(no subject)
Not much to report. I have been working (both paying jobs and at schoolwork) and trying to figure out the next few steps in my life. So far, I have gotten to the driving out of Orlando step. Pretty excited about that.
What I don't have figured out is the cats. I would kind of like to keep O'Malley, but I probably should not be responsible for a cat with the amount I will be traveling (hopefully). Anyone want a really sweet cat? Or two?
In order to make this post not just about my indecisions, two recipes especially for Amanda, since she wants my cookies. Sorry I can't oblige right now, but I will make you cookies the next time I see you. Promise.
Everything But the Kitchen Sink Cookies
1 cup butter, room temp or melted
1 tsp vanilla
1 1/2 cups raw sugar (or turbinado)
2 eggs
2 cups whole wheat flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 cup oatmeal
1 cup coconut
And any combination of the following:
dark chocolate chips
dried cranberries
walnut pieces
raisins
butterscotch chips
white chocolate chips
whatever else is hiding away in your pantry!
1) Combine butter, sugar, vanilla, and eggs
2) Add flour, cinnamon, salt, and soda.
3) Mix in coconut, oatmeal, and any thing else you are adding.
4) Bake at 375 degrees for 10-12 minutes or until golden brown.
These cookies are amazing. The raw sugar melts down and caramelizes, adding great flavor. The cinnamon is also very tasty. Some of my favorite combinations for these cookies are:
craisins and white chocolate chips
dark chocolate chips and walnuts
peanut butter chips and dark chocolate chips.
Red Rice Bowl with Vegtables and Mustard Vinaigrette
2 cups red rice, you can also use brown rice if it is more easily available
1 package baby bella mushrooms, sliced
1 yellow onion, thinly sliced
1 cup fresh or frozen peas, thawed
1 cup fresh asparagus, cut into one inch pieces
Goat cheese (optional)
1 poached egg
Vinaigrette:
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp spicy mustard
1 tsp stone ground mustard
1) Cook rice according to directions
2) Saute mushrooms and onions until onions are caramelized and mushrooms are cooked. I suggest using a large wok or electric skillet.
3) Add peas and asparagus to mushrooms and onions. Saute until crisp, but cooked through.
4) Add rice to vegetables
5) Mix vinaigrette ingredients together. Pour over rice mixture and combine
6) Serve topped with a little goat cheese or a poached egg (or both!) if desired
What I don't have figured out is the cats. I would kind of like to keep O'Malley, but I probably should not be responsible for a cat with the amount I will be traveling (hopefully). Anyone want a really sweet cat? Or two?
In order to make this post not just about my indecisions, two recipes especially for Amanda, since she wants my cookies. Sorry I can't oblige right now, but I will make you cookies the next time I see you. Promise.
Everything But the Kitchen Sink Cookies
1 cup butter, room temp or melted
1 tsp vanilla
1 1/2 cups raw sugar (or turbinado)
2 eggs
2 cups whole wheat flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 cup oatmeal
1 cup coconut
And any combination of the following:
dark chocolate chips
dried cranberries
walnut pieces
raisins
butterscotch chips
white chocolate chips
whatever else is hiding away in your pantry!
1) Combine butter, sugar, vanilla, and eggs
2) Add flour, cinnamon, salt, and soda.
3) Mix in coconut, oatmeal, and any thing else you are adding.
4) Bake at 375 degrees for 10-12 minutes or until golden brown.
These cookies are amazing. The raw sugar melts down and caramelizes, adding great flavor. The cinnamon is also very tasty. Some of my favorite combinations for these cookies are:
craisins and white chocolate chips
dark chocolate chips and walnuts
peanut butter chips and dark chocolate chips.
Red Rice Bowl with Vegtables and Mustard Vinaigrette
2 cups red rice, you can also use brown rice if it is more easily available
1 package baby bella mushrooms, sliced
1 yellow onion, thinly sliced
1 cup fresh or frozen peas, thawed
1 cup fresh asparagus, cut into one inch pieces
Goat cheese (optional)
1 poached egg
Vinaigrette:
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp spicy mustard
1 tsp stone ground mustard
1) Cook rice according to directions
2) Saute mushrooms and onions until onions are caramelized and mushrooms are cooked. I suggest using a large wok or electric skillet.
3) Add peas and asparagus to mushrooms and onions. Saute until crisp, but cooked through.
4) Add rice to vegetables
5) Mix vinaigrette ingredients together. Pour over rice mixture and combine
6) Serve topped with a little goat cheese or a poached egg (or both!) if desired