Muffin Week: “Whole Wheat Blackberry Muffin with Fresh Mint” (Day 3)

I’m thinking to go steal a bag blueberries  we froze from our harvest this summer at my Gma’s house and try to make these with them. Blackberries aren’t the hardest thing to find around here during the year but it can be a tricky ingredient to use properly. Often they’re too sour or they’re just plain expensive.

Since we have our own little patch and spend hours in the blazing hot sun every summer (you can read more in previous posts about this) I think it only right to use the poor little berries in a variety of recipes. Usually they end up in some sour super healthy pie my Gma makes with them and it makes me so sad…

So blueberries it is!

Whole Wheat Blackberry Muffins with Fresh Mint

“Whole Wheat Blackberry Muffins with Fresh Mint” from Eat the Love

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Just a Little Snack

Personal Pear Pizza with Stilton & Walnuts, from Ono Kitchen

Personal Pear Pizza with Stilton & Walnuts, from Ono Kitchen

I don’t do New Years resolutions. If you aren’t going to take charge of you life all the time then you aren’t doing it right. Doing what right? One might ask. Life. You’re not doing it right. Try again.

Just so you know… I’m not skinny and I’m not “eating great” while “losing weight”. Except that eating great bit. I try to do that whenever possible. So here’s a little snack I found while looking around the great wide web of the internet after work today. I feel like this would also work great with a goat cheese/rosemary/honey combo.

And while we’re at it, how about a drink? Something warm and creamy, perhaps?

Coconut Rum Spiked S’more Hot Chocolate

Coconut Rum Spiked S’more Hot Chocolate, from Margaritas in the Rain (There are more pictures on the original page).

Yep. That works!

And now to go read the latest issue of Saga

Ice Cream Week: “Frozen Honey Cream” (Day 3)

Frozen Honey Cream

“Frozen Honey Cream” from Martha Stewart

I understand that many people do not own an ice cream maker. It is sad. I understand. So this recipe is for you. And for the rest of us because sometimes our “barrel” is still re-solidifying in the freezer or we are out of ice or something and we really need to get our ice cream on. Plus this recipe sounds super yummy and my super-taste buds are telling me that they would definitely like the idea of anything with a name like “Honey Cream”… Gutter-buds…

Ice Cream Week: The Scoop (“Honey Roasted Fig Ice Cream”)

Honey Roasted Fig Ice Cream

“Honey Roasted Fig Ice Cream” from Deliceux

This is the official announcement that I am finally the owner of my very own ice cream maker. If you remember, last summer I intended to buy one and just… well I didn’t. And I still haven’t. Here’s the scoop (and no I’m not above a few puns every once in a while).

I was down having lunch in the ol’ English department with a beloved professor (who is, funny enough, the only professor in the department that I never actually took a class from) last week and we got to talking about making stuff yourself. Root beer is the one I’m planning to try next. I’m pretty sure I actually have all the equipment and ingredients at home so more on that adventure later. But I mentioned that I had been planning to get an ice cream maker but had just never made it far enough in the process where I actually owned one. And so, in the midst of all this, he jumped on the office computer and on Friday afternoon when I returned from running errands with my dear maman there is was… Under the big box of reading books I had ordered for all the professors teaching for my program next year, there it was…

First thing I did was a quick read through of the instructions and all that care and keeping stuff then into the freezer it went until Saturday when I made up a very simple vanilla bean custard with whole milk, eggs-yolks, a little sugar, and a whole vanilla bean. There was no room in the fridge to chill the custard so into an ice bath it went and as soon as it was cool enough. Wwhhhhhiirrrrrrrrrrrthunkwhirrrrrrrrrthunkwhrrrrrr…. Yeah there was a drip in the freezer or something weird and this line of ice dribbled down the inside of the barrel and made this bad thunking sound so that had to be fixed before continuing. Then it was scraped (carefully, because grabbing a frozen metal barrel with your bare hands is almost never ever a good idea) into a container and put back in the freezer while company filtered into the living room for a viewing of “The Hobbit” which I had bought my mummy for Mother’s Day. She had to work while we were watching the movie but she was at least in the room with us and somewhat interacting.

We had our ice cream (which was still rather soft but like I cared. I mean I had just made ice cream at home in my brand new ice cream maker) with brownies and a few leftover mini apple pies I had made on Friday. And as soon as I had managed to clean out the machinery without there being a frozen residue on it I popped it back in the freezer (which is impressively not too full for me to do that) and on Sunday I made an overly ginger-y “Rose & Candied Ginger” “Gelato” with just milk that had been attemptedly cooked down a little. I’m not actually sure how that process works but I don’t think I did it quite right. The product turned out just fine, though, if not too spicy from me using about a 1/2 cup of ginger to make an extract and then candying the remaining bits and adding them in.

