No Pictures, Please

 Recipe: Whatever-You've-Got-Quesadillas

If for nothing else, this post is dedicated to the fact that I truly do take pictures of (almost) everything that comes out of our kitchen... and that I know it's annoying (sorry?). Though most meals (thrown together using whatever is in the fridge) are immediately deemed too insignificant for the blog, with our strictly formal atmosphere and all. Thus, the sometimes fluorescent-lit - tsk, tsk, I realize, but folks, we eat dinner at night and as such, when there is little to no daylight - photos become just more - and more - practice shots (which I suppose, I'm the better for, though my work might indicate otherwise).

It must be noted, while we're here, that spouses of those of us who do play paparazzi with their dinners should be awarded medals. What else can you say for someone who sits patiently as I photograph each (mundane) step of (any-ole) dinner and then snap even more pictures as the meal sits (getting cold), all the while, certainly anticipating that first bite.

As if that weren't yawn-inducing-enough, what I've got for you today is one of those previously mentioned, thrown-together, weeknight meals. Quesadillas are certainly not a Kara-original. But they are a delicious meal that might just be perfect for a multitude of reasons. None of the least of which because it's Mexican - and as long as I'm eating Mexican, the world is right. And it's ideal for weeknight meals to boot - just grab any protein, vegetables and cheese you've got, along with some tortillas and heat, and dinner's on the table (or at least ready to be photographed).

Whatever-You've-Got Quesadillas
serves 1-2 for dinner, 3-4 for snack/appetizer (can be scaled for your group)

1/2 c chopped onion
1/2 c diced bell peppers
1/2 c frozen corn
1/2 c black beans (we cook dried black beans in large quantities using this method and then freeze them in small portions)
1 c chopped, grilled chicken (ours had previously been frozen)
2 TBSP cilantro, roughly torn
1 c shredded cheese of our choice (we used cheddar and Monterey Jack)
2 whole-wheat tortillas

Spray a 10-inch frying pan with cooking spray and cook onions over medium heat for about 5 minutes, until translucent. Add peppers, corn and beans (drained) and cook until heated throughout. Add in chopped chicken, just to warm. Remove all ingredients from pan, leaving the pan heated.

Place one tortilla in your re-sprayed pan and pile half of your chicken and bean ingredients on one side of the tortilla. Cover with 1/2 of your cheese and fold the tortilla in half. Heat the tortilla through, until the cheese has melted and then remove from heat and (take pictures and then) serve!

But if I've bored you... worry not, on the other side of this (i.e. as soon as I'm ready to write another recipe post) is some to-die-for (and absolutely worth every photograph) homemade Key Lime Pie Ice Cream, complete with pieces of homemade graham cracker crust throughout (and perhaps a teaser of some Key Lime Pie Sorbet).

Mysterious Splashes and Squeezes

Recipe: Chicken, Craisins, and Walnut Salad (Sandwiches)

It's true that we just got back from somewhere a lot more exciting (and photogenic) than this chicken salad but we've been devouring this salad (and/or sandwich, depending on who you are in this household) for almost 3 years so I couldn't wait another moment to share it with you. *pictures of our July 4th weekend to come... someday

Devouring? A "typical" chicken salad? Really, Kara... the food(-ish) blog world doesn't need one more person over-hyping a recipe. So with that, I will make a promise to you that this is no over-hype... sure it might just be that we have warped taste buds or the fact that we like anything in salad form (egg salad, tuna salad, etc.), but this Chicken, Craisin, and Walnut Salad truly is one of our favorites.

