Sunday, March 5, 2017

What the Eff is a Fruckie

Hey All,

Culinary fun continues with my gym and recovery folks and here at home.  Last week we did a "Prepare" event using on sale items and the coordinators flare for world flavors.  It was an absolute blast, but I'll refrain from posting her great recipes, in hopes one day she makes it big and will write a book about it or have a TV show.  I haven't made much else that has been inventive or especially noteworthy;  just good cooking to keep us fed.

Last week, I hit the motherload on brie.  Every once in a great while, NPS get outdated or near outdated cheese and sells it at ridiculous prices.  Case in point, 7oz. baby bries for $0.50.  Brie is definitely more my thing, so I only bought 2, but I may have fixed that today.  I made a grilled cheese using the brie for Husbear, and I made a grilled brie and pears with rosemary for me.  YUM!  Husbear was delighted with his ooey gooey grilled cheese with a unique flavor.  I'm easy to please with brie, so it was a huge win.  I should note, I bumped up the flavor by using half bacon grease, half butter to lube the frying pan.

Afterward we had a Fruckie.  As I've heard many times before, WTF is a Fruckie?  It is a delicious thing made with leftover corn chips, peanut butter fudge, and chocolate.  Sweet, salty, and I use semisweet or even super dark chocolate to make a delicious treat.  Its really quite simple, and I line the pan with tin foil, so its super easy all around.  I usually use what's left of a bag of corn chips, so 1 part = 1/4 cup in a 9x9 pan.  The link before uses a full bag of chips, a much larger pan, and is a horrible waste of corn chips that could be better used with that brie ;)

Put the corn chips in the foil lined pan.  Melt equal parts corn syrup and sugar together, just when it starts to boil, add one part peanut butter, mix well, turn off the heat and pour that over corn chips. I usually cook it for about a minute so its sets up harder when cool. Next put chocolate chips, or broken bar bits or whatever on top, the heat will melt it and let it spread....easy peasy and delicious.

There will be some of the chip bits leftover in the bottom of the pan.  If you have more corn chip remnants, use them again, or put them on ice cream.....that little bit of salt with all the dripped in sugar and chocolate is an amazing ice cream topping.

I'll keep writing more as things pop up, in the meantime, keep it simple and make good food!

Lotsa Love,

3Day

Saturday, February 18, 2017

Nearly a year, new us

Hey All,

Holy smokes its been a long time since I've written here.  Things are generally good.  I accepted a Chemist position with the Utah Department of Health in the CDC funded LRN-C program.  Its nice to be back in the lab.  I work with a small, but great team.

I also have come a long way with addiction, recovery, and getting us back on track.  I've had a couple of setbacks, but have been generally sober and clean since November 23, 2016.  I owe a ton of that to Fit to Recover.  Fit to Recover (FTR) is the gym I started going to when things got really bad.  I found a supportive environment that asked only that I be clean and sober and try my best.  It started with one clean and sober day, then a couple more, and now I'm doing very well.  It was a great adjunct to the bizarre mish mash of treatment I had to pursue.  I'm done with the hard parts of therapy and counseling, now its continuation to success.

FTR is built on "Four Pillars" of recovery.  The four pillars are:  Fitness, Food/Nutrition, Service to others, and Creative expression.  I've found a fondness for their food/nutrition program.  Monday I gave a talk about menu planning and shopping.  It was super empowering.  I've moved out of my shell with service, primarily reaching out more with the gym, being supportive of new folks, and building new friendships around that.  I think I'll do more with the blog as creative expression.  The really cool part is that I happened into a treatment adjunct that has been show to improve treatment outcomes by 450%.  I'll have to pull the references later if anyone needs me to.

So to food:

First up, here's the link to my menu organizer.  It is a live document that updates frequently.  So if you wonder what my food world is looking like, check it out.  I also post sales information in my shopping list.

Today I made Granola.  I did the ginger apricot with the addition of 2 cups of crisp rice cereal.  Cereal is a great addition to add crunch and flavors.  I still have a few cups of yogurt, so I'll use that, a spoonful of peach jam, and the granola for breakfasts this week.  After that I'll make some vanilla soy milk.

I also wanted to talk about vinaigrettes.  This week Food to Recover is talking about balanced meals.  I'll admit, I struggle with getting my vegetables, but have recently started incorporating salads again.  I'm not a fan of having tons of bottles of salad dressing laying around, so have started making small batch vinaigrettes in a jar.  Its a single jar, usually only lasts a meal or 2 and is super easy.  Just throw in the ingredients and shake.

