It’s Time for Some Quiet

Whelp, it’s 2023, for better or worse. 2022 flew past like a wild wind, and while I didn’t accomplish many of my personal goals, I can’t say that we didn’t have a pretty full year. So, here’s the recap of the highlights:

Books Read: 43

I read a little bit less than my goal, but I did better than I thought I would. My top three G-rated reads were:

  • Paperback Crush. This is a non-fiction work that takes a retrospective look at the teen novels of the 70s-90s. If you grew up on Babysitter’s Club, Fear Street, Sweet Valley High, etc., this walk down memory lane is definitely worth it.
  • Kitchen Front. I’m not usually a fan of historic fiction, but I ended up really enjoying this one. Set during WWII, it follows a group of women, each trying to win a recipe contest, but the recipes must be based on the government’s wartime rations.
  • The Sweet Taste of Muscadines. A southern coming-home story with rich characters, scenery, and family secrets.

As a side-note, I read plenty of trashy romance novels this year, but that’s between me and my Kindle.

New Baking Recipes Tried: 14

While I am a pretty confident cook, I’ve never been much of a baker. I have plenty of recipes I grew up with, but I tend to get terribly impatient with baking. I did not attempt nearly as many new recipes as my set goal, but something is better than nothing, I suppose. My top two favorites were the Basque Lemon Ginger Cheesecake I saw on Food Network and the Jam Thumbprint cookies from Cheryl Day’s Treasury of Southern Baking. (Yes, that sounds basic, but I ate those damn things for breakfast for a week)

Finished Knits: 9

Obviously, that is way lower than my usual year, but this queen-size beast of a blanket damn near killed me. My finished objects included two baby blankets, one sweater, two hats, one pair of slippers, one pair of mittens, and a novelty business card holder. I also won five first place ribbons and one second place at the state fair.

Places Traveled: 7

This was certainly the travel year because we celebrated a lot of milestones. G-Man graduated in 2020 amid Covid so he missed out on all the things, Bear graduated, and the husband and I celebrated 20 years. I loved the Italy Trip, and DFW Fiber Fest. Cancun was an impromptu but super-fun. Bear finally got to use the concert tickets he received for his 16th birthday…in you guessed it, 2020.

We had so many other things going on throughout the year that by the time we hit this week, I think we were all feeling ready for some quiet. Or maybe the past week of Hell has me thinking so. Yep, it’s science fair project time, my friends. That veritable torture chamber for parents. In related news, I’ll never get ice from a fast-food ice machine again:

As for 2023, I have set some goals and have my planner in order (Commit30 if you are wondering):

Kitchen:

  • Continue expanding my baking skills, both savory and sweet. I hope to try at least 30 new recipes this year.
  • Expand my pasta skills. Italy inspired me soooooo much and I would love to dive deeper into this one.
  • Finish the family cookbook revisions and re-print it for everyone. This will be a big project. Now that my favorite software is defunct, I’m struggling to find one I like.
  • Be a little more adventurous in recipes and cuisines.
  • Source more locally (I’ll talk about this in a future post).

Fiber Arts

  • Say it with me: KNIT FROM STASH. My yarn stash is ridiculous, and I’m committed to knitting from it exclusively. However, my husband is taking me to Rhinebeck this year, so…
  • Learn to spin. I received a spinning wheel last year and have been too intimidated to really get into it.
  • Finish at least two UFOs that have been languishing away.
  • Finish Bean’s needlepoint stocking.

Health/Personal

  • Fix this trainwreck. ’nuff said.
  • Less phone time. I did not realize just how much time I waste scrolling when I could be doing things that actually bring me joy.
  • Realize skincare is a thing.
  • Not use profanity during my mammogram. (yeah….we can dream, can’t we?)

So, there ya have it. I’ve posted before that I actually like setting resolutions/goals at the beginning of the year. Some years were complete busts, but some actually worked out. It doesn’t hurt to try. 2022 was amazing, but now that I’m past the busiest year I can remember, I’m ready for some quiet time to focus ahead.

After I get past this science fair bull$**t.