Is it the mysterious splashes of hot sauce? Or the squeeze of lemon? We'll never know (not that we're ever left with much time to figure it out)... all I know is that this is one of the two most often requested dishes around here, which to me says it is anything but typical. It also says "make me tonight... or tomorrow... or better yet, both!" (these leftovers are highly coveted in this house)

Chicken, Craisin, and Walnut Salad Sandwiches
adapted from Bon Appetit

1 1/4 lb skinless boneless chicken breasts
1 1/4 c thinly sliced green onions
1 c coarsely chopped walnuts, toasted
3/4 c Craisins
3/4 c mayonnaise
1/2 c chopped fresh parsley
2 TBSP fresh lemon juice
1 (scant) tsp hot pepper sauce
12 slices wheat bread, lightly toasted

Arrange chicken in single layer in medium skillet; add enough water to cover. Bring to simmer over medium heat. Cover; reduce heat to low and simmer until chicken is cooked through, about 25 minutes. Transfer chicken to cutting boat. (chicken can be made in advance using this method, or slow-cooked and shredded using this recipe)

Cut chicken (or shred) into 1/2-inch cubes. Mix chicken and all remaining ingredients except bread in large bowl. Season to taste with salt and pepper. Divide salad among 6 toast slices and top with remaining pieces of toast.

Perfect For the Heavy-Handed

Recipe: Peanut Butter Cup Ice Cream

Is it a dad thing to love ice cream or just a my dad thing? Either way, it's almost a given that anytime I have the slightest thought about ice cream, it's accompanied by any number of fond memories of my dad scooping what remains to be the largest serving you've ever seen into his bowl (hurriedly at that, lest someone should swat his hand away).

I'm not sure that I can do this image justice but picture if you will a half gallon (or whatever they are, these days) of insert-ice-cream-brand-name-here... you remove the top expecting ice cream resting just at or below the lip of the container. At this point, in my house, if my dad had gotten to the ice cream first, sure, there might be ice cream left, but the entire first inch or two would have been removed via a swift (precise and practiced) motion (see above comment about a hand being swatted).

So it's with those memories in mind that I can sincerely say... eat your heart out, Dad (literally)! It's finally your day to shine (on the blog, at least)... and although you unfortunately don't get to take your gratuitous scoop(s) of this particular ice cream, this recipe is dedicated to no one else but you.

As far as the rest of you... whether your dad has a heavy hand or not, I willing to bet this'd be a winner on your Father's Day table too.

Peanut Butter Cup Ice Cream
from Cuisinart

1 1/8 c peanut butter (not natural)
3/4 c sugar
1 1/4 c whole milk
2 c heavy cream
1 1/2 tsp vanilla extract
1 c peanut butter cup candies, rough chopped

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.

Turn your ice cream machine on; pour the mixture into freezer bowl, and let mix until almost thickened, about 20 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Late to the Party

Recipe: Wheat Berry Salad with Chickpeas, Craisins, Feta and Mint

There are two things you can count on around here... that I'm always going to be the last to do or know about anything - which most certainly applies to new (or once they get to me, old) trends, and that I know nothing, and I mean literally zero, about anything related to pop culture, or that is cool or hip (for that matter, do "we" even say the word "hip" at this point?).

While I'm sure this surprises no one, not the least of which you all - after all, you've been privy to just a few of the recipes I throw around in our kitchen (frittatas? sausage soup? bar cookies? a fruit trifle? and sometimes, two chocolate recipes at once?), it did feel good to wipe yet another embarrassing admission off my chest.

Over two years ago, I read post after post of Susan's (among others) about bulgur, farro, quinoa, and a number of other whole grains that I'd never even heard of (truth be told, at the time, I was cooking whole wheat couscous, calling it a whole grain); and, they sounded not only delicious but each also boasted incredible health benefits. Thus it's fitting, albeit late as expected, that I've finally located (honestly, this was half the battle), cooked, and fallen hard for... wheat berries.

Since then, though, you can be sure that I've seen right through (past, and around) the hour-long cooking time required to transform these once dry and light-as-air pellets into tender little nuggets of chewy, wheaty, wholesomeness. In the very short time that we've been acquainted, our new pal has already met us in two delicious recipes (one of which got unfairly short-changed being served past the bewitching hour of decent photos), leaving us with over half a bag of the little gems waiting for their day to shine. And shine they will... as these low-maintenance guys certainly don't need much help.

How to cook wheat berries:

Add 1 cup dried wheat berries to a medium-to-large sized pot and fill pot with water, covering the wheat berries by at least an inch or more. Bring the water to a boil and then turn down to just simmering for about an hour, or until tender. Drain the wheat berries. From here you can either use them right away or store them in an airtight container in your refrigerator for several days.

