Saturday, October 3, 2015
For some reason offices that provide tea rarely provide decaf tea other than herbal (and they tend toward the kind of herbal tea that makes a person want to sleep) and almost never have any sort of creamer, so sometimes I have to take matters into my own hands. I also figured if I was going to bring the milk I might as well bring my sweetener of choice, which lately is maple sugar. (Also from April's trip to Vermont--I apparently take forever to get through sweet stuff.) It worked out pretty well.
Friday, October 2, 2015
The raspberry sauce was because the remainder of my raspberries were going mushy, and needed cooking up. It turned out very well! It complimented the cheese blintz wonderfully. This recipe is a little tart, so feel free to add more sugar if you want a really sweet sauce.
Raspberry Sauce for One
Roughly 1/4 cup raspberries
1 teaspoon sugar
Dash lemon juice
1/8 teaspoon cornstarch
Combine raspberries, sugar, lemon juice, and salt in a small saucepan. Cook, stirring, until raspberries break down. Strain sauce through a fine mesh strainer into a bowl, pressing down on the pulp to release the liquid. Stir in cornstarch. Return to saucepan and bring to a boil, stirring. The sauce should thicken nicely; if not, cook, stirring, until desired thickness.
Thursday, October 1, 2015
There was something very soothing about opening this lunch box to see all the pretty colors and everything so neatly packed. People ask why I bother and I think that's probably why. It's part of taking care of me--a reminder from the morning that someone values me (me!) even on days things don't go according to plan.
Wednesday, September 30, 2015
This is the only disappointing Honeycrisp apple I've ever gotten. I think it was because I bought it from Trader Joe's--the produce can be really hit and miss from there. Oh, well.
Tuesday, September 29, 2015
These beans are one of those amazing little recipes that actually tastes better as leftovers the next day, and about equally good hot, cold, or at room temperature. I modified the recipe taken from a package of bacon.
White Beans with Bacon and Spinach
Servings: about 4
4 slices bacon, cut into 1-inch pieces
1 large clove of garlic, minced
1 cup frozen baby spinach
1 15-oz. can small white beans (such as cannellini or navy), drained and rinsed
Freshly ground black pepper
Cook the bacon in a large skillet on medium heat until most of the fat has rendered, stirring frequently. Remove bacon from skillet and drain on paper towels. Leave the fat in the skillet.
Cook garlic in bacon fat for about 1 minute or until the garlic has browned slightly. Stir in frozen spinach and cook, stirring, until hot. Add beans and bacon and heat through.
Season generously with ground black pepper.