A Wee Break–Impromptu Adventures in Salt Lake City/Park City

During what would have been Mardi Gras Break, we ended up taking a quick trip up to Utah with the Heathens. Which coincidently, we made it up to the snow just as Snowmageddon hit Louisiana. With G-Man in college, it’s rare that he gets a break that coincides with his siblings, so we wanted to do something as a family when we could. I’m not too familiar with Utah at all, nor do we have any experience with winter sports/activities, so we just kind of winged it. Here’s a rundown of what we did, where we ate, and what we learned.

Park City

I felt wayyyyy too intimidated to try and plan a ski outing on our first trip. We would need (I think) equipment, lessons, and as  warm-blooded southerners to the core, I already had to spend the big bucks on cold-weather gear. Seriously, the heaviest coat I own is a fleece hoodie, so outfitting everyone with coats, boots, pants, etc. was a project. But seriously, skiing seems like something that you don’t just try on a whim, and we probably would have needed the “complete idiots guide” or something. When you have never even driven in snow, hurtling down a mountain  and busting my uncoordinated ass didn’t feel like the best way to start the vacation.

However, we still had a blast in Park City. We started the day at Park City Peaks, where we went on a two hour snowmobile excursion. The ranch is located about a 20-25 minute drive from town, and their trails are amazing. We started by driving to a practice area to get the feel of the snowmobiles. G-Man drove one by himself, I drove one with Bear riding on back, and the husband drove the third with Bean. (We did let Bear and Bean drive a little in the practice area, but not on the trails or up the mountain). If you have never driven one, I will say it took a bit of strength to steer and keep on course, and we certainly felt some soreness the next day. We went through backwoods trails, up the mountain and back down again. Two hours was PLENTY of time, and felt longer, but everyone had a blast. We were careful to dress appropriately in multiple layers, waterproof boots and outerwear, gloves, and googles. They provided helmets and the guide was super-nice. I’d definitely do it again.

After a quick lunch, we then moved on to Woodward Park City to go snowtubing. This destination also has skiing, snowboarding, and such, but I just purchased a two hour pass for the tubing. Luckily, they have a conveyor belt type of escalator to help you get to the top of the hill, and also a smaller hill available for younger kids. We loved it, especially going down the hill together as we held onto each other’s tubes. I wish I had pictures, but I was more focused on keeping my gloves on and my hands warm.

While we wanted to eat dinner in Park City, and even had reservations, we were worn out after tubing and headed back to the hotel. However, if you are planning a trip, I highly recommend planning dining reservations in advance. Even with almost two weeks lead-time, most of my “first pick” dining options were booked up already, or only had super-late seating available. In fact, this was pretty much the case for most places we went on this trip.

SLC and Surrounding Areas

Beyond our snow adventures, we did some exploring around the SLC area. The kids loved K1 racing, which was basically indoor go-carts on steroids, and I enjoyed the Natural History Museum. We also checked out some record shops (Sound & Vison Vinyl was the favorite), yarn shops (Blazing Needles was awesome and welcoming), and the City Creek Center for shopping.

As for food, here’s a quick summary:

We dined at the Red Iguana, which has been featured on Food Network. We enjoyed it, and I will definitely go back. They had a menu full of authentic Mexican dishes, but also plenty of options that are more familiar for those who expect “Tex-Mex”, *cough, cough* like my kids. (In Louisiana, Tex-Mex dominates, so I loved experiencing new-to-me flavors and dishes). Again, get reservations in advance, because they stay packed.

We checked out the Strap Tank Brewery and Squatters Pub Brewery, both of which offered typical pub food. Both had plenty of options for our diverse group of eaters, like sandwiches, burgers, pizzas, steaks, etc.

The kids and I had a hearty breakfast at Black Bear Diner, which is a chain I was unfamiliar with. It had a large menu of typical diner fare, and is a good spot for families. I really liked the waffle.

For date night, the husband and I went to Cultivate Craft Kitchen, which we love. The menu is creative and seasonal, and we sampled the Toffee Brie, English Chips, Risotto, and great cocktails. Highly recommend, but probably not a good place for kids, hence the whole date night thing.

After loving Cultivate, we all went to its sister restaurant, Cliff Dining Pub the next night. This is more family friendly but still has an upscale atmosphere. Everyone really enjoyed this spot, and we will be back.