Recipes with wheat berries that we've enjoyed:
Wheat Berry Salad with chickpeas, Craisins, feta, and mint (chickpeas were my substitution)
Wheat Berry Salad with black beans, feta, onions, and red onion vinaigrette (black beans were my addition; we loved this vinaigrette!)

A (Not-So) Chance Meeting

Recipe: Strawberry-Citrus Salad

Well, now, that wasn't half bad! *sure it took me almost a week to write about it but don't be fooled into thinking that it was a result of being scarred by the experience No wonder so many look to the internet to meet people these days!

We were so thrilled to host Abby and her husband, Brad, on the tail-end of their road-trip up here to our neck of the woods. I'll admit to being a bit nervous as the time of our meeting approached... though we thankfully avoided the awkward "I'll be the one wearing the red rose" by agreeing to brunch together at our house. A bit of a selfish move, of course... as I'm more uneasy picking a restaurant to dine at with a group than feeding people from our own kitchen (quality of food, notwithstanding).

I was so intrigued, and a little humbled - if I'm honest - to realize how much Abby and I actually didn't know about each other (or moreso, each other's spouses (after all, even here, Chris rarely gets a mention, let alone the spotlight)) after kinda, sorta, almost "knowing" each other for well over two years. But what better situation for great conversation; earlier in the week, in anticipation for the big meeting, Abby and I admitted to each other that we loved meeting new people and making new friends... even, in our case, friends who will likely never live within a few hundred miles of each other.

And friends we did make. (Abby, we hope you agree) With or without the delicious Moravian sugar cake and spice cookies that our gracious guests brought us, the afternoon went off without a hitch.

In large part, I believe I owe the event-less-ness of the morning to this beyond beautiful (I can say that - it's not my recipe) fruit salad that rounded out our meal (more on the rest of what we ate later). The fact that it has four ingredients, including brown sugar, had me sold from the start, but when I (effortlessly, I must add) tossed it together Sunday morning in about 3.5 seconds and looked at the brightly colored creation before me... it blew my mind (and even looked halfway decent in an iPhone picture!).

Suffice it to say, we thoroughly enjoyed the morning with our new friends. As someone once said (you might know her), " ... the internet is filled with great people… and you don’t have to look very far to find them". (you can read all my disclaimers to that statement here... or not, but you know... proceed at your own risk)

Meeting on the Internet

No, this isn't a story of how Chris and I met... as it wasn't via these here interwebs, after all (rather on a hot and dusty softball field... a story that I may one day indulge you with, if you're lucky... only because it'll be a post with few words and even fewer pictures).

This story is (or will be) a little bit how I "met" a food blogger online, and a lot of how to both get up the nerve to invite one into your home and subsequently, prepare for it. Or... more easily said - how to host a food blogger.

One of my typical disclaimers: it's quite true, I haven't written a food-related post in a couple of weeks so take the fact that I refer to myself as a 'food blogger' below with a grain of salt

1. Meet a food blogger (uh... not hard, there are thousands of them) and over 2.5+ years, develop a friendship - realizing one of you went to college in the other's current hometown and enjoy a friendly rivalry based on ACC sports (during which we were united in our love for anything not Duke).

2. Come to terms with the fact that you met someone online and realize you're okay with it - it's the 21st century, after all.

3. Learn that said food blogger would be traveling to your neck of the woods for a hanami of her own and build up the nerve to invite her and her husband for over brunch.

4. Pour through cookbook after cookbook, trying to think of the fanciest brunch menu ever contrived and then realize that she'd see right through it. Nix also the idea of cooking all things from her long recipe index but get somewhat sidetracked oohing and aahing over her homemade marshmallows.

5. Finally, relax, confident that the big meeting will be loads of fun and great conversation... tastiness of the food not as certain... but someone as sweet (and Southern) as she is will be gracious, regardless - of that, I have no doubt.

