cooking

Cultivating an Ever-Expanding Skillset

So, this week, I wanted to talk more about the how’s and why’s of my reasons for leaning into new homemaking/cooking/”old-fashioned” skills. In my recent 20% Better post, I described the basic rationale as to why we are baby-stepping our way toward improvements around our home toward  supporting local economy and sustainability.

Ok, but before we get there, I do want to emphasize that there is no right or wrong way to approach homemaking (well, unless you believe Miracle Whip is mayonnaise…well, then, we need to stage an intervention on your behalf…I’m just sayin’ is all). I think any conversation about homemaking, sustainability, slow food, shopping local, etc. need to eject the tendency to assign dichotomous value systems. If we start labeling things as good or bad, right or wrong, all or nothing, we often end up with a myopic viewpoint that sanctifies one idea while demonizing another, and we end up being exclusionary and unattainable rather than inclusive and accessible.

Let’s be real for a second. The ability to try new recipes, bake fresh bread, learn about pasta, canning, knitting, sewing, gardening, entertaining and countless other things all come down fundamentally to privilege. The privilege of time, access to resources, or both. I’m at a season in life where I have more time; I no longer have colicky babies, terrible-two’s toddlers, or full-time employment. I have the PRIVILEDGE of time in a way I did not have in the past, so I can devote it to experimenting and learning. Likewise, I have the resources or access to resources to learn, reliable sourcing to fresh, quality food, and ready transportation. Many people do not.

So, what’s my point here? I think when I talk about the value of growing in homemaking skills to ME, I never want to insinuate that it has some warped universal intrinsic moral value. If we romanticize “old-fashioned,” or elevate “handmade” in such a way that we are alienating others or creating a one-right-way mentality, we’ve missed the forest for the trees. To me, homemaking means cultivating a relatively happy, reasonably healthy, personably hospitable place you where you want to be and to share with your peeps. To cast any homemaking endeavor as an all-or-nothing, good/bad thing means that we are probably missing the point entirely.

So, now that I’m off my soapbox, I want to recap some of my efforts so far, and what’s on the horizon. This year, I’ve tackled my sourdough phobia, and it’s going fantastic. Don’t get me wrong, I’ve experienced quite a few abject failures, but I learned something new each time. Once I got into the grove, I’ve worked bread baking into my weekly routine and let’s just say, the others in this household are quite happy with this.

Going with the “ever-expanding skillset” mentality, I have also baked sooooo many new-to-me cookies and cakes, experimented with fresh pasta, and am giving an embarrassingly poor effort at spinning wool into yarn. I am about to venture into wood-fired pizza, curing meat, and pressure canning. Now, I’ll go ahead and say it now; I do not see myself expanding into sewing anytime soon. I can sew a reasonably straight line, and I managed to crank out dozens of face masks for friends and neighbors in 2020, but sewing is not my jam. At all. Too much precision required for my chaotic ass. Take that disclaimer as you will.

Back to the hows/whys. One of the biggest lessons I’ve learned from this initiative is that nothing occurs in a vacuum. In a predictable turn that surprises no one but me, learning about one thing opens doors through which, by extension, lead to more. When I became obsessed with barbecue/smoking a few years ago, I ended up learning about sustainable meat production, butchering and cuts of meat and how they are best used, geographic flavor profiles in barbecue, the science of various smoker constructions, etc. This is what first led me to look locally for sustainably produced meat. So, my point is that small steps continue to lead me to new skills.

As I continue with these projects, I feel more connected to our home, the community, and the importance of traditions. Personally, I feel a lot of satisfaction in understanding the how’s and why’s, in being able to create, and knowing that when the zombie apocalypse comes, I could probably land a safeguarded spot in the survivor’s camp. Just kidding, but it’s a nice fictional perk, don’t ya think? Also, the kids see me researching, doing, and sometimes failing; I hope the takeaway for them is an attitude that they can figure out new things, “hard” things, if they really want to.

Well, that’s enough homemaking musings for today. I’ve got a pork belly that’s about to become bacon, and doesn’t that sound like fun?

 

 

 

From the Cookbook Library–Recent Reads and Reviews

It’s no secret that I have a cookbook problem…in that I will never, ever have enough. However, I am also guilty of being lazy AF when it comes down to meal planning for this circus. Rather than taking the time to go through my library of cookbooks throughout the week for inspiration, I often spend Sunday mornings scrolling online for fast ideas so I can get my grocery order in on time.

Well, as this year-of-improvement trucks along, I realize that expanding my culinary skillsets also means that I really need to spend a little less time on my phone, and a little more time amongst my bookshelves. So, I’m slowly attempting to build into the routine time to look to my books each week when it comes to meal planning and experimenting. Since I also vowed to cut down on my phone usage (a wee bit harder than I thought), this goal is doing double-duty for me.

