/10/amish-friendship-bread-plain-old.html">Sourdough AFB</a>: "Do you know how to do this in a Dutch oven? I need to make some of this at a big scouting event (out in the wilderness), and so naturally, we don't have any conventional ovens out there to use..." Unfortunately, he didn't leave an email address in response, so I've put my reply in a new post.<br /><br />You <em>could</em> do AFB in a dutch oven, but it would take at least two weeks of prepwork just to make the starter. Plus, if you're going to have dough rising overnight anyway I recommend making <a href="http://digrat.blogspot.com/2008/08/no-knead-pseudo-sourdough-rehash.html">No-knead Pseudo Sourdough</a>. It has a nice thick crust and a great, but subtle, sourdough taste without the hassle of starters. At the bottom of the linked post, it has directions for outdoor cooking in a dutch oven.<br /><br /><em><strong>Edit: </strong>You could also check Mark's blog for an actual <a href="http://marksblackpot.blogspot.com/2009/01/best-dutch-oven-sourdough-bread.html">sourdough recipe cooked in a dutch oven</a>.</em><br /><br /><br />OR<br /><br />I recently acquired <em><a href="http://www.amazon.com/Scouts-Outdoor-Cookbook-Falcon-Guide/dp/0762740671/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1233527687&sr=8-1">The Scout's Outdoor Cookbook</a></em>, and it has a fantastic recipe for "Hungry Hunter's Basic Bread." I've made it several times in the last month or two in both a 12" and a 10" dutch oven in my conventional oven. Here's the recipe, although I highly recommend getting the book:<br /><br /><strong><em>Hunter's Bread</em></strong><br /><br /><strong>Prep</strong><br /><br />If you're going to make this outdoors, I recommend mixing all the dry ingredients into a gallon-size zip-top bag while still at home. Don't forget to bring about two cup's worth of extra flour for kneading, or just in case the dough is too wet.<br /><br /><br /><em>Note: Ingredient list is for a 12" DO)</em><br /><strong>Ingredients</strong><br />8 cups all-purpose flour (6 cups for 10" DO)<br />3 tsp salt (2 tsp for 10")<br />5 tsp rapid-rise yeast (or two packets) (3 1/2 tsp for 10")<br />2 cups water, 120 to 130 deg. F (it's pretty darn hot!)<br /><br /><br /><strong>Directions<br /></strong>Mix dry ingredients in a large bowl. Add water. Stir until too stiff to mix, then knead by hand for 10 minutes. When finished, the dough should be soft and a bit sticky. Add small amounts of flour while kneading to adjust if the dough is too sticky.<br /><br />Form dough into a smooth-skinned ball and place in a greased 12-inch dutch oven. It is important that the dutch oven isn't cold. Preheat, if required, but only enough to take the chill out of the metal. Turn dough over so the entire dough ball becomes oiled. Cover the oven and place two coals on lid near the edge.<br /><br />Let dough rise until doubled in bulk, about 45-60 minutes depending on ambient temperature and wind conditions. During this time, keep the oven warm but not hot. The dough ball should fill the oven. Once the dough ball has risen, gently press it down to de-gas it. Remove the dough and carefully reform it into a smooth ball.<br /><br />Return the dough ball to the warm oven, replace the lid, and replace the two coals with fresh coals. Allow the dough to rise again to about twice its bulk--about 30-45 minutes. It should now fill the oven nearly to the lid. Don't be tempted to add coals to hurry the process.<br /><br />Once the dough has nearly reached the lid, place 11 fresh coals under the oven in a ring, just inside the edge of the base. Place 21 briquettes on the lid in a ring along the outer edge. Place two more coals in the middle of the lid near the handle. (For a 10" DO, use 9 under, 19 over + 2 in the middle.) Once you can smell the bread, it is almost finished baking. It should take about 35-45 minutes. Take a peek at 35 minutes to see if the top is browned.<br /><br />Once the bread reaches an internal temperature of 185F it is finished; however, the top may not be as brown as you like. To brown the top, add up to 6 coals to the lid and bake another 5 to 10 minutes. Remove the bread and allow to cool on a rack for at least 45 minutes.<br /><br />Slice and serve with copious amounts of butter.<strong><br /></strong><strong><br /><br /><br /></strong><strong></strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaG0gF5fPLStHCMha12b-DmXAIA85DqKHWJtN_VoOUgtS8rAeHhy8p7_MyyThX4kO9xdmH7MHvuaMb1RoNiHCiCVaPKJVFzBgh3gL1cuvFNXzqRuK4re46FuluzSsKW4ZECo5VsJON17Ji/s1600-h/DSCN0980.JPG"><img id="BLOGGER_PHOTO_ID_5297968354620929106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 229px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaG0gF5fPLStHCMha12b-DmXAIA85DqKHWJtN_VoOUgtS8rAeHhy8p7_MyyThX4kO9xdmH7MHvuaMb1RoNiHCiCVaPKJVFzBgh3gL1cuvFNXzqRuK4re46FuluzSsKW4ZECo5VsJON17Ji/s320/DSCN0980.JPG" border="0" /></a><br /><div align="center">This loaf was baked in a 12" dutch oven.</div>Brighttp://www.blogger.com/profile/05112669546505362727noreply@blogger.com0