Thus concludes my not-very comprehensive tale of how to (get up the nerve to) host a food blogger. I couldn't be more excited about my first taste of how this internet is making our world so small and connected. You, on the other hand, are saved from me waxing poetic about just that as Abby and her husband, Brad, arrive in about 30 minutes so I'm off!!

to be continued...

A Seasonal Send-Off

With the 70+ degree weather we've been enjoying (or chasing?), you're more likely to be outside, standing grill-side, preparing to drink a cold one rather than reading about baking with said beer - yet here I am (when will I ever get this right?!).

Although this time I think I have a better chance that some of you are still firing up the ole' oven, having not yet relegated her to (seasonal) retirement, even if anything she produces is quickly transferred to the great outdoors. Regardless, aside from the fact that I'm not altogether convinced that spring has truly sprung, with recipes like this Beer Bread that are both made with a certain refreshing beverage and also taste good accompanied by one, you'll feel the pull of the stove, if for the last time this season (unless I can tempt you otherwise, which remains to be seen).

But bread, Kara? I thought you were one of those yeast-phobes?

These days it seems I'm a lot friendlier with yeast than I used to be but seeing a recipe for delicious, crusty bread made without the rising and kneading, and frankly, praying? My only explanation is that it's magic... what the elixir beer does amidst the sparse ingredients in this bread.

If you're wondering, Chris did give me a bit of a raised-eyebrow glance as I borrowed a beer for this recipe; but I heard not so much as a peep once the bread emerged from the oven, receiving its slather of butter (speaking of which, have you tried this stuff - it's the best thing since, oh boy, sliced bread).

So whether or not if you've put your stove down for a long summer's nap, at the very least, promise me you'll throw this bread together at the first signs of fall, a season I know I'll be anticipating as soon as the humid DC summer hits.

Beer Bread
generously adapted from Dogfish Head Ale House recipe (you've been there before!)

3 c self-rising flour
2 TB sugar
12 oz beer, at room temperature
3 TB butter, melted
1/2 TB kosher salt

Preheat the oven to 350 degrees.

Combine all the ingredients and mix energetically by hand until the flour is moistened completely and you have a uniform mixture. Spoon into a greased 9x5 in loaf pan, filling it 1/2 -2/3 full. Pour the melted butter evenly over the top of the (unbaked) batter and sprinkle with kosher salt. Bake for an hour.

Allow to cool for 15 minutes and then release the bread from the pan.

Making Choices

Life is full of 'em. Choices that is.

For instance, tonight I had to decide between making a cake for some notoriously dessert-hungry visitors we're having this weekend (I've been on a bundt cake roll ever since my dear friend Allison bestowed this beautiful cake pan to me!) and writing this post. You can see who won out but don't be fooled into thinking this decision came easily. After all, I know more people appreciate my food over my words - but yet the latter came through victorious.

There are other decisions, too... like which bar cookie recipe I both already have the ingredients for and that preferably requires no mixer (read: very quick and easy). And triple points if the recipe can be prepped simultaneously with said bundt cake (see above reference to impending, famously sweet-toothed visitors - and I don't like to disappoint but then we've talked about my stocking the fridge and cookie jar issue). I think I have a winner but I don't like to put the horse before the cart.

Then more important (heck even monumental) things like the fact that I'm considering a bit of a blog re-design. It should be said that the sole reason I'm sharing this now is that if say, two months down the road this old house still looks the same, you can pester me and say "hey, ding bat, what about the re-design?" But along those same lines, do you know how many choices there are in the world of the interwebs and (shudder) blog templates? I'm obviously not paying someone to do this so unfortunately no fancy graphic design is headed our way (sigh) but I am promising at least a recipe index. Imagine that!

**speaking of choices, if you had a say in the matter, what would you like to see here?

Making this snack mix, though? This is a gimme. Honestly... it's hands-off (since it's made in the slow cooker!) and can be customized using any cereals or crackers you have laying around... and tastes good to boot? I know you're staring at the page in disbelief - even hurriedly scrolling to the recipe to see if I'm serious. As weird as it might seem to dump your Cheez-Its and Chex into the basin of your slow cooker, do it - stir those morsels of tasty goodness around and off you go. You'll never look back. It'll be the best choice you make all day.