So, overall, the trip was a fun break for us, and I can see giving skiing a try next time. I think the area is fairly easy to navigate, though be prepared to walk forrrr—-evvvvv—errrrr in the new airport. That was a workout! For this Louisiana girl, the liquor laws are a head-scratcher, but everyone we met was soooo nice. If you have any must-see/do/eat suggestions for next time, please leave a comment. We only hit up what I threw together in a quick google search, so I’d love to know what to add, especially in warmer weather seasons. I highly recommend getting dining reservations in advance, as well as attraction tickets (the Natural History museum is on limited entry, so you have to buy tickets in advance).

Now, it’s back to virtual learning, spring cleaning, and knowing that just when we get settled in, Daylight Savings Time will be here to mess it all up again. Send margaritas, stat!

**Just a reminder–This post is not sponsored, and any included links are NOT affiliate links. My blog is not monetized, and these are places I went and spent my own money.**

 

French Onion Soup for MEEEEEEE!

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.

French Onion Soup

Prep Time 13 mins
Cook Time 1 hr 45 mins

Notes

Ingredients
  • 1 stick unsalted butter
  • 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
Procedure
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Broil the soup until the cheese is brown and bubbly to your liking. Enjoy!
Tried this recipe?Let us know how it was!

Things I Loved in 2020

**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.

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I love OXO containers. My pantry is out of control, and these are helping me tame the chaos. I still want more.

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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.

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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.

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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.

The New Pie by Chris Taylor and Paul Arguin

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.

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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.

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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.

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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.

Other Favorites

Knitting Podcasts

Knitmore Girls, Down Cellar Studio, Yarniacs, Two Ewes

Food Podcasts

The Sporkful (hands down one of the best), The Splendid Table, Gravy, Milk Street, Good Food.

Food Websites/Blogs

Damn Delicious, Half-Baked Harvest, Foodie with Family

Shows I’ve Binge-watched

Lucifer, Virgin River, The Chef Show, Castle Rock, The Umbrella Academy, Westworld, Anne with an E, Sabrina the Teenage Witch (Netflix), His Dark Materials, The Outsider, Perry Mason.

So those are a few things that I really loved this year, and made this insanity a little bit better. We’ve been through a lot of changes, but we also had a lot of fun.

Here’s to 2021 not being a trainwreck.

The Hateful Corona and More Thanksgiving Leftover Recipe Ideas

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.

(If you want to check out past Thanksgiving posts, here are some other leftover ideas, my original Thanksgiving planner, things I wish I knew earlier, though I now rescind my soapbox moment. It’s 2020, the world is a dumpster fire, so if it makes you happy to watch Hallmark Christmas movies all day, come join me on my couch.)

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.

Is Buying a 2021 Planner Invoking More Bad Juju?

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.

Strawberry-Jalapeno Jam & Deep Quarantine Thoughts

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!

Strawberry-Jalapeno Jam

A Sweet-Spicy Jam That Makes the Most of Fresh Strawberries
Prep Time 30 mins
Cook Time 30 mins
Servings 8 half-pints

Notes

Ingredients
  • 2 quarts of strawberries (or about 4 cups crushed strawberries)
  • 1 cup minced jalapeno peppers
  • 1/4 cup bottled lemon juice
  • 1 package powdered pectin
  • 7 cups granulated sugar
Procedure
  1. Wash strawberries and remove stems. Crush strawberries in a large pot one layer at a time. Add jalapenos, lemon juice, and pectin, and bring to a boil, stirring occasionally.
  2. Add sugar, stirring until dissolved. Return to a roiling boil, and boil hard one minute, stirring occasionally. Remove from heat.
  3. Skim foam. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe rim clean, add lid and ring, and adjust until fingertip tight. Process 10 minutes in boiling water canner.
Tried this recipe?Let us know how it was!

A few notes on canning this recipe:

  • 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!

Eclairs with Stupid-Easy Vanilla Bean Custard and Chocolate Ganache

Well, after having a not-fun-at-all Easter thanks to the storms (no power equaled no Easter lunch, and no sleep to boot), we spent most of last week continuing the work-from-home/homeschooling grind.

However, I’ve been in the kitchen more than ever, and if you follow on Instagram, you’ve seen this bit of deliciousness:

I decided to try something new, and boy did it pay off. I started with a basic choux paste, which is a cooked dough that is used to make cream puffs or eclairs. Then, I messed around with what I affectionately call my mom’s “Cheaters Custard” method, incorporating a lone vanilla bean that was hanging out in my pantry, and finally topped the whole mess with chocolate ganache. I swear, the kids went bananas for these, and my neighbor was over the moon. (Don’t worry, we don’t break quarantine, we do contactless meal delivery to her).