I do things a couple of different ways, so let's start with the basic vinaigrette.

Basic Vinaigrette
2 parts sugar
2 parts vinegar
1 part oil

This is the basis for tons of things, poppy seed dressing (poppy seeds and onion), sesame dressing (use rice vinegar and add 1 part soy sauce, 1/4 part toasted sesame oil, and sesame seeds), and tons of other variations.  Adding muddled fruit will give you a fruit vinaigrette.

Savory Vinaigrette
1 part sugar (more or less to taste)
2 parts vinegar
1 part oil

I use this for things like Italian vinaigrette (garlic powder, onion powder, oregano, a bit of minced bell pepper) or ranch vinaigrette (onion powder and dill weed).

Creamy Vinaigrette
2 parts sugar
2 parts vinegar
Mayonnaise to make creamy to taste, it doesn't take much and helps everything emulsify.

This style works well for just about every variation I've mentioned above....adjust the sugar for the savory ones.

I hope you all are well and eating good food.  I look forward to writing up more soon!

Lotsa Love,

3day

Friday, October 28, 2016

Eff this!

Hey All,  YOU'VE BEEN WARNED, I SWEAR IN THIS ONE!

Its been a while and things are bumpy as they often are this time of year.  First things first, This delicious sounding recipe came from Bake at 350.  Its a pumpking beer donut hole recipe.  Husbear and I have recently reinstated "Workaholics Anonymous" on Fridays.  Wasatch Beers Beer Store recently remodeled part of their store and packaging room into a tap room and they have one of the best pumpkin beers in the land.  Its a great spot to go hang out after another rough week and have a couple...not a ton like I used to do, just a couple to take the edge off and help me slip into the weekend.

There has been a ton of activity in our world.  Most of it good, some of it terrible, and some of it was the hard break that needed to happen to get us both on track and back to appreciating our life together.

All kinds of weird things happened that really made us both feel terrible.  I'm not going to lie that its hard to look at someone that has hurt you and say, "You're all I've got....please...."  Yes, divorce came up, no, its not going to happen.  We've invested WAY too much into one another to walk away over a series of small events and small people.  I've dissolved some unhealthy friendships, but it wasn't that hard with a clear picture of just how badly taken advantage of I was.  So friends, fair warning, don't ask me for money.....we're adults, we know how to take care of ourselves, and if you don't, figure it out!

Please has morphed into helping each other, being communicative of expectations and feelings, and working really fucking hard to rebuild trust in each other.  I think we're doing well, but I won't lie, I have paranoid tendencies....those will ease up with time.  Also we started a "family calendar" so we know what's going on, who's working late, expected tasks, etc......that makes it sound way more complicated than it really is, it just helps us be clear in what's going on.

My work made another reduction-in-force, if that's what you call it.  I thought we were already running on empty.  Apparently we had 38% of disposable gasoline.  I've already become a department of one when my old boss left, so my operation wasn't affected other than watching some of my favorite colleagues get pissed away.  It sucks....I've been applying for just about anything that I'm even remotely qualified for.  Its draining, especially when you get turned down without even an interview.  I'm beginning to believe I'm a good employee and have the right stuff to offer.....especially when it comes to adaptability and knowing my shit.

Also, a dear friend was diagnosed with colon cancer just before Burning Man.  (pause, Above and Beyond ft. Oceanlab - Another Chance just came on....this song debuted in the US on my birthday 2 years ago, I think...it was the first time I heard it and I remember it being big shit with another dear friend, and I LOVE IT!).  Cancer, even kindergarten cancer, scares me to death after losing Angelica.  Her's was supposed to be "very treatable"....yeah, we see how that worked out.  I'm scared...she's 600 miles away and is already losing a ton of weight.  She needs a good bear to cook for her....if you're a queen that can't put down the butter in the bay area, let me know, I may have a mission for you.

I also started going back to the gym with another friend that happened to reach out at the right time.  My body is really unhappy with years of neglect, but if nothing else at least I'm staying fluid this winter.

So I'm exhausted....I'm having a very tough time at work after something I didn't even approve of went sideways and I get to figure it out.  Gee, thanks for thinking that one through guys!

