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Archive for the ‘recipes’

Cupcakes From Another Planet

July 02, 2008 By: almostgotit Category: Cupcake Recipes, Savory Cupcakes, Uncategorized, cupcakes, food, humor, recipes, reviews 8 Comments →


Photo: Fine Furious Life

Now here’s something different: Meatloaf cupcakes with mashed potato frosting. Michele over on Fine Furious Life whipped them up for us, and we have at least one independent confirmation that they are not only edible, but delicious.

Okay, I’ll happily bite, but without the half-bottle of red food coloring, please.

Runners-up in the Weird Cupcake Category:

And over here, in a separate, ”Impress the nearest 8-yr-old boy” category, we have

 Eyeball Cupcakes

Bleeding Heart Cupcakes

Brain Cupcakes 

all from Epicurious.com.   Give me an Eww!!” 

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Related Posts:
Why Cupcakes?
Cupcake Competition
Cupcake Art: I’m Hooked On Polyvore

Chickpea and Spinach Tapas or Salad

March 10, 2008 By: almostgotit Category: Uncategorized, food, recipes 4 Comments →

Makes 4-6 servings; 10 minutes to prepare.

  • 10-12 ounce bag fresh spinach leaves, rinsed
  • 19-ounce can (2 cups) chickpeas (also called garbanzo beans), drained and rinsed
  • 1 red bell pepper
  • 1 tablespoon snipped fresh chives
  • 1-2 lemons, juiced (or 3-5 Tablespoons)
  • 1/3 cup extra virgin olive oil
  • freshly ground black pepper, to taste
  • 1 large clove garlic, minced
  • 1 teaspoon curry powder

Put spinach in a saucepan with no additonal water (save that left on leaves from rinsing); stir and cook on low just until wilted.  OR, if bag gives steam-in-bag directions, put bag in microwave (do not open or even pierce!) and steam for about 3 minutes, just until wilted.

Drain spinach in collander, pressing to get rid of as much water as possible.  Chop both spinach and red bell pepper finely and put in bowl.  A food processor makes this an even faster job.  Add remaining ingredients, stir, and serve immediately or chill.  May be made several days in advance, as it keeps well.

Serve as is, or stuffed in pita bread.  Goes well served with grapes.  Goes particularly well served with Cosmopolitans.

Recipe adapted from one attributed to Padma Lakshmi.

To see more of Almostgotit’s recipes, click here.

More Honeymoons-with-Recipes

February 26, 2008 By: almostgotit Category: Emily Anderson, Uncategorized, blogging, food, humor, photography, recipes 4 Comments →

Ten honeymoons in ten days, hoo boy! I’ve just written and posted the last of them for The Rocky Road of Love blog.  While the honeymoons are pretend, every one of these places really exist and really would accept visitors (that was the “rule” I made for myself when researching them.)  Anyway, here are links to the final five. (You can revisit summaries of the first five honeymoons by clicking here.)

Treehouse in Olympos, Turkey Tree House: Turkish Wedding Soup with Spiced Sauce

A treehouse, a freehouse,
A secret you and me house,
A high up in the leafy branches
Cozy as can be house.

A street house, a neat house,
Be sure and wipe your feet house,
Is not my kind of house at all –
Let’s go live in a tree house.

I was inspired by Shel Silverstein’s poem, then I found a real funky-looking treehouse hotel in Turkey and a romantic recipe to go with it.

Divi Tree in ArubaTropical Honeymoon in Aruba: Baked Bananas with Rum Sauce

Guilt drove me to give the couple a brief respite at a more typical honeymoon locale.

The “Baked Bananas with Rum Sauce” recipe seems to have been particularly popular, too.

Gee, bananas. Who knew?

Lighthouse in AustraliaTo the (Australian) Lighthouse: Lighthouse Cocktails

In researching this one, I fell in love with the Straviken lighthouse in Sweden, but still felt guilty. (My life.  Guilt.)  This time I worried about sending the lovers to someplace so cold in February.  So I found a lighthouse hotel for them in Australia, instead.

There followed a lively exchange (see post’s comments!) with the Straviken’s owner about whether or not there are polar bears in Scandanavia. 