Anyway, even though this recipe seems like a lot of steps, the whole process is really easy. I think people new to the choux paste concept might be a little intimidated at first, but once you go through the steps, you will be like, “Oh, ok, that was no big deal.” So, not only can you have an impressive, delicious dessert worthy of a special occasion, but you can also bask in the complements from your lucky eaters.

Eclairs with Stupid-Easy Vanilla Bean Custard and Chocolate Ganache

Notes

Ingredients
Choux Paste
  • 1/2 cup whole milk
  • 1/2 cup water
  • 7 TBS unsalted butter, cubed
  • 1 TBS granulated sugar
  • 1 tsp. salt
  • 1-1/2 cups all-purpose flour
  • 5 to 6 large eggs (see method for why)
Stupid-Easy Vanilla Bean Custard
  • 2 cups whole milk
  • 1 TBS unsalted butter
  • 1/3 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 egg yolks
  • 1 vanilla bean (alternatively, you can use 1 TBS good quality vanilla extract OR 1 tsp. vanilla bean paste)
Chocolate Ganache
  • 4 ounces semisweet chocolate
  • 4 ounces heavy whipping cream
Procedure
Choux Paste/Éclair Shells
  1. Preheat oven to 400 F. Get out a couple of sheet pants and line them with parchment paper or baking mats. In a medium sauce pan, place milk, water, butter, sugar, salt. Bring to a full boil over medium heat, stirring often, ensuring the butter is completely melted. Add the flour all at once, stirring quickly and vigorously until the flour is thoroughly incorporated. Cook about 45 more seconds and remove from heat. Transfer mixture to a bowl (ideally use a stand mixer with paddle attachment or hand mixer for the next step).
  2. While the dough is still hot, add the eggs one at a time, mixing well after each addition (start with the 5 eggs only). After you have added all 5 eggs, test to see of the texture is right. If it seems too thick, add the last egg. I only needed 5 eggs. The dough should be a good consistency for piping while maintaining it's structure.
  3. Transfer dough to a Ziploc bag and cut a corner so that you will get about a 1-inch diameter hole. Pipe the dough onto your prepared pans into logs about 5 inches long. (If you have piping equipment, go for it fancy-pants, but a Ziploc will do, I promise). *note, I did not do it, but if you want to, you can give the eclairs an egg wash before baking*
  4. Bake eclairs for 15 minutes at 400, then reduce heat to 350 and bake for about 10 minutes more until they are golden brown and feel hollow. Keep an eye on them the last 5 minutes of baking. My convection oven cooks hotter than a standard oven, so I had to pull mine out sooner than I expected. Set the pastry shells aside to cook completely.
Stupid-Easy Vanilla Bean Custard 
  1. In a medium saucepan, add milk, butter, flour, sugar, egg yolks. Slice vanilla bean in half and scrape the vanilla caviar from the bean halves into the pot, then toss the scraped pod halves into the pot as well.
  2. Place the saucepan over medium heat, and mix it thoroughly with a whisk. As it heats, it will begin to thicken and bubble. Keep stirring, and once it is bubbling consistently, let it cook for 1 minute. Remove the pot from the heat, and using tongs, fish out the vanilla pod halves and discard them. Transfer custard to a bowl and cover with plastic wrap, pressing the wrap directly onto the custard surface (this prevents it from getting a "skin" on top). Refrigerate until cold and thick.
Chocolate Ganache
  1. Place chocolate and cream in a heat-safe bowl, then place the bowl over saucepan of simmering water (medium-low heat), making sure the water isn't touching the bowl directly. Stir frequently until the chocolate is completely melted and incorporated into the cream, and is smooth and shiny.
Assembly
  1. Place custard in a Ziploc bag for piping, and snip a corner to make a 1/2-inch diameter hole. For each éclair, cut a small slit in the side of each pastry, and then pipe the custard into the center making sure you get good coverage on both ends. Finally, dip the top of each éclair into the warm ganache and place on a baking rack to set. Refridgerate until ready to serve!
Tried this recipe?Let us know how it was!

