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Thursday, December 20, 2012

Frankenfinger, part deux

What do you get when cross an extremely sharp knife with a slight distracted and rushing (accident prone) librarian?

About 5 stitches and jokes about cooking school.

Not posting a pic of the finger, I've grossed out enough people already.
At least I don't have to cook Christmas dinner.

Sunday, December 16, 2012

Letting the world take a few spins...

Well,  what a week.  I can't talk about it, but my heart goes out to all families that have lost members to horrible acts of violence (mine included).  As much as I feel sorrow and anger right now about a myriad of things; I also feel hope.  Why, you ask. Why not?

When I look at my nieces and nephew, my little cousins; when I sit back and watch and listen as the universe unfolds so many changes in my life right now, I have no choice but to have hope.  It doesn't feel like it right now, but everything really is going to be okay.  We just need to let the world take a few spins to set everything back in place.

And all shall be well, and all manner of thing shall be well ~ Julian of Norwich


And if you're still having a difficult time, and that's perfectly reasonable, understandable and okay; have a cookie.


I know I intend to make a batch later today, I'm not making these, but the title is worth a link.


Sarah Dessen's Everything Is Going to Be All Right Cookies.


Follow a traditional chocolate chip cookie recipe, add in ta cup of dry oatmeal and a half a cup of Grape Nuts cereal.


Sunday, December 2, 2012

Saturday, December 1, 2012

YAforNJ eBay auction

This is so not related to food, but it is for a good cause (and I am still a YA librarian at heart):

@YAforNJ: #YAforNJ is live & already the bidding is ON! Check for your fave authors or bid on some gifts! It's for a good cause! http://t.co/5zqcfl3m

Tuesday, November 20, 2012

Last minute Thanksgiving shopping tips:

1. Go to your regular grocery store. It will decrease your shopping stress to be in familiar surrounding.

2. If you have to go to an unfamiliar store to get something special, try to go early or on an off hour.

3. Be polite, because something you need is going to be on a shelf you can't reach (and the guy you just gave the stink eye to may be the only person that can reach it for you).

4.Go with a list and a budget, stick to them. Nothing worse than coming home and looking at a can of creamed something that you'll never ever use.

5. Patience grasshopper. Remember, the goal of the day is to appreciate all the things you have to be grateful for.

And if all else falls slip in your earbuds and let your favorite playlist override the chaos that surrounds you.

Tuesday, November 13, 2012

Argh! (again)

My monitor has finally said "I will work no more forever," so it's going to be very sporadic posts for the rest of the month at least. Which really sucks, because I finally set a posting schedule.

Hope everyone is excited for Thanksgiving, even in the wake of Sandy and Athena, the two storms that rocked the East coast recently. I'm working on my menu now and have all of next week to prep and cook - I'm looking forward to a return to some normalcy in my life.

Anyway, wish you well and I hope to get back on schedule soon.

Monday, October 22, 2012

Perfection & Pasta

I was feeling really low and stupid today; I made a mistake at work last week and had to fix it today.  It wasn’t a major mistake, and it was totally fixable – it took most of the day, but it got resolved.  The fact that I made such a silly mistake, just sat there poking me, sticking its tongue out; if you haven’t figured it out already, I have perfectionist tendencies, a very bad habit that I’m trying to break.  For some reason, cooking is the thing that kind of helps me keep things in perspective (yes, I know I haven’t been cooking a lot), just hear me out.  I’ve hardly ever made a completely inedible meal.  I’ve made plenty of meals that have required some form correction, but for the most part I can work my way out of a cooking mess.  So when you need to prop yourself up, go to what you know.  Tonight, I propped myself up with a quick and simple asparagus and pasta dish.