**Usual disclaimer: This blog is not monetized or sponsored. 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 mins
Cook Time 30 mins
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!

Finished Knit–Bounce Baby Blanket

As much as I now fall into the “selfish” knitter category (otherwise known as “knit-worthy peeps are few and far between”), I make an exception for babies. One of my cousins is due with her second baby soon, so it was blanket-knitting time. Since I was in the mood for color, I opted for this pattern from Tin Can Knits, using a mini-skein kit from Rainbow Heirloom. Now that I finished it, I’m ready to settle into West Knits MKAL.

Pattern: Bounce by Tin Can Knits, available for purchase on Ravelry.

Yarn: Rainbow Heirloom Sweater in the Sunshine and Storm Kit

Needles: US 7

Notes and Mods: I followed the pattern as written but reordered the kit stripes to my preference. Rather than dark to light, I wanted a dark-light-dark effect. Otherwise, this is a super-easy pattern that is infinitely customizable, and a great way to use up mini-skeins. Tin Can Knits are known for their well-written, trusted patterns, and as always, this delivered. Overall, two thumbs up on this project.

DFW Fiber Fest 2022 Recap

Last weekend was amazeballs. After wanting to attend DFW Fiber Fest for years, I finally decided that we would finally go this year. Bean was onboard, and the husband agreed that he was not adverse to being my proverbial yarn mule for an afternoon (as long as there would be Wi-Fi at the hotel and cocktails for the remaining days).

So, knowing that we only wanted to pull Bean from school for one day, we opted to head out Thursday afternoon and attend Friday and Saturday. As such, I planned on taking classes in the mornings, meet up for lunch both days, and head back to the convention center for market shopping and socializing.

The festival was held at the Irving Convention Center, and I have to say, you could feel the joy in the air when we arrived. From the yarn-bomb decorations to the cheerful volunteers, everything added to the atmosphere of excitement of finally coming together. I felt like it was well-organized all around as a festival.

Let’s start with classes. I opted for a class called “I Hate Color Theory” by Peggy Doney, which was supposed help students learn more about color theory and complementary colors, which would culminate in the class dying a personal skein of yarn. Overall, the class had potential but seemed to suffer from technical difficulties, missing equipment, and loss of structure. I still had fun, but I think it missed the intended mark.

For my second class, I took “Love Notes to My Future Self: The Art of Keeping a Crafting Journal” by Alissa Barton. The instructor is big into artistic journaling and passed around many examples and offered materials suggestions. I’d say it was more inspirational than instructional, and we finished up with over an hour of class time left. Regardless, I had a good time and will definitely take more classes next year.

After classes and lunch, it was market time! The festival featured a huge and diverse vendor list, and I believe there was something for EVERYONE. On day one, the husband came with us and that’s when we did the most of our purchasing. Without further ado, here’s our fiber haul:

Bean picked up this bag and the matching shirt from Sharpin Designs.

She also picked out this yarn from Black Cat Fibers.

Finally, she chose stitch markers inspired by Harry Potter and Hamilton respectively. I don’t have a picture of it, but she also ended up with a skein of sock yarn a kind knitter was de-stashing during our social time.

As for me:

These gloriously Halloween-feeling skeins from Whimzee Stitches.

This set from Suburban Stitcher.

A sweater’s quantity, also from Suburban Stitcher.

A Peace, Love and Knitting kit from the Bead Biz.

Spinning Fiber from Frabujous Fibers.

Legend of Zelda and Horror Movies stitch markers.

Stranger Things-inspired project bag from All with Love. I snagged the last one. #sorrynotsorry

And somehow, the husband wandered off and came back with an Alpaca in a Christmas hat from Rancho Inca Alpacas, proving that you can’t leave him unsupervised for long.

We also picked up graphic socks and I tucked away a drop spindle for Bean as a holiday gift.

Aside from classes and the market, the festival featured other events and meet-ups, and plenty of places just to stop, knit, and chat with fellow fiber artists, which Bean and I enjoyed. However, since I didn’t want to wear both her and my husband out, we kept our days balanced.