N.B.: There aren’t.

Honey, let’s play (Spanish) Caveman: Quick Vegetarian Paella

I used my own experience staying in a Spanish cave hotel near the Alhambra in Grenada for this one.

And have been yearning for Flamenco music and sangria ever since.

I also finally figured out a way to cook paella that doesn’t call for a million weird ingredients and doesn’t take all day to cook, either.

(Unlike this post, which is giving me absolute fits, probably because of all the pictures.  Wordpress codemakers have some ’splaining to do!!)

Ice flower bowlRomance on (Ice Hotels) Ice: How to Make an Ice Bowl

Sam and Harry are due home later today, but I have one last honeymoon fantasy to spin for them. This time, it’s a hotel entirely made of ice.  I wanted to make a hotel entirely out of ice too, but decided to settle for making an ice bowl instead.  It took me a while to work out the directions, finally settling for a sort of “Ice Bowls for Dummies” approach (the kind I’d prefer myself) and was quite pleased with it. 

Here’s a link to summaries of my previous five “Honeymoons”, which I’ve just updated.  Don’t expect pictures, though, because I’m done messing with them!

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Treehouse Image: Kadir’s Treehouses in Olympos, Turkey
Divi Tree Image:
Manchebo Beach Resort & Spa, Aruba 
Lighthouse Image:
Cape Otway Lightstation (original photo source unknown)
View of Alhambra from the Sacromonte: Photograph ©
John Willer and used with permission.
Ice Bowl: Creative Commons photo by
EuphoriaLand

How *NOT* to lose weight when working at home

February 22, 2008 By: almostgotit Category: Uncategorized, blogging, chocolate, food, freelancing, recipes 4 Comments →

Over at the Rocky Road of Love blog, I’ve published five honeymoon-vacations-with-recipes in five days and will publish another five over the next week. I’ve found some amazing photos and the food is really good too. The problem is that the writing makes me so hungry!

The “Honeymoon Chronicles” thus far:

Boat and Breakfast: Salmon Quiche

February 18, 2008 By: almostgotit Category: Emily Anderson, blogging, food, humor, recipes, writing No Comments →

I’m guest blogging this week over at the Rocky Road of Love, where foodies Sam and Harry have finally married each other and are off on their honeymoon. I’ve been trying to guess where they are and what they might be eating. Today I’ve got them staying at a floating resort in Canada, accessible only by sea plane, feeding them a wonderful salmon quiche (recipe provided!) Come by for a visit!

Begin-Again Biscotti

August 27, 2007 By: almostgotit Category: Chapter 2, Uncategorized, career change, food, recipes 7 Comments →

Here’s to starting over again, beginning a second career chapter, and trying things a new way!

My mother often made Italian biscotti for Christmas. Traditionally made with nuts, anise flavoring, and very little fat, they have a long shelf life – as do many job skills! And like many a woman’s career, biscotti is baked in two stages. This version makes an old favorite into something wonderfully new by using pistachios and dried cranberries! Try serving these with coffee (or red wine!) for dunking…

    1/4 cup light olive oil
    3/4 cup white sugar
    2 teaspoons vanilla extract
    1/2 teaspoon almond extract
    2 eggs
    1 3/4 cups all-purpose flour
    1/4 teaspoon salt
    1 teaspoon baking powder
    1/2 cup dried cranberries
    1 1/2 cups pistachio nuts

Preheat oven to 300 degrees, and prepare a cookie sheet by lining it with parchment paper. Beat oil and sugar together. Add eggs one at a time, beating thoroughly after each. Add vanilla and almond extracts. Mix dry ingredients together, then gradually add to egg mixture while stirring. Fold in cranberries and pistachio nuts by hand. Wet hands with cool water and use them to shape dough into two 12×2 inch logs on the prepared cookie sheet. Bake for 35 minutes until light brown.

Remove pan to cooling racks for 10 minutes, meanwhile turning oven down to 275 degrees. Cut logs into ¾ inch thick slices on the diagonal, and lay slices cut-side-down on the parchment-lined cookie sheet. Bake slices 8-10 more minutes until golden-brown and dry to the touch. Cool and store in air-tight container.