Best-Ever Snack Mix (in the slow cooker!)
Adapted from The $7 a Meal Slow Cooker Cookbook

2 c Corn Chex (or other square corn cereal)
2 c Cheez-Its
1 c lightly salted peanuts
1 c walnuts, roughly chopped
1/3 c butter, melted
2 TBSP Worcestershire sauce
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 c grated Parmesan cheese

Pour Corn Chex, Cheez-Its, peanuts and walnuts into the bowl of your slow cooker. Toss to mix.

In a separate small bowl, combine the garlic, salt, butter, and Worcestershire sauce; stir to combine. Pour over the dry ingredients in the slow cooker and mix to evenly coat.

Cover and cook on low for 2 hours. At this point, uncover your slow cooker and cook on high for 1 hour. Then sprinkle with the Parmesan cheese; leave the cover off and cook for another 15-20 minutes on high.

Pour mixture onto a rimmed cookie sheet and allow to cool. Store in an airtight container up to a week.

**if I were a betting lady, I'd say this can be adapted to your oven (though I have not tried it) - try baking at 200 degrees for two hours or so, carefully monitoring every few minutes to make sure it doesn't burn; add your Parmesan cheese and turn the oven up to 300 degrees, baking for another 30 minutes

Right on the Season

As you've come to expect, I'm here with a right-on-the-money seasonally appropriate recipe for you to enjoy.

Wait, let me try that again... more like... I'm here with a "in case you froze some blueberries last summer and decided it was high-time they saw their day in the sun" recipe. Either way (see, I do have your best interest in mind), if you do have access to some fresh (or frozen-fresh) blueberries, I'll let you go grab them now so they can start defrosting while you read the rest of my rambling - we're all about efficiency here.

The funny thing is that I set out to make these (okay, full-disclosure... I made these a while back - but not to worry, it was still well out-of-season) because we had company coming to town and it's my tendency (read: the only way I know how to handle guests) to stock the fridge and freezer with meals and their subsequent desserts.

Then I learned that one of our friends was allergic to blueberries; after shedding a few tears, I trudged on knowing that's exactly what my friend would want me to do. Thus, I resigned myself to baking these knowing I'd need to eat them all myself (rather than risk an allergic reaction - see how concerned I was?!)... or, just about all, give or take five which I divvied out to Chris and the scavengers at work.

And I owe it all to our allergic-to-blueberries friend when I say (don't mistake this for an exaggeration) that I truly believe that I could have sold each of these little fruit-studded squares to my coworkers in a name-your-own-price type scenario. If that's too metaphorical for you, what I'm saying is that never, ever, has a baked good I've shared elicited the reaction that these treats stuffed with frozen fruit received.

With that I must say, maybe out of season isn't so bad after all. I will attribute a little of Deb's Blueberry Crumble Bars' fame to a craving for fresh (ah-hem) fruit in the middle of winter... but really, there's no explanation needed. These things just sell themselves.

**Turns out I'm not the only one who is seasonally-challenged (although I prefer to call it "fresh fruit freezing savvy")! Abby made some amazing looking muffins with her frozen blueberries just recently too!!

A Not-too-Sweet Lesson

You won't believe this but I'm going to say it anyway... as of late, I've been enjoying baked goods (duh), yes - tasty sweets, with less uh... sweet (read: sugar). Don't get me wrong... I haven't written off sugar completely (or even slightly) and these lovely little squares still have a healthy dose of the sweet-stuff, but they aren't my usual chocolate chip studded bar or cookie, or a multi-layered delight so the chances of anyone turning these away because they are too sweet are slim. *actually, the chance of anyone turning these away at all is all but unimaginable

I'm sure this phase will pass... so no need to rally the troops, but while I'm here, I thought I'd share how I've managed my way through (and honestly, it hasn't been all that bad). While I can't really fathom it, I figured there's chance that one or two of you actually don't lunge for the desserts that everyone else says "it's too rich" (meanwhile, there's the Kara-of-old who knows that those words signal the dessert of my preference).