Here are a couple of books I cooked from this week, or dove into for future planning:

The Woks of Life Cookbook Cover

The Woks of Life came to me via my Hardcover Cook subscription, and dang if I wasn’t the last to know about the authors’ fantastic food blog. I absolutely love every part of this book, from the family history and stories to the recipes that feel completely accessible to home cooks. On my first pass, I flagged at least 20 recipes I can’t wait to try. This weekend, I made some pork dumplings and chicken curry pockets, along with the ultimate dipping sauce. I wanted to keep going, but alas, we were all full at that point.

My dumpling assembly technique remains woefully inadequate, but everything was still dang tasty and I have plenty more dishes that I want to make soon. This book is a welcome addition to my library, and you should totally check it out at least the blog. I foresee pork buns in my future very soon.

I’ve mentioned previously that I’ve been baking up a storm, but picky eaters are still gonna pick. So, in addition to cake and pie experiments geared toward broadening my culinary skillsets, I’ve also been working my way through this King Arthur Essential Cookie Companion. This book has PLENTY of cookies that are easy to make and frequently utilize items I already have in my pantry. More often than not, I can flip through and find a new cookie recipe to crank out in a pinch before one of the boys gets home for the weekend. So, while I toiled away on a 2-hour caramel frosting that could not save a bone-dry caramel cake (from another cookbook I won’t mention), I at least whipped up a back-up bunch of chocolate-peanut half-moons (post-dip in chocolate not pictured).

Yeah, I am definitely putting some miles on this one, and I also recommend it if you like easy cookie recipes with clear instructions that have been thoroughly tested. I just finished up a batch of Chocolate Wake-Ups in between typing this and working on this weekend’s sourdough.

So, I technically have not tried any of the recipes in this book, but I still think it’s worth a look before summer’s bounty starts rolling in. I cannot for this life of me remember where I heard about it, but I am always on the lookout for books to add to my canning/preserving/skill-building library. This volume covers a lot of bases, from water bath and pressure canning to meat curing and beginner cheesemaking. I have been wanting to branch out into pressure canning for a while, and after reading this, I feel a somewhat less intimidated to get started. Also, after perusing the chapter on curing/smoking, I am about to start the process of turning a lovely pork belly I got at the farm into bacon, so I’ll follow up in a later post on how that goes. Overall, this book is very well-written and thoughtfully laid out, so check it out if you are so inclined.

Well, that about covers it in the time I have before the dough needs more attention. Hopefully, Operation Cook the Books continues, because my habit for acquiring new cookbooks will probably never be tamed. In fact, I wonder what’s new at the bookstore this week……

February Goals Round Up

I am a little late getting this post up but it’s time to review how the month went.

Health/Personal

  • I only lost about four pounds this month and definitely was not as consistent with my fitness, but with reason. Unfortunately, I caught a nasty virus, but luckily, it was not covid, flu, or strep. The downside of having asthma, however, is that colds/respiratory illnesses hit me like a ton of bricks and linger forever. We also had an appendicitis scare (false alarm) with one of the kids, who also ended up needing a CT and was diagnosed with mild pneumonia, so February and health were not getting along at all.
  • Overall, I think my biggest take-away from the month is that I need to stay on track mentally and physically, even when the train gets derailed. We had quite a few unscheduled events and detours from our usual routines, and I need to not let those subdue momentum. But, progress is still progress, and I am feeling good.

 

 

Kitchen

  • Baking: Another NINE new recipes tried, so I’m calling that a success for baking practice. I made: Copycat Biscoff Crumbl Cookies (kids really liked them), Cinnamon Sugar St. Louis Gooey Butter Cake (meh, just like a basic coffee cake but more work), Copycat Crumbl Snickerdoodles (a bit dense but good), Copycat Crumbl Red Velvet Cookies (also a bit dense), Red Velvet Cake (good, basic recipe), and the following cookie recipes from the King Arthur Cookie Companion book that I could not find exact matches for online: Fudgy Brownies (kids loved big time), Tender Toffee Rounds (husband liked, kids thought they were bitter from the dark chocolate), Soft Oatmeal Cookies (weird, ends up more like rounds than cookies), and Sugar and Spice Drops (interesting and perfect for fall). I am loving this book, but most of the recipes from it have not been published online by King Arthur, so I can’t link them. The book is worth purchasing, in my opinion.
  • I rebooted the sourdough starter after Bear murdered the last attempt, and it was a success! I still have a long way to go and much more practice ahead, but I think I now understand the fundamentals. The Pantry Mama website gave me a lot of good info and insight, so if you want to jump on the bandwagon, that’s a good place to start.
  • More pasta practice went down this month as well. I ordered a ravioli tool to make the process a wee bit faster for me, and it was totally worth the $13 I spent. I can’t tell you how much easier it was than the trying to fill individual mezzalunas. I made a filling of ground chicken, ricotta, parmesan and herbs, then served the ravioli in a tomato sauce with just a touch of cream to mellow it out. It’s also still a learning process, but I love cultivating new skillsets when it comes to carbs.
  • I tried six new recipes this month, and two were simply me freestyling dinner like a madwoman. The others included BBQ Chicken Fajitas (everyone liked this, and it was a nice spin on taco night), Lemon Butter Dijon Chicken and Orzo (It was descent; I liked it more than the kids and husband but not by much), Skillet Beef Enchiladas (this was a “meh” all around. They didn’t like the texture), and Creamy Italian Sausage One Pot Pasta (This will be a weeknight keeper. Everyone liked it and it’s very easy to prepare).