But the weather is getting warmer, not that this has ever been a factor in my ice cream/frozen treat consumption, and so I’m declaring this the first (of many) Ice Cream Week in the Foodie Nation!

We start off with the above ice cream from Delicieux: “Honey Roasted Fig Ice Cream” and will continue with a new recipe that I find to try every day this week.

GastroPorn Menu: June.2013

GastroPorn Menu: June.2013

It’s getting warm and slightly uncomfortable weather wise but things are also growing in the garden and we’re planning to get an umbrella for our back yard so we can actually enjoy our outdoor furniture. Now if only my back yard looked a little something like this:

Santorini-blue-and-white-paradise

This month’s menu is inspired by a little Mediterranean Island sun. Meant to be enjoyed outside with with lots of loud friends and family.

Goat Cheese with Olives, Lemon, and Thyme

“Goat Cheese with Olives, Lemon, and Thyme” From Leite’s Culinaria

Beefsteak Tomato Salad

“Beefsteak Tomato Salad” from Martha Stewart

Eggplant Salad with Chickpeas and Feta

“Eggplant Salad with Chickpeas and Feta” from Martha Stewart

Mini Spiced Chicken Burgers with Mint Greek Yogurt

“Mini Spiced Chicken Burgers with Mint Greek Yogurt” from Applemint

Zucchini Patty Sandwiches

“Zucchini Patty Sandwiches” from Whole Living

Lamb

“Lamb” from Joseph De Leo Photography

Baked Sweet Potato Fries with Honey-Lime Dip

“Baked Sweet Potato Fries with Honey-Lime Dip” from Our Best Bites

Lime, Yoghurt and Olive Oil Cake

“Lime, Yoghurt and Olive Oil Cake” from Simple Provisions

Honey-Ricotta Turnovers

“Honey-Ricotta Turnovers” from Martha Stewart

Cravings of a Diseased Foodie

Udon Noodle Soup

“Udon Noodle Soup” from Spoonful

It’s Monday, April 29th, and my contract in this place ends in 16 days. I still haven’t decided whether or not I will accept their offer of another year but the fact that I almost never get sick and yet I have gotten intolerably ill several times this year (all corresponding with stressful issues at work and my immune system throwing it’s defenses in and saying “I give up!”) is not helpful in making a rational decision.

I’ve been sick most of the weekend and before bed last night I thought I was getting better and was planning to just take my box of tissues and a few cough drops into work and get my shit done. Because that’s what bitches do. They get their shit done. But instead, I go to bed and I feel like I’m drowning and I’ve got that phobia of death by suffocation and drowning is even worse. So I drugged myself up so I could get some sleep and I thought everything would be fine.

I woke up this morning feeling like my face was both itchy and on fire… on the inside. Between the not being in good health and the allergies I’m about ready to claw my own face off. I still got ready to go to work and I am actually at work but it took some effort to get here and I made my dad stop on the way in because I was running out of tissues and cough drops at an alarming rate and desperately needed a restock. I’m sure you’re thinking “What the hell?? Why not just stay home??”. And yeah, I’m thinking that too. But that whole getting shit done, remember? If I ditch this job I refuse to be like the last person and leave a bunch of unfinished business. Plus I’m supposed to run a study night for all my freshmen and had to bring in the snacks. Don’t worry, I’m leaving the snacks and instructions for tonight with the desk worker and going home early.

Now I’m not sure about you but one of the hardest parts about being sick, aside from the part where it’s hard to stay upright, is trying to decide what to eat. I woke up this morning and wanted to eat soup and fruit. But the sore throat was screaming for warm things so I was shuffling around the kitchen mumbling about wanting WARM fruit. My dad yelled at me and I cried because I just wanted my warm fruit and soup but we didn’t have any. I settled for the blueberry muffins I’d made last night (which are fantastic and the recipe can be found on a previous post HERE, just scroll down to the muffins) and some strawberries which I’m allowing to come to room temp before I eat them. Of course my office feels like the arctic but I’m hoping the strawberries don’t notice.

So all the way in to work I’m trying to decide what my brain means by “warm fruit” which is apparently what my body needs. And between filing my check requests and writing a handbook for the next sorry person who ends up with this job I found this:

Grilled Fruit with Honey and Yogurt

“Grilled Fruit with Honey and Yogurt” from Playin With my Food

I don’t have plums at home but I do have some other fruit I can cook down with some honey and maybe not yogurt (doesn’t react well with the phlegm) but I’m sure I can figure something out. And now back to taking 10 minutes to finish up some database spreadsheet thingies instead of 5 because I’m really moving slow today.

Get rest and drink lots of water, Foodie Nation.