But as it turns out, I'm completely equal opportunity in all things dessert. You call it a sweet... or dessert, and I'll eat it - and now even bake it (as was the case here).

So I'm done gloating about how I now eat super sweet and not-as-sweet things with equal amounts of delight. Buuuut, did you happen to notice that I kind of glazed over the part about the actual ingredients? As in not talked about them at all even while referring to the fact that these weren't overly sweet? Sure there's about 1.5 cups of sugar total in these heavenly bars (how's that for details for ya?)... but the big deal here is that there are 1.5 cups of butter too. It's true... go on and check out IvoryHut's recipe (but puh-lease come back).

Why this is important is that it turns out while I was learning to appreciate the less sweeter-things-in-life, I lost my ability to read recipes and translate them into buttery goodness (peppered with nuts and chopped bits of dates). What this means for you is that even though our Food for the Gods bars were made with half the amount of butter, they were still devoured and I was the only one who had a clue. So just imagine the scrumptiousness that will be yours assuming you bake these according to the recipe?!

What are you waiting for... stop imagining it and grab your cup and a half of butter (that's three sticks), and get to it! Endless not-to-sweet sweets await!

IvoryHut's Food for the Gods

It's My Weakness

If my recent, earth-shattering, trick wasn't enough to really prove my worth - I'm about to blow the roof off this kitchen. Just you wait.

A short year and a half ago, I admitted that I'd never successfully hard-boiled an egg. Now I'm back with another shameful admission. Why I do this to myself (and assume you care), I have no idea. But lucky for you, on the other side of embarrassing myself, you'll get the recipe for an amazing Roasted Poblano and Corn Chowder. It's worth the wait... I promise.

You've probably noticed a few things about the way I run things around here... if I can't cook an entire recipe pretty much from scratch, the chances of it being made are slim to none. And using (what I consider) to be weird ingredients? Not gonna happen. So you can imagine my hesitation when I saw that this recipe included poblano peppers (who live somewhere close to the top of my list of unusual ingredients - embarrassing fact #2893) and not only did you have to find them, but then you had to roast them, yourself (to this day, the only roasted peppers included in any recipes I'd made were the bottled version - embarrassing fact #4589).

You can't make stuff like this up. It's true... this pot of lightly creamy but packed full of hearty vegetables chowder represents my first foray into roasting my own peppers... whether of the bell or poblano variety (and so goes my continued loss of credibility as someone who rambles about food). With this admission comes a whole host of excuses that I will spare you from - but just know I've got 'em. Thinking it was necessary to have a gas stovetop may or may not have been one of them.

Luckily, though, you get to enjoy the fruits of my er... test (can't call that labor, roasting the peppers was so darn easy!). Although not entirely since sadly you won't be able to dig into this jam-packed full bowl of chowder.

But before you're off a-roastin' and chopping, please indulge me... what's your deepest, darkest kitchen secret? Do you always burn your microwave popcorn? Is the taste of PB&J on fluffy (store-bought!) white bread still your absolutely favorite meal in the world? Or perhaps, some of your most oft-requested recipes are crafted from the humblest of boxed mixes?

Roasted Poblano Corn Chowder
brought to you by Kim

2 TBSP butter
2 cloves garlic, minced
1 onion, chopped
1 stalk celery, diced
1/3 C flour
4 c chicken stock
1 carrot, diced
2 lbs potatoes, scrubbed and diced
1 lb frozen corn
1 red bell pepper
3 poblano peppers
1 c milk
½ cup cream
½ lb frozen spinach (whole leaf)
salt
pepper
cayenne, to taste

Roast peppers (poblanos and red bell): lightly coat a small baking pan with cooking spray and place your whole, washed peppers under the broiler. Monitor and turn until all side of the peppers are browned; quickly move to an airtight container (or paper bag) to steam for about 5-10 minutes after which you will gently rub off the roasted skin. Use the back of your knife to scrape away seeds and white pithy spines inside the peppers. Chop your freshly roasted peppers into a dice.