Books

I read another six books this month:

  • Twisted Hate by Ana Huang (not pictured)-Basically this was an enemies-to-lovers romance, and honestly, I felt like I slogged through it. The hero had the personality of a fencepost, and seemed immature to the point of unlikable. Definitely not my favorite.
  • Twisted Lies by Ana Huang (not pictured)-Yes, I am a glutton for punishment. I was intrigued by side characters she set up in the last book, so I decided to check out their story. It was better than the previous, but still just one-note for me.
  • To Boldly Grow-A non-fiction work that tells the story of Tamar and her husband as they work to source as much of their food locally as possible through gardening, hunting, foraging, fishing, etc. Kind of like Animal, Vegetable, Miracle by Barbara Kingsolver. I enjoyed it. She really highlights the learning curves, successes, and failures in a relatable way.
  • In the Middle of Hickory Lane-I confess, I am a huge Heather Webber fan, whose works remind me of Sarah Addison Allen, and this book was just as good as her last. I love modern magic realism, so this one got a big thumbs up.
  • Home to Cypress Bayou-Ok, I have a soft spot for this soapy little book, mostly because it’s set in the fictional Cypress Bayou, which is based on my former home of Natchitoches, Louisiana. It’s more like cotton candy for your brain than compelling fiction, and because of the setting, it charmed me more than it probably should. The writing could be more polished, but I still liked it.
  • The Vineyards of Champagne-Honestly, as much as I wanted to enjoy this one, I thought it was terribly slow, the plot contrived, and the main character and her lack of self-awareness grew tedious quickly. While it was very well-researched, I don’t get the glowing reviews (although many others agreed with me).

Fiber Arts

  • I finally finished the damn sweater! Scottish Ale sat on the needles forever because I hated knitting it (have learned that seamed sweaters are not my thing). G-Man loves it, so that’s what counts, but man, am I happy to see that thing done.
  • I also finished The Shift Cowl. This was an easy pattern to knit, but I’m on the fence about my yarn choice. Both the sweater and the cowl are projects that have been sitting in my UFO bin for a while, so getting these finished definitely ticked off a goal on my fiber arts to-do list.
  • I started and am about 3/4 of the way through the Chilton Cowl using a set of Blue Sky Fibers Woolstok Holiday Frost mini-skeins from my stash, so I am still sticking to my knit-from-stash goal for the year. I also have three more from-stash projects in the pipeline.
  • As for spinning, I confess I haven’t made much progress. I continued to struggle with the Malabrigo Nube fiber, so I finally abandoned it, and have switched to practicing with Ashford Silk Merino Silver. I’m still can’t get my drafting under control, and my attempts are getting seriously over-twisted. I know it’s going to take time and lots of practice, but even after watching a bagillion YouTube videos, I still feel like it’s just not clicking with me. I’m going to keep at it though, because I know it’s going to be like learning to knit–time, practice, muscle memory, and education.
  • Finally, I haven’t put as much work into the needlepoint stocking for Bean, and I think both that and spinning practice are areas where I need to focus more time.

So, that was February. Good forward progress all around, but I see room for improvement in a few areas. Now it’s time to gird the loins, because guess what this week is? Regional Science Fair. Y’all……there’s not enough margaritas in the world shine a light at the end of that tunnel. Pray for me and send tequila.

Super-Bowl Recipe Brainstorming for the Big Game We Probably Can’t Watch

Y’all, I’ve about had enough of this crap.

So, my local TV station is in an epic battle with DirecTV, one that has been waging for at least five months. As such, we will not have access to the Super Bowl, because the NFL has broadcasting rights locked down tighter than a pop star’s conservatorship. I’m trying to figure out a work-around so the guys don’t riot, but in the meantime, I need to come up with some food ideas because, frankly, I’m a wee bit burnt out. Even after the holiday hustle and bustle, we’ve still had a steady stream of guests or events this past month, as well as pesky Heathens who get hungry with frustrating regularity. But alas, tradition beckons, and I need to come up with some kind of plan. So, let’s do a bit of brainstorming, shall we?

