• Food,  Holidays,  Ramblings

    It’s Good to Live It Again

    Thanksgiving was a little disappointing this year. It was a lot easier but disappointing. We had reserved our turkey back in September, so we didn’t want to get too far away from a typical Thanksgiving, but we couldn’t have things like bacon-wrapped jalapenos, sage sausage stuffing, or pecan pie, so everything we made was a sad version of what we’d normally have. In the early part of the year, when we switched back to healthy foods and smaller portions, we decided Thanksgiving and Christmas would be treated the same as always, but now, ten months or so later, unhealthy things don’t come across as treats when you don’t want them. So we had smoked turkey, cranberry-apple-pecan wild rice pilaf, mashed parsnips, roasted vegetables (brussels sprouts, sweet potatoes, and onions), and a tweaked version of my molasses pumpkin spice bread, this time made with cranberries and ginger & orange marmalade. Everything was okay, but in that “this toast is pretty good, but it would be even better with butter” kind of way. So now that Christmas is approaching, it’s time to plan the menu. Just after we reserved the Thanksgiving turkey, we decided Christmas would be strange. I won’t eat mammals…

  • Ramblings,  Recipes

    Healthier Pumpkin Molasses Spice Bread

    Here is the pumpkin bread recipe I mentioned in a previous post. I have a few things to say before you run to your kitchen to make this. First, if you are looking for a great pumpkin bread recipe, I can promise you, this is not it. Healthy food can be good, but it’s not always as tasty as the unhealthy version. I would bet all our Monopoly money against you finding someone who honestly thinks a baked potato is better plain. However, in my experience, if your goal is to live a healthy lifestyle, something being fantastic doesn’t matter as much as something not rushing you toward a heart attack, diabetes, or obesity. Second, I am not a baker. As you can see by the ingredient list, I just dumped about a teaspoon of most things in and called it good enough. That’s how I cook, so naturally, that’s also how I bake. A little of this, some of that. If I like it, I’ll make it again, perhaps tweaking things to make it better, and if I don’t like it, at least then I know what not to do next time. Because I’m not a baker, please don’t…

  • Food,  Ramblings

    Tally Me Banana

    Note: Please excuse this awful photo full of darkness and overexposures. The lighting in this refrigerator is straight out of Saw. Right now our new refrigerator is sitting in the kitchen, properly blocking access to the kettle I use to make my fancy instant coffee every morning (a relatively new habit). It’s resting upright, as instructed, for six hours, before we will move it into place and throw the old one into the Goat Shed. It’s taken quite some time to finally get the refrigerator here, but now that it’s arrived, I’m extremely excited. There are still some feelings of trepidation since the fridge remains encased in its dirty cardboard shipping box, potentially hiding dings that would require smashing it back out the door it barely fit through, but the overwhelming feeling is that of excitement. Our little pianoforte table has been home to a lot of our produce for the last several months. The windowsill above the table has been lined with marble to allow fruits to sit up there as well. Currently, there are three pears and three apples on the sill, and on the table are eleven bananas, a pint of cherry tomatoes, two enthusiastic basil plants, one small…

  • Food,  Holidays,  Ramblings

    All That Meat and No Potatoes

    Two days before Thanksgiving we usually start all the prep work for The Big Day. We wash and chop every vegetable and prepare everything that can be prepared because, if we did everything on Thanksgiving day, we’d be eating in December. Unfortunately, this year our water decided to drop to a dribble and we were unable to begin as usual. Despite the setback, we’ll be celebrating this evening. In addition to all our normal dishes, this year we decided to attempt our own brine. I both hope it’s fantastic and hope it’s not that impressive since I failed to write down what exactly went into the pot and how much of everything was used. I definitely know two lemons went into the mix, along with what appears to be a plethora of tiny seed pods, and some yard clippings. Title From: All That Meat and No Potatoes by Louis Armstrong