Maple Orange Bourbon Glazed Ham & What We are Cooking for a Quarantined Easter

With Easter coming up this weekend, social distancing means that the usual celebrations will be very, very different this year. No hanging out with the family and no Easter baskets for the kids. I figure that the grocery pick-up/delivery services are busy enough with real needs, and that shopping for chocolate bunnies and trinkets is a waste of their time and resources. We have candy and plastic eggs in the house already, but will forgo dying real eggs because I just feel like it’s wasteful in a time of scarcity (before you get offended, no one in this house will eat hardboiled eggs, so it really would be wasteful for us).

But, I’m still planning a good meal that will make us at least feel like it’s a special day, even if we can’t watch my sister and kids throw plastic eggs at each other.

I don’t usually cook ham at home, because HoneyBaked Ham is totally my jam, but I’m not in the mood to spend that kind of money for just the five of us. I saw this recipe on Food Network last summer, and decided to make it when we went on a family vacation. It got rave reviews, so I decided that I will bake one up this weekend, along with my Cheesy Hash Brown Casserole, roasted asparagus, biscuits, carrot soufflé and a carrot cake (or maybe red velvet). Also, the bone and scraps will be repurposed for Cajun 15 Bean Soup in the Instant Pot, and if we have an leftover casserole, I may try to transform it into something new.

So, we will cook, eat, celebrate, and be grateful this weekend.

Maple Orange Bourbon Glazed Ham

Notes

Ingredients
  • one spiral-cut bone-in ham (about 7-8 pounds)
  • 1 cup orange marmalade
  • 1/2 cup bourbon
  • 1/2 cup maple syrup (the real stuff, not the pancake syrup from the dollar store)
  • 2 TBS butter
  • 1/8 tsp cinnamon
  • 1/8 tsp cloves
Procedure
  1. Preheat oven to 375 F.
  2. In a roasting pan with a rack, place ham on rack, fat side up. Using a small knife, lightly score the fat in a crosshatch pattern. Add a 1-1/2 cups water to the bottom of the ham, place ham in oven and bake for 45 minutes.
  3. Meanwhile, make the glaze. Combine remaining ingredients in a saucepan over medium-low heat. Cook about 20 minutes, stirring frequently, until thick and syrupy.
  4. Brush the ham with half of the glaze, then continue baking, while glazing ham every 15 minutes until it's reached an internal temp of 130 F (about 45 minutes to an hour).
  5. IMPORTANT: The ham should get very brown, but the amount of sugar in this can start to burn. If you think your ham is geting there, cover it with foil that has been sprayed with non-stick spray (lest you rip off all that glaze). Once the ham is done, let it rest for about 10 minutes before serving.
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Short-Cut Slow Cooker Beef Stroganoff for the Judgement-Free Zone

Ok, I know we are all supposed be cutting down on our processed food consumption. But we are in the middle of a damn quarantine, going to the grocery store is not the best idea, and even if I did, pickings are slim. Oh, just order groceries, you say? I don’t even want to into get into how well that is NOT working out. My husband kept wondering why my phone dinged 50 times yesterday, and I had to explain that was the Instacart shopper refunding all of the items Kroger did not really have, despite what the app said.

So, as every planned dinner idea crapped out with each successive ding, it was time for plan F.  I pulled a chuck roast out of the freezer, dove into my pantry, and settled on…*gulp* canned cream of mushroom soup.

Keep your judgements to yourself there, Karen. We all know you secretly have a crush on that Tiger King guy.

Anyway, this recipe only takes about 5 minutes to throw in the slow cooker, and other than the chuck roast, uses ingredients that you probably have on hand. If you don’t have sour cream, cream cheese or Greek yogurt would work in a pinch. I served it over egg noodles, but you can make do with other pastas as well. The Heathens love it, it’s easy, and while it probably takes my foodie street cred down a notch, there’s no shame here.