I’m 99% sure I will make my Bacon Cheeseburger Eggrolls, because they are a universal hit. As much as I hate frying crap while I’m entertaining, game day is the exception to that rule. If I go this route, I will probably serve it with some version of a “come back” sauce, similar to this one:

Bourbon Meatballs are always a good possibility, especially since I can make them in my sleep at this point:

OLYMPUS DIGITAL CAMERA

The Sausage and Black-eyed Pea Mini Muffins:

Looking around the internet, I found a few ideas we have tried in the past that may be worth a revisit:

These Hot Brown Party Rolls from Southern Living were a welcome change from the usual ham/Swiss concept that we usually make, and they are easy and filling. By now, everyone has also recovered from their post-holiday turkey overload, so it’s a good option.

Hot Brown Party Rolls

The Cheese Dreams were a big hit at Christmas, especially with warm marinara on the side. They are labor-intensive in prep, but can be assembled ahead of time and frozen, so it’s just bake and serve at party-time:

It’s been a hot minute since I’ve had these Crawfish Boulettes and it might be worth revisiting. If I’m frying the egg rolls anyway, might as well. But just remember, if you are frying any fish or shellfish, fry it last or in a separate oil vat. Fish/shellfish permeates frying oil, and Mom’s golden rule when catering was one fryer for fish, one of the other stuff, and DO NOT CROSS THE STREAMS. Unless you like your chicken wings with a faint fishy flavor, that is.

Crawfish Boulettes With Creole Tartar Sauce

Finally, for the Crawfish Boil last weekend, I made these Spicy Sausage Balls from my CCTT post from last year, but instead of two pounds of sausage, I used one pound of the hot sausage and one pound of ground beef. I baked the balls at 400 for 20 minutes before adding them to the sauce. I got big thumbs up all around so they may have an encore this weekend:

Well, I still need to noodle on the menu more, but at least I have some ideas, plus queso and store-bought dips and wings to consider.

Now, let’s just hope I can find the game somewhere, lest they suggest…gulp…a Sportsbar alternative. If that happens, well…let’s not borrow trouble yet.

 

 

Checking in on Those 2023 Intentions- A January Review

It’s already February 1st y’all, and for the first time in a hot minute, I ended January on a very high note. I don’t know what lit the fire under my ass this year as opposed to the past several, but I’ll take it. I’ve seriously settled in to my 2023 intentions, and I feel like a new penny as my grandmother used to say. So, let’s take a look back at this month and review:

Health/Personal

  • I’m trucking along on this one and the results are evident. I did Dry January, and the improvements in my energy, sleep, anxiety, and mood were off the charts. So, it looks like a 90-95 percent reduction of the hooch is the plan going forward.
  • I worked out 5 days a week (except once when I had to support my neighbor during a hospital stay), and watched/recorded what I ate. As a result, I lost 11 dang pounds!
  • I reduced my phone/scrolling time by about 50 percent, and I think there still room for improvement there.
  • Finally, I stuck to my “Three to Thrive” and hit my target every day. I defined these as skincare, hitting my water goals, and taking my meds and vitamins every day. Good times, all around.

Kitchen 

I have been rocking it in the kitchen, which is making the Husband and Heathen’s very happy.

Books

I read six books this month, (not pictured is a romance, Twisted Games that I read on my Kindle).

  • When in Rome-Cute, lighthearted, low-stakes romance loosely based on the movie Roman Holiday, but with a happy ending. Fluffy beach read.
  • The Comfort Food Diaries-a memoir of recovering from toxic family and alcoholism by travelling to friends and extended family, cooking, reconnecting, and letting go. Kind of an Eat, Pray, Love vibe. I liked it overall, but felt some parts were rushed/glossed over that made the pacing a little uneven. Otherwise, I enjoyed it.
  • Heart Bones-I thought this was ok, but not my favorite by this author. Damage childhoods and coming of age romance typical for this author, but uneven character development in my opinion.
  • Other Birds-I’m biased because I love Sarah Addison Allen novels. A little magic realism, uncovering secrets of the past, finding a place to call home, beautiful settings.
  • Abandoned in Death-Despite how formulaic these books have become, I’ll always come back to them. This one, however, was better than some recent volumes.
  • Twisted Games-Steamy princess/bodyguard romance, ’nuff said. It was the second book I’ve read in this series. It was ok enough that I’m on the third, so take that for what it’s worth. Not shouting from the rooftops about it though.

Fiber Arts

  • Still working on that damn sweater, but I am about 30% through the second sleeve, so the finish line is in sight. I also wound the yarn I ordered to hopefully finish my Shift cowl once the fu%&ing sweater is complete. So, that fits under my intention to finish at least two WIPs this year.
  • I got my spinning wheel set up and tried to practice with the Malabrigio Nube fiber I ordered, and promptly felt like an abject failure. I watched dozens of videos and could not figure out why I was struggling so much. Well, a little time on Ravelry promptly educated me as to why this particular fiber needs to be pre-drafted into submission. Because if the dyeing and prep, parts were damn near felted, and the rest was compacted like crazy. So, pictured above is how it arrived, versus several hours of pre-drafting. It also shows that the dye only hit the outer layers of the fiber, and there was a lot more undyed than the braid would lead you to believe. Now that it’s (in theory) workable, I’m going to try again later this week.
  • Made progress on the Christmas stocking, but will need to pick up the pace if I want it done in time to submit it for finishing, thus making it ready by the holidays.
  • Best part? We booked our hotel for Rhinebeck, aka New York Sheep and Wool Festival in October! This means I’ll have to miss DFW Fiber Fest this year, but I’ll somehow survive. Excited doesn’t even begin to cover it.