Asparagus and pasta

Penne (½ lb. cooked al dente according to package directions)

1 bunch Asparagus (ends snapped off and then cut in half)

Minced garlic (1 to 2 cloves)

Olive Oil (2 tbsp)

Kalamata olives (1/4 cup)

Capers (1 tbsp)

Lemon juice (1 tbsp)

Anchovy filets (2 tsp minced) *optional

Salt and pepper

In a large pot, bring water to boil for pasta; make sure you salt your water for flavor once the water has reached a rolling boil and before you add the pasta.

In a skillet, heat olive oil and add garlic.  Add asparagus, olives and capers one at a time, you want to try to layer the flavors.  Add the lemon juice, season with salt and pepper and add anchovies).

Once pasta is al dente add to asparagus and toss.  You can add a little bit of crumbled feta cheese when serving, if you wish.

Makes 4 servings as a side, or (for the singles out there) 3 servings – 2 dinners and a lunch.

And you’ll note that I’m still on a semi-Mediterranean food kick – what can I say, it’s comforting food for me.

As I finish up this post, I’m happy to say my house smells like chocolate a treat for my co-worker and friend that reminded me that perfectionism is really to exhausting to hang onto for much longer.

Saturday, October 13, 2012

Getting my appetite back

About 2 weeks ago I declared to two of my closet friends that after two of the most difficult years of my life, I was deciding to only eat comfort food until further notice.  This resulted an immediate phone call from my bestie that began with me ugly crying on the phone (thank goodness I was home alone), and ended with me laughing and somehow promising that I would not dive head first into pan of mac & cheese.  Never the less, I still want and need comfort food right now.  As much as I love mac & cheese, pot roast & mashed potatoes, and brownies; I also happen to find things that are rather healthy comforting also.  So in an effort to keep my promise I’m attempting to eat food that I find comforting that are also healthy.

Inspired by Luisa Weiss’s new book My Berlin Kitchen, this week I made myself a little bit of home in a bowl – Aegean style cucumber salad.

Ingredients:

1 English cucumber

Cherry tomatoes

Kalamata olives

Feta cheese

Olive oil

Red wine vinegar

Kosher salt

Fresh ground black pepper

Preparation:

Wash cucumber and tomatoes.

Cut off ends of cucumber, slice in half into half-moons and slice.  I don’t like my slices too thin.   Slice tomatoes in half.  Drop all ingredients into a medium mixing bowl or storage container.  To the bowl, add the olives and feta.  Season with salt and pepper and dress with olive oil and vinegar, and mix.

I haven’t given any proportions; this is really a cook from the gut kind of salad.  The thing to remember here is you want a balanced dish so add ingredients accordingly.

Image

You can of course eat this upon first making, but no worries if you make a lot, it gets better over a couple of days.

In addition to being a great comfort dish, this simple little salad has helped me get my appetite back after months of eating junk food that’s left me feeling sluggish. 

Saturday, January 28, 2012

Follow me...

It looks like Blogger is going to be integrated, which is great - but I'm not sure that it's what I want for this blog.  Until I figure that you, you can follow me on Tumblr @ http://yummylibrarian.tumblr.com/

Follow me...

It looks like Blogger is going to be integrated, which is great - but I'm not sure that it's what I want for this blog.  Until I figure that you, you can follow me on Tumblr @ http://yummylibrarian.tumblr.com/

Saturday, January 21, 2012

Hello there

If you know me in real life and you follow this blog than you know why I’ve been taking some time off from writing.  But I’m getting back in the groove now and hope to have a post for you early next week - I have lamb shanks defrosting as I type and they are just crying to be roasted with potatoes and beets - simple but delicious.

In the meantime, inspired by Maya in the Moment’s Love Songs for a Year:

Hello there

If you know me in real life and you follow this blog than you know why I’ve been taking some time off from writing.  But I’m getting back in the groove now and hope to have a post for you early next week - I have lamb shanks defrosting as I type and they are just crying to be roasted with potatoes and beets - simple but delicious.

In the meantime, inspired by Maya in the Moment’s Love Songs for a Year:
 

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