I'm beyond emotional fatigue....if you really want to know how I feel, take a good look in a burn barrel after Burning Man.  We go back to the shrink on Nov 5th together....I hope I don't do too much damage between now and then.  I'm not known for being kind when I'm in this state.

I take comfort in cooking and bargain shopping.  $0.69/lb for some of the best drumsticks and thighs I've ever had...yes please.  And laughing with the meat counter guys while they portioned up more was great.  Training the gals at Rancho how to put my order together has been fun, but their sales haven't been that great.....soon, tho, we'll need some of their thin cut steak for meat birds/beef Wellington.  Using up one of the last two jars of grape sauce...with perfectly dry and crumbled feta over chicken and rice pilaf.....oh yes!  Rediscovering the joy of ravioli and tortellini..... Jeff Mauro's crock pot deep dish pizza is still on deck.....  And those are just the things I've been making.  Husbear has been kicking ass with other great bear food too!

Food has been great....  In case you missed it, the link for the google doc that helps us menu plan is still there.  We scored on Pork Leg a while back....yes, it shreds just like pork should and makes AMAZING chili!  We'll use some leftovers to make heuvos rancheros for breakfast tomorrow since the 1 hen we have left has been working overtime....she's been laying 2 eggs every 3 days.  We may try for a couple more hens in the spring to help with her workload.

I really want to make granola again.  I have had some amazing breakfast treats in recent memory, all homemade of course...but its time to make more granola.  I've also learned that store bought cereal can be worked in for added crunch and texture :)  Cripsy rice and frosted flakes have been especially good.  I'm eyeing lemon and ginger for this round.....

I think that's enough psycho babble for now....I'll leave you with this!

Lotsa Love,

3day

Sunday, May 8, 2016

Correction - Gronola Recipe

Hey All,

Just a quick note to let you know of a recommended change to the granola recipe.

I strongly recommend using 3 cups of oats.  My first two batches tasted great, but the excess oil eventually settled out in the jar I use for storage and made a gross mess in the last bit.  Keep everything else the same. 

I've been having tons of fun with the recipe so far.  Here's some flavor ideas:

Orange Cranberry (use an orange syrup)
Toasted Coconut (use a vanilla syrup)
Apricot Ginger (1 part orange syrup, 2 parts each maple and vanilla syrups), half flax seed half sesame seed for the nuts, 1/2 tsp ground ginger, 1/4 tsp cinnamon, 1/8 tsp cardamom, 1/8 tsp ground black pepper.  I used black sesame seeds to give some additional color.

I have been enjoying the granolas with yogurt in the mornings.  Its quick and packed with energy.  This past week, I switched it up to soy milk.  I have quite a few dried soybeans that need used up.

Hopefully this gives you some great ideas for mornings.

3Day

Saturday, February 6, 2016

2 I've Been Meaning To Get Down

Hey All,

Does your kitchen and shopping binder look like it might explode?  Yeah...so I'm continuing to work towards a better all organized electronic system.  These two recipes need to be written down:

Pumpkin Curry Soup
2 T Red Curry Paste
4 Cups Broth
2 15oz. Cans Pumpking
1 3/4 Cup Coconut Milk
1 Large chili - sliced
Cilantro Garnish

Gnocchi
1 Cup mashed potato
2 cups flour
1 egg

3day

Wednesday, February 3, 2016

Spys everywhere.....

Hey All,

So an interesting note about today... When I logged in to update the sales and menu plan here, there were 4 people viewing the page.  I hope it is of use...

Much Love,

3day

Sunday, January 31, 2016

23F and Chicken Spinach and Mushrooms

Hey All,

So the Chicken Spinach and Mushrooms recipe doesn't have a nice published website.  It came to me as a recipe on Facebook, so here goes a boil down:

6 thinly sliced chicken breasts
1 container chive n onion cream cheese
1 large container fresh mushrooms sliced
1 small bag (or bunch) spinach
1/4 cup olive oil
1/2 cup chicken broth
garlic seasoning and pepper
8 oz mozzarella

In 9x13 pan line chicken in single layer.  Top with spinach then mushrooms.

Sprinkle with seasonings.

Soften cream cheese and whish with oil and broth.  Pour over mixture in pan.

Cover lightly with foil.  Bake at 375F for 20 min.  Remove foil and cook uncovered another 25 min.  Add mozzarella and cook another 10 min uncovered.

Let set 10 min before enjoying.