So, that’s the January Recap. I’m using my Commit30 planner to its fullest, which helps me keep track of how I’m doing. Highly recommend, as always. Now, I need to keep the momentum going.

So, wrapping it up, it’s February, and we are deep into Mardi Gras season, and crawfish are coming on (though it’s still a little early so prices are a little high). I better pick up a King Cake before Friday, because the Heathens may riot soon, and we have a crawfish boil/oyster roast fete to attend this weekend. Now, if I could just figure out what I need to bring, but that’s a conversation for another day.

WIP Wednesday & Kitchen Musings

Well, the good news is that I’m half-way across Sleeve Island! I finished up the first sleeve of my never-damn-ending Scottish Ale pullover.

I’m so dang sick of this sweater, it’s unreal. But I am not allowing myself to touch another project until it’s finished, because if I don’t get it done soon, I never will. I am ready to put this one in my rearview mirror for sure. I can already tell the sleeves are not sized very well, and it looks like other knitters had similar thoughts based on project notes in Ravelry. I don’t care at this point, though. I will finish it, and if it doesn’t fit, oh damn well.

In unrelated news, we’ve been going strong on our 20% better initiative. I put in an order to the farm that included beef, pork, chicken, sausage, and local butter (Morrell Dairy Farm) and honey (Hummer & Son).

These quiet January days let me slow down and be a little more methodical with cooking and menu-planning, which has helped keep the waste to a minimum and given our budget a break from the frenetic entertaining of the holidays. I’ve been leaning into all the comfort foods. I used the smoked ham hocks for a big pot of purple hull peas, the sausage for Monday red Beans and rice with cornbread, and the ground sausage for Saturday morning biscuits and gravy (with bacon, eggs, and cheese grits…well, because). At the Husband’s request, the chicken took a decadent gravy bath and landed on a pile of buttery, fluffy mashed potatoes, while the honey added sweetness to a new roll recipe that I test-drove during a baking binge. I’ll smother the pork chops in a mushroom mustard-cream sauce tomorrow night, and the local butter will jazz up carrots that need to evacuate my crisper drawer. Overall, I would say our kitchen energy feels both cozy and intentional.

Speaking of the kitchen, my goal to bake more this year is in full swing, and I’ll give an update at the end of the month, but here’s what was on the menu this week:

I made this Brownie Cake with Cookie Butter Frosting, which was a big hit with everyone. I will note that the brownie took a wee bit longer to bake than the recipe stated, but otherwise, anything with cookie butter has my vote,

I also baked these Nutella Cookies, leaving out the chopped nuts so the kids wouldn’t riot. The Husband absolutely loved them, and I think they will make the permanent rotation.

Finally, my local botanical shop released a special edition Mardi Gras candle, and you can bet I did not pass Go on my way to snatch that up.

So, that’s the Wednesday update. I’m off to get dinner started. Oh, and guess what? Good thing Bean and I did not murder each other in the making of her science fair project. That booger won first place. Will wonders never cease…

 

20% Better–Improving the Way We Approach Food, Community, and Sustainability

It’s no secret that sustainability, “shop local,” and reducing our carbon footprint have been hot topics for a while. Unfortunately, my little corner of Louisiana is the complete anthesis of any of these ideas (except for some trailblazers who I will talk about later). We do not have any recycling program in my city, or composting. The grocery store will not only give you 40 plastic bags, but you will also often see just one item packed per bag (yep, no lie). Most of our stores are big box (with a few exceptions), and the farmers’ market looks a bit anemic compared to what you see on TV. So, let’s just say it’s not the easiest place to explore sustainability.

Some of my Southern upbringing has helped. I’m a fair scratch cook, know how to can the garden produce, and I sure can stretch a meal. My husband maintains the garden, which also contributes when the weather hasn’t wiped it out (seriously? 8 degrees in Louisiana?!? RIP winter garden). But I confess, a few things got me thinking, or should I say re-thinking my current state of homemaking:

  • Walking through the empty grocery store at the height of the pandemic made me realize just how fragile the supply chain is.
  • Losing our city recycling program shone a light on just how MUCH garbage our family produces.
  • Seeing so many small businesses close permanently in recent years.
  • The dumpster fire our environment is becoming.

Because if all of this, I’ve felt the urge to make some improvements, but I needed to be realistic about getting started. First, I knew any changes couldn’t be too impactful on my family’s routine, or they would rebel. Second, I needed to be realistic about what I could really incorporate both in time and budget, since I would be 100% in charge of this endeavor. Third, it would require some research on what is available locally and what I might need explore online.

