**Remember, my blog is not sponsored or monetized in any way. No link in my posts is an affiliate link, and these ideas are all my own. None of these companies know who I am, and all of this is crap I buy with my own dang money. I’m just not that cool, y’all**
So, when I was writing my 2020 favorites post earlier this week, I totally forgot to add my absolute favorite planner of all time from Commit30. I’ve tried so…many…planners. Seriously, including the ever-popular Happy Planner system, and none of them ever stuck with me. They were either too niche, or felt like an art project rather than a tool for efficiency.
This is the one that just ticks all of the boxes for me. It focuses on goals and the action steps you plan to take to get there, be they health, personal, professional, and on the yearly, monthly, weekly, and daily basis. It also makes you think about accountability, and be honest about why you did not reach your goal. After a tumultuous 2020, I am ready to focus on some specific positive changes.
I’m going to share some images from their site so you can see why I love this. My planner contains too may personal details to share my pics with you (y’all don’t want to know when I change the cat litter or get my allergy shots), but I promise, you should check this company out, specifically their social media accounts where you can see more detailed pics and videos.
While they also offer digital options, I’m still an old school paper gal, so that’s what I order. I’m on my third year of this planner, and though I’m probably jinxing 2021 by having the audacity to buy one, I’m still went for it.
So, just an update to my favorites’ post. As the song says, maybe this year will be better than the last.
So, I love French Onion Soup. Like really, really love it. But, I never get to eat it.
See, my favorite restaurant that made my favorite French Onion Soup went out of business, and in Louisiana, the soups in restaurants trend toward seafood bisques, gumbo, potato, ham bean, or the occasional tomato basil. So I know what you are thinking: Why don’t you make it yourself, weirdo?
Well, as you know, I live with some of the pickiest damn eaters on the planet and not one can tolerate even the thought of a soup based on deliciously decadent caramelized onions. Even trying to sell them on the cheesy toast aspect failed miserably. So, I just never bothered to make it, because I’m not going to make two dinners just so I can have some freaking soup.
But earlier last month, the husband was out of town, and I decided f—-it. I ordered pizza for the Heathens and made myself some dang French Onion Soup (and sent the rest to my neighbors, so they could bask in the awesomeness as well). I adapted a recipe I found online, tweaked it, and the result was rich, gooey, cheesy, brothy, warmth to my semi-bitter soul.
This recipe is easy-peasy, but you really need to take the time to caramelize the onions over low to medium-low heat (depends on your stovetop). This can take like 30-45 minutes, but that’s what gives the soup the depth of flavor you want.
6 cups thinly sliced sweet onions (basic yellow or Vidalia)
1 TBS all-purpose flour
1/3 cup dry sherry (like from your local liquor store, not that "cooking wine" crap found on the vinegar aisle)
5 cups beef broth
6 springs fresh thyme, tied into a bundle with food-safe kitchen twine.
2 cups grated Gruyere cheese
12-16 1/4-inch thick baguette slices (basically you want enough bread slices to cover the top of your soup bowls)
Kosher salt and pepper
Olive oil spray, non stick spray, or other method to toast your bread
In a Dutch oven, melt the butter over medium-low heat. Add the onions and a 1 TBS of water, and season them with about 1/2 tsp. of salt. Cook the onions, stirring occasionally until they caramelize, about 30-45 minutes. If the onions cook too fast, lower the heat so they don't burn.
Add the flour and stir to coat the onions. Cook for 3 to 4 minutes, then add the sherry. Cook 1 to 2 minutes, then add the beef broth and thyme bundle. Bring to a low simmer, and cook 40 minutes, stirring occasionally.
While the soup is cooking, spray your baguette slices on both sides with olive oil spray and season with a sprinkle of kosher salt and pepper. Toast the slices on both sides in a skillet over medium high heat.
Preheat your broiler. Place your 4 soup bowls on a rimmed baking sheet. Remove the thyme bundle from the soup carefully, and test the soup for seasoning, adding salt and pepper if desired.
Ladle the soup into the bowls, and arrange toasted baguette slices on top for full coverage. Sprinkle cheese evenly over each bowl (about 1/2 cup per bowl).
Broil the soup until the cheese is brown and bubbly to your liking. Enjoy!