Chop garlic, onion, and celery and saute in butter until soft. Add flour to make a rue and cook for about one minute (to eliminate any flour taste).

Add stock and stir to combine. Add potatoes, peppers, frozen corn, and carrots and bring to a boil, then reduce to simmer.

Cook until all veggies are soft, then slowly add milk. Bring back to a boil, and then turn off the heat and add your spinach (can add frozen or fresh), cream, and salt, pepper, and cayenne, to taste.

Optional: top with cheese (cheddar or Monterey Jack), or avocado, or tortilla chips.

Change Your World

I'm here (hi there!) with a trick that is certain to blow your minds. Really. I even hesitate to post this knowing how it's sure to revolutionize kitchens across the globe.

It's the secret to my sanity... well, that is, aside from our freshly painted and organized closet. Honestly, though, without this little plate of magic, my time in the kitchen would undoubtedly be less enjoyable.

Before I dazzle you and earn years of your devotion, I must give credit where it is due. Yup - you guessed it, this comes straight to you (via me) from the sparkling clean kitchen of my mom (sorry dad, you had your day in the sun (though surely more to come)... what would I, er - the snow, do without your table?)

You see... I am one of those clean-as-you-go types. But in the unusual event that I either can't immediately clean the utensil that I just dirtied or it's just impractical to do so (i.e. I'm about to use it again), I use said magic plate. Note: your impression of how magical this plate might be is admittedly subject to your own opinion It couldn't be easier. The only catch is that you remember your plate before you dive into your recipe (otherwise your sticky hands inevitably defeat the whole purpose).

I've found it's best laid as close to your primary work-surface as possible but that can be adjusted to how you move around your kitchen. Then get started... as you work, any utensil, measuring cup or spoon, spatula, is quickly placed on your plate in between uses. This allows for easier-than-you-can imagine access and re-use as well as a spotless countertop (at that you hear an audible sigh from this gal).

This same method can also be used to "catch" pesky coffee/tea stir spoons. *How's that for a 2-for-1* Simply place your cutest saucer or salad plate next to your hot beverage set-up with a clean spoon (or two) resting on it et voila, presto clean counter and obvious real estate for those used stirs.

How do you keep your sanity while cooking and baking? Am I the only one who enters the kitchen with (an embarrassingly detailed) strategic plan?

And with that, I promise to turn it back to edible treats from this kitchen, not just the tools I use to make them.

Just Warm Enough

Have you heard? It's snowing here. A lot. And there's more coming shortly following this bunch. I'm more than happy, inside with this girl (who'd rather be outside) tucked in between us, acting as our economical and energy-efficient heat blanket.

This has almost nothing to do with what was on my mind, food-wise, today. But I thought you should be aware of the circumstances that we're dealing with here.

The last time I thought about (read: craved and subsequently proclaimed that it would be ours) this spinach quiche the view out our windows was quite a bit more colorful. And the only thing falling from the sky was a rainbow of leaves, lightly floating their way down; and while the current snowflakes descend just as peacefully, they certainly make quite a bit more of an impact.

And thus for no logical reason, as the piles of white grew higher and higher this morning, I fell deeper in denial that it would actually paralyze our city. So in an effort to not give in to every predictable freezing-weather comfort foods, this quiche popped into my head.

I can not tell a lie, however. This not-too-creamy (allowing the spinach to shine through) but just-the-right-amount of cheesy quiche (encased by a perfectly buttery crust) sadly wasn't what we consumed today. With almost two feet of snow on the ground, my sedan wasn't about to get me to the (in all probability closed) grocery store.

But the memory of it (effortless preparation, economic ingredients, three cheeses blended seamlessly with dark green spinach, sophisticated presentation) was enough to keep me warm - mind you, not paralyzed-by-the-snow warm, but comfortable enough.

*I should mention that this pie crust recipe is the first one I can claim as 100% fool-proof. And, lucky us, it makes enough for two quiches/pies (you get the idea) and stores perfectly in the freezer so you can bet I'll be pulling the second out for round two in a matter of days.