Breakfast is usually SO’s expertise, unless I make something the night before and just throw it in the oven in the morning after our runs.
I’ve always wanted to make some sort of ham, egg, and cheese casserole, but that hasn’t happened yet. There’s never ham in the house. Until then, it’s sausage and eggs for now.
When it comes to the holidays, there just seems to be no time to do anything.
It makes freezer-friendly meals very handy (provided that you have a big enough freezer to hold all sorts of things, of course).
I hope everyone had a wonderful Thanksgiving! Before we know it, Christmas is already around the corner!
While my family usually isn’t into Thanksgiving, we managed to have a pretty decent meal with prime rib, turkey, sweet potatoes, roasted brussel sprouts, and cannoli puff pastries. Of course we still went to a Chinese restaurant for another meal afterwards.
A couple of days later my friend Emily had her birthday party as her birthday was on Thanksgiving Day. She requested two things from me: bacon-wrapped dates and a cake.
I have a thing for puddings and custards, in part because I really avoid eating anything bready when I can. I need a large frosting to cake ratio in cakes, cookies had to be very buttery or chocolatey so I don’t take the “breadiness”, and I may be falling in love with crustless pies.
Also, puddings instantly become classy once you serve it in a wine glass
I was having a bourbon craving, and rather than making another alcoholic version of Butterbeer, I figured making a pudding would be easier, and I could chill them while I made the rest of dinner, so I don’t end up eating them all at once.
The weather is getting much colder now. It’s been in the low 30F all day with an occasional 50F day once a week or so. This is the time of the year when everyone in New England gets a cold due to this weather fluctuation.
SO and I have been trying to keep our apartment warm by sealing any sort of “cracks” to prevent drafts. Little did we know that the property manager had opened EVERY SINGLE WINDOW in the first floor before we moved in, and we never checked because we didn’t bother to open up the blinds. Oops. Needless to say our apartment has been a little warmer since then.
Aside from insulting our apartment, I find other ways to minimize heat use. While the most common method is to use the oven whenever possible, I find that the crock pot has been very helpful also. Not to mention that we’d come home to something that smells mouth-watering.
It is getting close to Thanksgiving and I have yet to make a pie.
Of course I wasn’t going to simply make a pumpkin pie – I decided to be fancy and added a layer of meringue. As if the pie itself isn’t sweet and delicious enough.
To be honest, I didn’t even want to bake the pie. The filling tasted so good I could have easily freezed the pie and ate that instead. Maybe next time.
I feel like it has been a long time since I have eaten a lot of vegetables, so I decided that I wanted a full vegetarian meal. When I found a couple of leftover peppers in the refrigerator, I figured I could stuff them with “something”
This dish turned out to be a good “pantry-cleaner”. I simply just used the cut-off top, mushrooms, and onions that I had stocked in the refrigerator. I sautéed the vegetables with a little bit of tomato paste, flavored with oregano, and stuffed them into the peppers before baking them for a bit.