That’s why I came up with the idea of “20% Better” for our home. If we can just start by doing 20% better in terms of sustainability and shopping locally, well, that’s pretty manageable, right? Here is how it’s going so far:

Food

One of the most significant improvements we’ve made is sourcing about 60% of our meat and dairy locally. Between the farmer’s market and social media searches, I found four local producers for sustainably produced meat (Mahaffey Farms, Sample Farm, Smith Family Farms, and Wooldridge Meat), including one that will deliver to my door for a fee (worth it because the gas to get to their store in the next parish is actually more than the fee). Morell Dairy Farm in the north part of the parish began stocking their products in several area stores, so I am able to access local milk and butter. When I tell you the quality is night and day compared to what I was buying at the Wally-World, I’m not kidding. Is it more expensive? Of course, but honestly not as much as I thought, and the extra expense has me thinking more consciously when I am meal planning to reduce waste. Not only am I getting better products, but I’m also spending my money directly in my community.

Household

In trying to reduce our plastic footprint, I’ve been test-driving two companies: Dropps for laundry detergent and Blueland for household cleaners. While I like Dropps so far, including the compostable packaging, I have to give Blueland a thumbs-down. I just don’t think their products clean as well as what I have been using (and HATE their bottles), so it’s back to the drawing board on that. If you have less-waste household cleaning products that work, let me know because I’m still searching.

One of the biggest impacts to our household waste has been this countertop composter I purchased from Vitamix. When all five of us are home, we have a LOT of food scraps from cooking. If we were to toss it in the compost bin outside, the sheer volume would turn it into a rotten, stinky garbage pile in a week. Our neighbors would not appreciate that whatsoever, and I have enough naughty trash pandas and possums causing mayhem as it is. I use this gadget every other day, if not daily when the boys are home. It reduces my veggie and fruit peels, eggshells, coffee grounds, chicken bones, and other kitchen waste from two liters to about 1/4 cup of dried organic matter ready to go into the compost bin or directly into the garden. This picture is over two weeks of kitchen waste, now reduced, that is about to go out to the garden:

 

The household component of “20% Better” is a work in progress, but I’m hoping to find more ways to cut down waste until such time that the city gets it’s sh$t together and brings back recycling.

Shopping Local

I confess, I am guilty of succumbing to the siren song of Amazon Prime, especially since my options locally are often big box stores with limited inventory. We also only have one big-name bookstore with less-than-ideal selection.  Often, ordering online is the only way to get some things, especially books and specialty ingredients (well, specialty for my corner of Louisiana). However, over the past year, we have also been paying attention to local businesses and artists with the help of social media. We found a local botanical shop (Clean Slate Botanicals) and befriended the owner/maker. His candles smell amazing and last twice as long as Bath & Body Works, and I can return the locally produced ceramic container for discounted refills. We purchased several works from local artists featured at 318 art Co. as we’ve slowly decorated the house, and 20% of our Christmas gifts came from local artists or entrepreneurs. We’ve followed local business pages and are trying to attend more area events to see what else our community has to offer.

So, that’s what’s going on around here. We started the “20% Better” initiative last year, and my goal for this year is to build consistency, expand our efforts gradually and incrementally, and just be more conscious about the whole sha-bang. I know we tend to feel like it’s an “all or nothing” mentality when it comes to change or improvement, but I’m approaching changes one small strp at a time. I think the biggest challenge is simply taking the time, because it does take planning and a little research to make informed decisions and changes. Speaking of shopping local, that reminds me…I need to go pick up a King Cake for the weekend. It’s Mardi Gras Season, Y’all!

**Usual disclaimer: This blog is not monetized or sponsored in any way. The links I provide ARE NOT affiliate links, they are just for your convenience. All reviews are of products I pay for with my own money, and I have no problem telling you the truth about them. If you see an ad on my site, that comes from WordPress, my site host, as the toll of free blogging. I have no control over the targeted ads they display to you**

Spicy Sausage and Black-Eyed Pea Cornbread Mini-Muffins: My New Favorite Party Appetizer

So, I’ve shared Mom’s Hot Sausage Cornbread recipe in the past, but I confess, it was not my favorite. The Husband (and most guys in my life) love it, because between the sausage, corn, and spice, what’s not to like? I still felt like the recipe itself was a wee bit weird. Was it an appetizer? Was it a side dish? Was it the product of too many cocktails on a Saturday night? Originally, Mom baked this in a 9×13 casserole and served it in squares, so it’s easy to see my confusion. The sausage and peas lend enough protein that I felt it never really fit into a main dish or side dish category, and serving it in squares with a fork definitely didn’t seem like an appetizer either.

However, as I was doing extensive recipe testing in anticipation of both the holiday season and the big family party, I had the idea to see if this could work as a handheld appetizer. I was worried because honestly, the filling-to-cornbread ratio made me question the structural integrity of the finished product. I rounded up the troops (i.e., the neighbors, Husband, and Heathens) and got to cooking.