As for hotels, we stayed at the Omni, which was not a festival hotel, and I won’t stay there again. The Westin across the street would have been a better choice, but I was late to the game in booking.

So, that barely scratches the surface of how much we enjoyed DFW Fiber Fest 2022, and we will be back next year. We ate good food, met lovely people, and got to pet all the fiber. What more can you ask for?

 

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 mins
Cook Time 5 mins
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!

 

Finished Knit: Little Red Riding Slippers

Bean has been hounding me for some slippers, so I went to my default Little Red Riding Slippers since I knew I could crank them out quickly. After the Never-Ending Blanket, I’m happy lean into some instant-gratification projects, especially since I have some larger items planned for my Fall knitting.

Pattern: Little Red Riding Slippers by Drops Studios (available for free on Ravelry but SEE MY NOTES).

Yarn: Lion Brand Wool Ease Thick & Quick in the Succulent colorway.

Needles: US 10

Notes and Mods: So, Drops patterns once had a reputation for being about as clear as mud. Luckily, other knitters brought clarity, so I skip the pattern and use these resources:

Find re-written pattern here:

http://iknitspatterns.blogspot.com.au/2014/11/rewritten-cable-slippers-pattern.html

Corrected cable pattern here:
http://iknitspatterns.blogspot.com.au/2013/10/cable-slippers.html

And a visual tutorial on sewing them up here (about 12:00 minute mark):

https://vimeo.com/107788111

Finished Knit: Llamalove Beanie

Pattern: Llamalove Beanie by Asha Arun (available for purchase on Ravelry).

Yarn: Petite Woll from We Are Knitters in the Spotted Blue, Ochre, Natural, Black and Cinnamon colorways.

Needles: US 9.

Notes and Mods: The pattern called for US 8, but I went up to 9 because my colorwork knitting can be pretty tight, despite my best efforts to the contrary. Easy, well-written pattern, that includes step-by-step photos of the duplicate stitch. I will say that I’m not a big fan of this yarn. It has minimal twist and reminds me of a roving texture. It’s easy to snag, and I’m skeptical on how it will hold up long-term. Other than that, I’m very happy with this project.

Finished Knit–“Feel the Bern” Cropped Sweater

Well, would you look at that. I convinced two of the Heathens to model a sweater. Will wonders never cease.

Pattern: “Feel the Bern” by Caitlin Hunter, based off of the infamous mittens that Bernie Sanders wore to the inauguration. Available for free on Ravelry with the request for charitable donations toward organizations that address food insecurity (Meals on Wheels, local food pantries, etc.).

Yarn: Berroco Ultra Alpaca in the Cream, Duncan, Steel Cut Oats, and Potting Soil Mix colorways.

Needles: US 5 and US 7.

Notes and Mods: No real mods on this one. I wish I had gone up a needle size because my colorwork knitting can be pretty tight, but that’s what happens when you don’t swatch. I had cast-on-itis after the queen-size Slipstravaganza blanket, so I dove in headfirst. If I can’t wear it this winter, one of these two clowns gets a sweater.

 

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**

Finished Knit–Slipstravaganza Blanket

It took nearly a year of on-and-off knitting, but I finally finished this beast of a project. By the end, there were over 1500 stitches per round on the needles, if you can believe that. It’s hard to tell from the picture, but the blanket ended up being over six feet in diameter and can fit my queen-size bed. As soon as it was off the needles, I immediately cast on a sweater rather than pick up one of my many UFOs. Yeah, hopefully my mojo for those projects will come around again, but for now, I yield to burning urge to cast on all the new things with all the pretty yarn. I’m ready for cooler weather, cozy nights and relief from this endless heat.

————————————————————————————————

Pattern: Slipstravaganza Blanket by Stephen West (available for purchase on Ravelry or Stephen’s site).

Yarn: West Wool Tandem in the Norway, Glass, Aquamarine, and Brackish colorways.

Needles: US 6

Notes and Mods: As always, Stephen’s pattern is incredibly clear and well-written. The only change I made was following the option to not repeat the chevron section. I was so sick of working on this and was unsure I even had enough yarn to do so anyway.