**Remember, my blog is not sponsored or monetized in any way. No link in my posts is an affiliate link, and these ideas are all my own. None of these companies know who I am, and all of this is crap I buy with my own dang money. I’m just not that cool, y’all**
The husband has recovered (mostly) from the ‘Rona, and through careful quarantining, the kids and I did not contract the virus. He has pretty sick there for a while, and is dealing with a lingering cough and fatigue, but we got lucky. Thanks for the well wishes.
So, as I have been shopping for the holidays and planning for the new year, I thought I pass along some of the things that I really enjoyed this year (other than the endless warmth of the 2020 dumpster fire).
I really love Knife Aid. It’s like the Netflix of knife sharpening. You pick how many you want sharpened and they send you the materials to pack up your knives and mail them in. Then, they send them back to you perfectly sharpened. It’s only about a week in turnaround time and very convenient. I have used them twice, including last month.
I love OXO containers. My pantry is out of control, and these are helping me tame the chaos. I still want more.
A bluetooth meat thermometer was game changer. Yes, I use it when smoking meat, but I also use it for so much more. For example. I used this on Thanksgiving for the turkey, which meant I could watch the temp in real time, and also not lose heat from constantly opening and closing the oven to check on the bird. I also use it for cooking roasts, prime rib, chicken and more. You can go about your day without worrying that you are going to overcook an expensive piece of meat or undercook the poultry.
I am totally OBSESSED with this one. So, it’s basically a murder-mystery subscription box you get each month, but think of it like a limited tv series with episodes. One “season” lasts a few months, or you can purchase past “seasons”/mysteries in their entirety. You get all kinds of clues and documents to investigate, but they also have cool online components to enrich the experience. We are currently working our way though the Blair Witch season and the Cadence Theater season. If you are stuck in quarantine, pouring over clues in order to catch a killer is a great way to pass the time.
I am in love with Hue-It Hand Dyed Fibers. This local-to-me Louisiana artist specializes in small-batch dying, and has an incredible portfolio of colorways. Most of her stuff sells out fast but she takes preorders if you missed out on a colorway. I recently snatched up a couple of skeins that are just waiting for the right pattern to come along.
My neighbors gifted me this book after we had a mini-Thanksgiving this summer (they are in our “pod/quarantine bubble”). This book is LEGIT cool. These recipes are not for those looking for basic pies. These guys compete around the country and their ideas are complete bananas. Favorites so far are the Strawberry Margarita Pie and the Caramel Popcorn Pie.
This cookbook was written by the founder of the Mosquito Supper Club restaurant in New Orleans. It’s beautifully shot and showcases Louisiana food traditions that are slowing being lost. If you have any interest an authentic Louisiana cuisine, this needs to be in your library.
So, my go-to recipe software, Living Cookbook quietly went out of business and has basically ghosted it’s customers. So, I spent part of the year test-driving Cook’n, MasterCook, and Paprika, which came out the clear winner. I think it was the easiest to learn/use out of the three, and with a more intuitive interface. I was able to import my Living Cookbook files, though I will say that some things did get lost in translation. I had to go back and check each recipe to correct some things that got garbled in the transfer, but the same thing happened with the other two as well. Otherwise, I’m happy using it, and very grateful for the cloud sharing ability.
This herb stripper was featured on Food Network’s The Kitchen, and host Sunny Anderson loved it so much she immediately said she was taking it home with her. I LOVE this. It strips those pesky thyme and rosemary leaves off of their stems in two seconds flat.
Oh man, it’s been a week, a no-good-very-bad week. While we all knew Thanksgiving would be different this year, I never saw this one coming. The Hubs caught the ‘Rona and was diagnosed this weekend. Cue an immediate two week (maybe longer) quarantine for our family, and the challenge of keeping him strictly isolated from the rest of the house in hopes of preventing it from spreading to me and the kids. (‘Rona+asthma=no bueno). So much sanitizing…so much hand washing…it’s a process. He is feeling pretty crappy, and we are missing him, but I know it could definitely be worse. The rest of us seem symptom-free so far, and I’m keeping my fingers crossed that we just might get lucky.
So our scaled-down Thanksgiving will now be even more so. I worked with the Heathens to edit the menu we had planned, though admittedly, it could still feed a very large crowd. If Thanksgiving feels lonely and less-than-special this year, they at least get to have their favorites stay on the menu. I already bought the 24-pound turkey, and I’m not giving up my Honey-Baked Ham, so the leftover game needs to be especially strong this year.