Whelp, I am happy to report that we absolutely love this iteration so much more than the original. By cooking the cornbread in the mini muffin pans, we had more browning on all sides (rather than just top and bottom), which added better texture and flavor in comparison to the first recipe. If you are an edge-piece-eater of the things, you already get it.

Now, here’s the deal. This works if you follow some basic rules and suggestions:

  • You must spray the mini muffin tin with nonstick spray
  • DO NOT be tempted to try to remove muffins post-bake prematurely. They will fall apart. There’s just enough batter to hold to them together with a wing and a prayer. Letting the muffins set up is crucial to success.
  • Once you let these cool, the best way to get them out is to run a butter knife around the edges then use a spoon to scoop them out. Don’t expect appearance perfection, so refer to the picture above. I promise the taste makes up for the less-than-Instagram worthy appearance.
  • It’s better to let them cool, get them out of the tin, then reheat them in a warm oven or microwave for serving. If you aren’t too concerned about perfect appearances, go ahead and evacuate them at the 20-30 minute rest mark. They will still be plenty warm.
  • You can absolutely make them ahead. Store in the fridge, then reheat in the oven or microwave. They are best warm, not piping hot.
  • Finally, serving ideas: Mom traditionally suggested salsa and/or sour cream, but Bear swears they are better with the tiniest hint of a honey drizzle. Either way, it’s still guaranteed to be unique, tasty, and not yo mama’s cheese ball.

 

Spicy Sausage and Black-Eyed Peas Cornbread Mini Muffins

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer
Servings 44 mini muffins

Ingredients
  

  • 1 pound hot bulk pork sausage
  • 1 medium onion chopped
  • 1/4 cup minced fresh jalapenos
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 box Jiffy corn muffin mix
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 cup finely grated sharp cheddar cheese
  • 1 (15-oz) can black-eyed peas drained and rinsed
  • 1 (7-oz) can cream-style corn

Instructions
 

  • Preheat oven to 375 degrees (or 350 for convection ovens). Spray two 24-count mini muffin pans with nonstick spray.
  • In a skillet, add the sausage, chopped onion, and minced jalapeno. Cook over medium-low heat, breaking up the sausage as you go (like browning ground beef). Season with salt and pepper. Cook until sausage is browned, and onions are translucent. Set aside to cool.
  • In a medium bowl, whisk together corn muffin mix, eggs, buttermilk, and vegetable oil until blended. Stir the cooled sausage mixture, cheese, black-eyed peas and cream-style corn.
  • Using a cookie (aka 1-ish-inch) scoop, divide batter into 44 of the muffin tins. These muffins really do not rise much so they can be filled to the top of the cups. Bake for 30 minutes or until nice and browned (see pictures).
  • LET MUFFINS COOL AND REST 30 MINUTES or they will fall apart. Run a butter knife around the edges and lift out gently with a spoon. Serve warm with salsa and sour cream on the side, or a tiny drizzle of honey on top. It's better to let these cool completely and rewarm them than to try and evacuate them from the pan early. Store leftovers in the fridge, and reheat in a 250-degree oven or in the microwave until warm.
Tried this recipe?Let us know how it was!

Easy Bacon-Cheeseburger Egg Rolls for Game Day!

It’s the first Saints’ game of the season, so like a lunatic, I let everyone have a pick for snacks/appetizers. Both of the boys came home this weekend, and since I’m still on the struggle-bus after sending Bear off to college, I went a little over-the-top by committing to this endeavor. Luckily, the drinks were strong and the “Who Dat” energy electric.

The Husband requested these Bacon-Cheeseburger Egg Rolls, and I made so many, the boys’ roommates will certainly be happy when they get back to campus. These egg rolls are bacon-y, cheesy, beefy delicious bombs, with a hint of dill pickle to cut through all that richness. Serve them up with your favorite burger condiments and enjoy game day. I sure did. Now I’m going to drink cocktails in the bathtub and decide how soon is too soon to decorate for Halloween. Spoiler alert: you already know the answer.

Easy Bacon-Cheeseburger Egg Rolls

Meaty, Cheesy, Bacon Deliciousness Fried to Perfection.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Course Appetizer
Servings 12 rolls

Ingredients
  

  • 6 slices bacon chopped
  • 1 pound ground beef
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 ounces Velveeta cubed
  • 3 tbsp dill pickle relish
  • 12-14 egg roll wrappers
  • vegetable, canola, or peanut oil for frying
  • ketchup, mustard, fry sauce, or favorite burger sauce condiments for serving