Short-Cut Slow Cooker Beef Stroganoff

Notes

Ingredients
  • 2 medium yellow onions, halved and sliced
  • 1 chuck roast, approximately 3 to 3-1/2 pounds
  • 2 (10-1/2 oz) cans condensed cream of mushroom soup
  • 1-1/2 tsp. seasoning salt (like Lawry's or Morton's)
  • 1 tsp. black pepper
  • 2 TBS Worcestershire sauce
  • 4 TBS ketchup
  • 1 cup sour cream
  • egg noodles or pasta for serving
Procedure
  1. Cut chuck roast into cubes (about 1-1/2 inches). Add onions and chuck roast to the slow cooker.
  2. In a medium bowl, combine soup, salt, pepper, Worcestershire sauce, and ketchup, whisking to combine. Add the soup mixture to the slow cooker, and stir until the meat is coated. Cover and cook on the LOW setting for 8 hours, or until the beef is super-tender.
  3. Just before serving, stir in the sour cream. Check for seasoning, adding more if needed. Serve over egg noodles, and if you are feeling extra-fancy, garnish with a little parsley.
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This Too Shall Pass…

 

I was scrolling through my photos this weekend, hoping to clean up my phone storage, and came across this pic of G-Man. He presented a lecture at a local conference, just a week before everything went to hell in Louisiana. It was a bittersweet moment, finding this photo, because things have changed so much such a short time. Louisiana has been hit especially hard by this crisis, and we continue to adapt to a way of life that seems so incredibly foreign and surreal.

I can’t really compain about the quarantine. As a knitter, crafter, reader, and cook, I’m never, ever bored. I have enough yarn,  needlepoint projects, craft vinyl, fabric, and embroidery projects to last for years, and my to-be-read pile of books will barely have a dent in it by the time this crisis is over. Yes, I do get tired of cooking, and miss date nights with the Hubs, but I I’ve been challenged to be more thoughtful and intentional about meal planning during this time of scarcity.

While social media has it’s drawbacks, being able to stay connected with my friends and family is what makes this situation less of a challenge. We share silly memes and jokes full of pandemic humor, because a good laugh reduces stress. But even as we stay connected, I still feel the sting of how this quarantine impacts things that are trivial in comparison to the situation at hand, but still carry with them sadness just the same. We celebrated Bean’s birthday, and while she remained as positive as ever, I know she was disappointed about missing her planned trip to the amusement park. Bear turns 16 this week, and all he wanted was to eat at his favorite restaurant, which is clearly a no-go. So many of our favorite places have closed and it remains to be seen if they will be able to reopen when this crisis ends. So, a milestone birthday will feel just like any other day, even if we do our best to celebrate at home. We couldn’t even get his gift shipped due to overseas manufacturing shutdowns.

Most of all, watching G-Man’s senior year end like this has been especially difficult. Both senior prom and his graduation ceremony look doubtful, and the the huge party we planned and our first international vacation will not happen.  He also missed signing day at his future college, because they had cancel all on-campus events.

Despite these small disappointments, the Heathens have been amazingly understanding. They 100% get the magnitude of what is happening, and know we all have to do our part to flatten the curve. When I start to let the stress of these strange times get to me, or when I want to tear my hair out while attempting to homeschool, I also take a breath and focus on gratitude. These are miniscule drops in a bucket in comparison to the proverbial hurricane so many others face right now, as well as the real sacrifices being made by those most impacted by this pandemic.

Changing directions, progress surprisingly continued on the pool project:

The construction company decided they had to proceed, because once they dug the hole and placed the rebar, they deemed the project too much of a danger to leave in that state. Hopefully, they can continue soon, but at  least we aren’t facing severe threats of erosion or unintended impalement anymore.

If you have been following my Instagram, I have been posting frequent dinner pics as I try to make the most of our pantry and freezer. Last week, I made a brisket from See You on Sunday by Sam Sifton, and turned the leftovers into nachos, tacos, and shredded BBQ beef with hash brown casserole.

Then, I made a mini-Thanksgiving dinner with turkey and dressing and sides, and used the leftovers to make Turkey a la King with stuffing waffles, and finally turkey noodle soup. My friend created a Facebook group specifically devoted to quarantine cooking ideas, and between that and posting on Instagram, we are all trying to share inspiration as we think outside of the box.

Finally, I finished two more baby knits:

Pattern: Seamless Baby Booties

Yarn: Berrocco Comfort in the Adirondack colorway

Needles: US 4

Notes and Mods: If I were to do these with this yard again, I probably go down to a 3.

Pattern: Baby Sophisticate

Yarn: Berrocco Comfort in the Adirondack colorway

Needles: US 8

Notes and Mods: Cute little pattern, but I had to pick up a couple of extra stitches and decrease in the sleeve underarm to make the join less noticeable.

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So, as much as life is bananas right now, let’s take a breath, do something good, and stay the heck home. This is exactly why we have drive-thru liquor stores, after all.