Since my last leftovers post, we have incorporated a few more recipes into the mix and I have other ideas to try.
I took this idea for Thanksgiving Tamales and ran with it. I did them with dressing, turkey, cheese, and spiced-up leftover cranberry sauce with sautéed jalapenos. And to make life easy, I steamed them in the Instant Pot. There are plenty of tutorials for cooking tamales both traditionally and in the Instant Pot.
I make Turkey a la King using this recipe. But instead of the cornmeal waffles, I take leftover dressing and add an egg or two to really help bind it together, then cook it in the waffle maker until golden brown. This is fabulous.
One thing I surprisingly never thought of is a classic Kentucky Hot Brown. Most of the ingredients are things I already have on hand from my Thanksgiving prep. I’ve also seen a ton of recipes for Hot Brown casseroles if you want to go rogue.
While we usually do the paninis I talked about in my last Thanksgiving leftovers post, I saw Jeff Mauro do this chimichanga of awesomeness on The Kitchen this weekend. Same principle as the paninis, just deep fried into pure joy. I will say that the size of the tortilla he used is not commonly found at the average Louisiana grocery chain, so I’m hoping to be off quarantine by then to pick some up from a local market.
I forgot to link my recipe for Cajun 15 Bean Soup in the Instant Pot last time. I always leave a good bit of ham on the bone before I toss it in the freezer. It’s a great rainy day meal.
I mentioned switching out turkey for chicken in recipes last time, but here are some specific ideas: Classic King Ranch, King Ranch Mac and Cheese, Fajita Chowder, turkey tacos, Thai turkey wraps, and a classic chicken noodle soup made with turkey, pictured above. For ham, consider classic ham biscuits, omelets/ scrambles, you can easily add chopped ham to this hash brown casserole to make it a main dish, and to a simple pasta alfredo with peas.
So there are some leftover ideas. I’ll probably be posting a lot to Instagram this Thanksgiving week since I’m still cooking, but not hosting a 20-30 person holiday. So, if you have questions, comment here or there. Quarantined is more fun with commiseration.
Finally, if you are a frontline worker, I want to personally say thank you. I can’t imagine how difficult this year has been for you, and it’s probably going to get worse based on the indications. I want you to know that you are what I am most thankful for this year.
I’ve been knitting up a storm lately, so here’s what’s off the needles.
Pattern: Fantastitch by Stephen West (available for purchase on Ravelry)
Yarn: WalkCollection Bliss in the Stone, Volcanic Sand, Artic Wolf, Limestone, Dutch Sky, and Birch Tree Colorways
Needles: US 4
Notes: No mods on this one. It is one of my favorite projects, even if it took me FOREVER. But that’s because this thing is huge! It’s about 9 feet from point to point, hence my need for G-Man to model it for me. As always with Stephen’s patterns, it was clear and easy to understand, and though I did not need them, he usually has tutorial videos on certain techniques. Overall, thumbs up on this project.
Yarn: Lorna’s Laces String Quintet in the Blueberry Cobbler colorway set
Needles: US 4
Notes: I’ve had this yarn languishing in my stash for years. It came from the now-defunct YarnBox, and I could never figure out what to do with it. When I saw this pattern, I knew it would be perfect for this yarn. The pattern is very easy and well-written. I think my only complaint is the nylon content and high twist of the yarn did not produce as smooth of a fabric as I prefer. Bean loves it so I am forseeing her “borrowing” it quite a bit.
Yarn: Blue Sky Fibers Woolstok in the Highland Fleece, Earth Ivy, Spring Ice, and Midnight Sea colorways
Needles: US 6 and US 7
Notes: This has been a popular pattern for years and I finally decided to work it up. It’s my first attempt at stranded colorwork, and a good starting project to learn the techniques. (If you are hesitant about colorwork, it’s easier than you think. I avoided it for years, and now feel silly). This yarn is an excellent choice for colorwork because the fibers really encourage the stitches to “stick” together. Easy pattern as well.