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Never tried biscotti, or no time for cooking? Order some from Peggy’s Biscotti – she’ll even let you try a couple for free! And don’t miss her wonderful COMMENT, below…
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I may never work again

August 20, 2007 By: almostgotit Category: Uncategorized, blogging, food, friendship, humor, recipes 2 Comments →

Today my friend Emily over at The Rocky Road of Love has posted my recipe for sweet summer squash chowchow. Her blog continues to delight a growing audience with its ongoing love story-with-recipes. She’s another of my mentors, and I plan to borrow a few of her adjectives, if she’ll let me.

NEW ON ALMOSTGOTIT: recipes for the unemployed

August 19, 2007 By: almostgotit Category: Uncategorized, food, recipes No Comments →

Just as I promised I would, today marks the first official occasion upon which Eeyore and I shall don our black aprons and present you with pensive prescriptions for such crestfallen comestibles as are commensurate with our shared and disconsolate dereliction. In a word: Food. Today’s featured recipe: “Sweet Sorrow Sourdough Chocolate Cake.”

Sweet Sorrow Sourdough Chocolate Cake

August 19, 2007 By: almostgotit Category: Uncategorized, chocolate, food, humor, jobless, recipes 7 Comments →

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Creative Commons photo by divinemisscopa

This delicious if doleful affair nearly always falls.

Which is why, in my extended family, we refer to it as “chocolate goo cake.”

Perfectly sympathetic fare for the joylessly jobless.

    Sweet Sorrow Sourdough Chocolate Cake
    2/3 cup shortening
    1 2/3 cup sugar
    3 eggs
    1 cup sourdough starter
    1 ¾ cup all purpose flour
    2/3 cup sweet ground chocolate or cocoa
    ½ tsp. baking powder
    1 ½ tsp. baking soda
    1 tsp. salt
    ¾ cup water
    1 tsp. vanilla

Cream shortening and sugar; beat in eggs one at a time. Blend in the starter. Sift flour, measure, and sift again with other dry ingredients. Add to shortening mixture alternating with water and vanilla. Mix at low speed. Bake 350 degrees (for two 9” layers, bake 35 minutes; for one 9” square, bake 60 minutes)

Confusion cookies

May 22, 2007 By: almostgotit Category: confusion, education, food, humor, interviewing, photography, recipes 5 Comments →

One of the reasons I married a professor is that I never quite understood anything in college, and hoped he’d fix that.   I never understood, for instance, what an 18 year old person could possibly say about Shakespeare that hadn’t already been said, and much better, by several thousand other people. 

And I wish someone had explained a little more about historiography: how to think about history.  Who even knew that there was a “great man” theory?  For me, history was always just a bunch of trees.  I mean, I totally got what a thesis statement was.  And I totally got that “facts” didn’t mean much just by themselves.  But I never knew how to put them together, not really.  And I always knew I didn’t know.  Argh!

Even now,  I still find myself very confused by things that don’t seem to give anyone else a bit of pause. 

Maybe I should ask the professor’s mother for a refund?

I had a four-hour long interview yesterday, at the same place where I’d already had a 2-hour long interview the week before (which would have been even longer, had not my daughter’s school called…)   And I’m very confused. 

The only next-thing-to-do is make cookies. Obviously.  Even if it is practically the middle of the night.  And also to find the least complicated and yet most delicious recipe I can.  So, Tada!  Here it is, only three ingredients, and these are truly

The Best Peanut Butter Cookies Ever

1 cup peanut butter
1 cup sugar
1 egg

Mix.  Drop on greased sheet, do the criss-cross fork thing, and bake at 350 degrees for 13-15 minutes.

If one insists on complicating even this, one can double the recipe.  Use crunchy instead of creamy.  Use only ¾ cup sugar.  Add a tsp of vanilla, or soda (both utterly unnecessary, I assure you)

((Next up:  How (not) to self-medicate with food!!))

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Related Posts:
How (not) to interview for a job (this story begins)
Nope (this story concludes)
Hanging in, and blonder too (reflection)