Instructions
 

  • Cook chopped bacon in a large skillet over medium-low heat until crispy. Remove to a paper-towel lined plate and set aside. Remove all but one tablespoon of the bacon grease from the skillet, saving it for another use.
  • Add ground beef to the skillet with the bacon grease, break it up with a spoon, and cook until browned. Drain any excess fat. Season beef with salt and pepper.
  • Add Velveeta to the skillet and stir until melted and evenly incorporated. Remove skillet from heat and stir in the cooked bacon and dill relish. Let beef mixture cool to room temperature.
  • Meanwhile, heat a couple of inches of oil in a cast-iron skillet or pot to 325 degrees. Place an egg roll wrapper on a clean work surface so a point faces toward you like a diamond and set a cup of water next to your work area. Place 2-3 heaping tablespoons in the center of the wrapper, and using your finger, wet the top edges of your diamond with water. Fold the bottom section over the filling, fold in the sides, then roll it up toward the top (the wet edges will seal it up). There's plenty of tutorials online that are WAY better than these rolling instructions, FYI.
  • Fry the egg rolls in batches (about 5 at a time will fit in a 12-inch cast iron skillet with room to cook evenly), turning every 30 seconds or so until golden brown to your liking, roughly 4-5 minutes in total. Remove to a rack or a paper towel-lined sheet pan to cool.
  • Serve with your favorite burger sauces, like ketchup, fry sauce, mustard, etc. NOTE: these are like molten cheese volcanos fresh out of the frying. Let them cool off for a couple of minutes before consuming, unless you live for burnt taste buds and misery. You do you, Boo.
Tried this recipe?Let us know how it was!

 

Yearning for Italian Food and My Favorite Pasta Books Right Now

Well, in fairness, I was warned. When we started planning our trip to Italy, our friends explained to us that, once we had really good food there, it would haunt us (and possibly ruin us on the US versions). Ever since we got back, I have been dreaming of those meals. It doesn’t help matters that we are knee-deep in hell, otherwise known as August in Louisiana. Cooler weather will not hit until late October if we are lucky, but many a Thanksgiving have passed with shorts worn at the table as well. Yep, clutch those pearls. Anyway…

I had this truffle and mushroom pasta at Cafe Gilli in Florence, which showcased an obscenely decadent amount of truffle.

While it appears deceptively simple, this Sacchettini pasta was in the top three of my favorite dishes. It was stuffed with pears and covered in a gorgonzola cream sauce, and I cannot wait to replicate it at home. We found this at La Martinicca in Florence.

Here are some of the other amazing dishes we ate:

I loved learning more about each region we visited and their culinary histories and traditions. I seriously cannot wait to go back and discover more, because we barely scratched the surface of all we wanted to see and try.

So, naturally, as I’m pining for the many pastas that got away, I decided to get back in the kitchen and dust off my limited pasta cookbooks. Now, I have made fresh pasta in the past, but never really got too into it because, well, I’m incredibly lazy. But after leaving no carb behind in Italy, I realized it’s time to dive back into it, because I am yearning to recreate some of the dishes that captured my heart. I love cooking, and now that both boys are about to be off to college, I’m not juggling quite so many preferences/palates, schedules, and nuisances. And honestly, it really is worth doing, especially on a lazy Sunday afternoon.

So, I can’t remember if I blogged about it before, but a staple in my kitchen is The Ultimate Pasta and Noodle Cookbook by Serena Cosmo. She includes incredibly detailed instructions, for both by-hand and using the KitchenAid, and I think it’s a comprehensive resource for beginners and advanced cooks alike. I highlighted so much of this book, and it was perfect for my initial foray into handmade pasta. I also love her pierogi dough, and overall, the book is a nearly encyclopedic. Two thumbs up.

Lately, I’ve also been cooking with Pasta: The Spirit and Craft of Italy’s Greatest Food, With Recipes by Missy Robbins. I made her egg pasta and Bolognese this weekend. The unbelievable amount of egg yolks for her basic dough (24 for one batch!) was a head-scratcher, but it worked up beautifully (after some struggles during the kneading). Despite my initial learning curve, the flavor and texture of the cooked pasta won everyone over. I also appreciated the combination of regional classic recipes and modern spins in this book. While I will probably stick to the basic pasta recipe from UPNC for everyday use (and reserve the 24-egg dough for special occasions), I’m eager to work my way through this one and experiment with new-to-us dishes.

Overall, I think what I’m missing most about Italy is just the quality of ingredients, and how that quality elevated the simplest of dishes into an entirely new experience for us. It’s really got me thinking about how we, as a family, shop/source and cook. That’s going to be a post for another day, but it’s sparked some small steps that are yielding delicious results.

So, that’s a snapshot of some good grub, and the cookbooks I’m using for inspiration. I’m thinking pasta for dinner, tonight?

**Usual disclaimer: This blog is not monetized in any way. The links I provide ARE NOT affiliate links, they are just for your convenience. All reviews are of products I pay for with my own money, and I have no problem telling you the truth about them. If you see an ad on my site, that comes from WordPress, my site host, as the toll of free blogging. I have no control over the targeted ads they display to you**