Pattern: Swing Left Socks by Just Run Knit Designs
Yarn: Little Skein the the Big Wool’s House Sock in the Swing Left colorway
Needles: US 1
Notes: I bought the Sock the Vote kit from Little Skein in the Big Wool (Anne) back in 2016. I saved it for this year and worked on them when we travelled a couple of times. Forgive the pic. It’s not easy to take a picture of a sock on your own foot. I wasn’t a big fan of the German short row heel technique, but that’s because I don’t think I was grasping it with the way it was worded. If you already have a sock heel construction you prefer, it would be easy to sub it in. I enjoyed finally knitting myself some socks, much to my husband’s complaint. He loves handknit socks, but his giant Neanderthal feet make me feel like I am in a sock knitter’s hell.
So there’s the update on the knitting front. I am taking a break from some current projects/plans in order to knock out a few knits for Christmas gifts. My son’s girlfriend is definitely knit-worthy, so I’m hoping to knock out some mittens and a hat for her. I may or may not whip up some gifts for neighbors, but I do know I need a break from fingering-weight projects. I could go for some more instant-gratification projects. Time for some cozy movies and cozy projects.
Welp, we finished up the first quarter of the school year, and while virtual learning is the definition of the fifth circle of hell (rivaling my nemesis known as the school carpool line), Bear and Bean kicked ass and took names. Their report cards were a huge weight off of my shoulders. I’ve struggled with the decision to keep them virtual while so many of their peers returned to full-time classrooms. Would they be able to keep up? Would they resent missing out on the fun parts of school? Would they still learn with equal quality from home? I’ve been more stressed than a long-tailed cat in a room full of rocking chairs. But, in the end, they ended up being pretty dang good at managing it.
Meanwhile, at some point, it occurred to me that, if all they needed to do school was an internet connection and a workspace, well, that did not necessarily have to be at the house, right? Two margaritas later, I threw together an impromptu trip to Destin, Florida. October is pretty much the end of beach season, and hurricanes have been like “Hey 2020, hold my beer.” So, I easily found a condo, we hopped in the truck, and that was that. Despite G-Man being off to college, the remaining four of us have been together all day loooonnngggg, every day. Just experiencing a change of scenery made all the difference in the world. The only downside was tire issues on the way back that transformed an 8 hour drive into 13 hours of no fun. Regardless, fresh air, good food, and quiet days made it all worthwhile.
Other than the last-minute trip, we’ve been cooking, baking, and sharing time with our neighbors.
But now, I’m looking forward to the holiday season. Normally, I am the drill sergeant that refuses all Christmas until after Thanksgiving. Thanks to 2020, I’m like, “Turn on Hallmark. I need cotton candy for my brain!” So, I’m throwing my arbitrary holiday rules out the window.
I went to order my yearly planner as I always do in November (my favorites are from Commit30 fyi), and it dawned on me that maybe I am jumping the gun. My 2020 planner sits on my side table, mostly blank or full of plans that never happened.
Is ordering the new one inviting trouble? Us Louisianans are a notoriously superstitious bunch, so I am hoping I’m not daring the universe to up the ante in 2021. In the meantime, it’s time to break out the Thanksgiving binder, hunt down the turkeys, and accept the fact that, yes, we are all still in this for the long haul. But I live in the land of the drive-thru daquiri, so it’s all gonna be ok.
The past few weeks have been a whirlwind of milestones, big decisions, and long discussions about what the future holds.
But first and foremost, G-Man graduated Magna Cum Laude for high school! I cannot believe that he is no longer my fussy, difficult, colicky baby, or my sweet little boy building train tracks across the living room floor. Though he missed out on all of the trappings and traditions of senior year, he did not let disappointment ruin his outlook on his accomplishments. He will be moving into his dorm in a few short weeks, and I confess that the reality of that fact weighs heavy on me. I know every parent deals with the sense of loss that comes from realizing your day-to-day family life will never be quite the same, but I also know he is close enough to come home when he wants. I’ll bribe him with home cooking if I have to. I draw the line at laundry, though, that’s all on him.
Though we are letting G-Man head off to campus with some trepidation (assuming the ‘Rona doesn’t keep f&%king everything up), we made the difficult decision to keep Bear and Bean home this quarter and utilize the virtual learning option. Though the schools in our area are going to do their best, we just don’t feel comfortable putting them in close quarters right now (Bean would still have 25 students in a classroom). Yeah, I know, “kids are resilient, blah, blah, blah.” It’s not just about the kids, but everyone else in our bubble, like me with severe asthma, our elderly neighbor who we check on, our neighbors who are essential workers, and more. We will re-evaluate after the first quarter, but for now, I get to dive back into the hell otherwise known as homeschooling. Some people are talented, passionate, incredible homeschoolers. I envy them deeply, as I am impatient, lazy, and not teacher-material whatsoever. All the margaritas in the world can’t fix that fact.
Meanwhile, I had my worst allergic reaction yet, and it landed me back in the hospital. I am going to write a post about that at a later date, because it was the first time I had to use my EpiPen, and my fear and second-guessing myself almost killed me. The only bright side of that event is that I will not hesitate next time.
If all of this was not stressful enough, Husband made the very difficult decision to leave his position at a company he has been with for nearly 20 years. It’s the right call, for many reasons, but mostly, he needs to focus on finding life balance and reclaiming his health. I have no idea what the future holds, and what other changes await, but it will be good to take a breath at a time when life just keeps getting more insane. 2020 needs to just cut the crap already, don’t ya think?
In the midst of all of this chaos, I am getting back to some basics, which I’ll be sharing soon. But in the meantime, if you are still feeling like 2020 needs be junk-punched, I suggest surfing the web for Halloween inspiration. If you say it’s too soon, I don’t think we can be friends right now. Zombie gnomes make everything better.
It’s been a hot minute since I last posted, because we have been trying to enjoy this unusual summer as best we can. I tell ya, if ever there was a time to build a pool, or for my sister to build a lake house, we clearly picked the right time. Since they have been finished, both have been been a life-saver as far as family entertainment. Now, I can’t say I’m loving the treadmill in my living room (purchased once we realized going to the gym won’t happen for many more months), but it will move to G-Mans room when he leaves for college. Mostly, our days have been meanderingly unstructured.
Bean finally celebrated her First Communion, and has been plowing through a collection of Baby-Sitters’ Club books, with an occasional Nancy Drew thrown in. Meanwhile, Bear has been baking cheesecakes, and G-Man and his girlfriend eagerly plan for the start of college.
On their most recent visit to campus, they brought back a ton of peaches for me, so I canned Bourbon Peach Jam and Peach Jalapeno preserves. I really wish I could go to the local farmer’s market, but I’m not willing to risk the crowds. Since we did not get our garden built in time, it will be a while before I’m back to salsa and candied jalapenos.
We have also been cooking up a storm, while trying to support our local restaurants. It’s been incredibly depressing to see so many established, family-run restaurants close their doors permanently.
Overall, however, it’s been an uneasy countdown to fall, and wondering what school is going to look like for all of my kids. Will they go back? Will it last? Is it safe? Bean hated online learning, and right now, her school is giving us the option to go back full time or stay home for online class. Bear’s school offered an option to go back 2 days a week, with the others being at home, or all at home. It was easy to decide for Bear to stay home. He’s pretty much self-sufficient and adapted well to at-home learning. But I feel like, if this spring was any indication, Bean will not get much out of it. But, do we really take the chance of sending her? Don’t even get me started on the anxiety of sending G-Man to college. I know parents everywhere are facing these decisions, and I feel like there is no right answer. However, whatever it is, it will be an adjustment to return to days of structure. With so many big changes on the horizon, maybe these lazy days are what we need to prepare for what’s ahead.
Day five gazillion of quarantine. We’ve been plodding along, and thank bejesus, today is the last day of school. Homeschooling did not bring out the best in me, and poor Bean deserves a teacher who is not brought down by the devil otherwise known as “Common Core.” While this past week has been an exercise in patience, I did have a bright spot:
I took a quick drive down to the strawberry farm to pick up a couple of perfect flats. (Before you side-eye me, it was contactless pickup). Despite it being the spring from hell in terms of storms, hail, and tornados, the crops managed to thrive. When I arrived home, I immediately launched into a full afternoon of canning.
Ok, maybe I went a little overboard. But in fairness to me, I think a lot of us under quarantine feel the need to fall back to, or learn, some fundamental skills of self-sufficiency. My social media feeds are full of sourdough starters, homemade breads, pantry recipes, and ideas to stretch items further. People are also tackling things that they would normally outsource, like birthday cakes, haircuts, and even pet grooming.
I totally get it. We see supply chains breaking down, and I think that we are all getting the reality check that it takes mere weeks to go from abundance to scarcity. If you told most of us on New Years Day that, by May, we would be rationing meat, toilet paper, and cleaning products, we all would have laughed hysterically. Especially if you told us yeast turned into one of the most coveted commodities. But now, we all have the uncomfortable knowledge that we are more vulnerable than we think, and so we turn to the kitchen, garden, sewing machines, and other tools that help us feel more in control of our lives.
So yeah, I canned a crap-ton of strawberry-jalapeno jam, and you can to!
A Sweet-Spicy Jam That Makes the Most of Fresh Strawberries
This should make about 8 half-pints, but I don’t think I’ve every made a recipe that did not go either over or under expectations.
If you are new to canning, I highly encourage you to purchase the Ball Blue Book to learn the basics. I posted a few thoughts in this post for those considering giving it a try. Canning is not hard, it’s just understanding a few basic principles.
When canning, ideally use commercially bottled lemon juice. I know that stuff is gross as all get-out, but the reason professionals recommend it is that it has a consistent acid level. The acidity of fresh lemons can vary greatly, and the acidity is key in safe water bath canning. Remember that canning is about food safety, so the experts want to ensure we all have consistent results and not death by botuluism.
Take the time to skim the foam well.
You will probably still have strawberry solids that float to the top of your processed jars, giving your jam an uneven appearance. As mine cooled, I would occasionally turn the jars upside down, let them cool for a while, turn them right side up, cool for a while, repeat. Toward the end of cooling, I have them a good shake to ensure any solids distributed evenly in the jelling syrup.
If ever there was a time to tune into the food supply and learn an essential skill, this is it. Go for it!
I think this is the week when I hit the wall, and I’m just about over this crap.
I hate homeschooling with the fire of 1000 suns. I have zero enthusiasm in the cooking or working out department. I don’t think I’ve had a descent night’s sleep in weeks. Overall I feel antsy, irritated, and instead of getting things done, I spend too much time scrolling through my phone and zoning out. Even my knitting languishes untouched.
As I was unwisely watching the news this morning, I heard one of the reporters use the term “quarantine fatigue,” and I realized that this is exactly what has been weighing me down this week. I have plenty to do, and more than enough things to occupy my time, yet the general malaise and total lack of motivation persists. Every day for the past few, I keep telling myself that I’ll snap out of it and get back that determination and proactivity to make the best of a sh*tty situation. After all, we are healthy, my husband is gainfully employed, and we are not dealing with a fraction of stress and challenges that so many people face. While deep down, I still have an attitude of gratitude, why am I feeling as snarly as a irritable grizzly bear?
I think the term quarantine fatigue speaks to the heart of the matter. I accept that social distancing saves lives, and I definitely don’t understand these yahoos who vehemently argue against the reccomendations of the leading health experts…cause ya know, science. For the health and wellness of our family and community, we will continue to be cautious long after restrictions lift. However, the not-knowing takes its toll. I can endure discomfort, disappointment, and watching stupid people make even stupider choices, but the lack of an end-date creates a pervasive, ever-present, white-noise-like sense of anxiety. Even if you aren’t actively paying attention to it, it’s still there in the background grating on your last nerve.
Beyond that, there’s this constant, internal tug-of-war between petty disappointments that hurt deeper than they should, and the stark truth that they stem from ridiculous first-world problems. Yes, we lost our vacation, prom, graduation, First Communion, birthday celebrations (including my 40th this weekend), and the big family reunion. This was going to be a year of many milestone events for our us. But, with people truly suffering physically, emotionally, and mentally, feeling upset over not being able to have the graduation/18th birthday bash for my oldest makes me feel deeply ashamed.
But, for now? I want to get back the optimistic determination that carried us through the first month of quarantine. I want to not feel like I wake up each day with less energy and more pessimism.
So, I’m trying to get this listing mental ship back on even keel. It wasn’t much, but I baked Mom’s Pound Cake today, and will try to cook dinner and not stab one of the picky eaters with a fork when one of them complains about some aspect of the meal. I will promise myself that tomorrow, I will workout, I will get off the phone and read a book for a while, I will knit, and I will wage war against quarantine fatigue that came out of left field.
Or, maybe I’ll get a drive-thru daquiri. There’s always that option, too.