Why are you Reviewing Me?

(Not So) Wordless Wednesday

2025-01-08T19:48:00.000-07:00

Originally published 01/23/2013

Wonderskin Wonder Blading Lip Stain

2024-10-08T13:36:00.000-07:00

Here’s the deal. As my age gets bigger, my top lip gets smaller. I call it the “disappearing lip syndrome.” Others probably call it gravity. Whatever.

It's no secret that my toxic trait is buying things I don’t need at 3a.m. while doom scrolling Instagram, the Book of Face, or TikTok.

I was doom scrolling a few nights ago and saw a shitton of videos with women raving about a lip stain or lip liner. I'm skeptical but generally willing to try out a new lip product. Especially a stain that's actually a stain. not a lip stick. or gloss. or other goop.

While I'll never understand women with full, plump lips, bragging about over lining them and making them even better looking, I do understand those of us with thin, or disappearing, lips. So I purchased two of the stains I saw. Two different brands. Both similar "nude" colors. And while I like both, one out performed the other. Not by a lot, but I like the color better because it matches my own lip color closer than the other. The preferred stain is:

WonderskinBeauty. In Whimsical (warm rose) color.

Holy. Cannoli.

When I tell you that this liner made my upper lip look like it exists! Like it hasn't slowly disappeared. I am impressed. Legit. Over lining is tricky. You don't want to look like you've over lined. You don't want garish clown makeup. But you also want the illusion of having actual lips.

This product delivered.

There are two kinds of Wonderskin lip stain/tint. One requires the use of a spray on activator. I did NOT get that one. I got the wipe off. I first left the product on for about 15 seconds and wiped it off. There was good color. Noticeable color. This morning I left it on for about 30 maybe 45 seconds. Much deeper color. And, this product appears to be buildable.

Importantly, it really is long lasting. Waterproof. Transfer proof. A legit matte finish lip stain. You can add gloss or chapstick on top should you choose.

OF NOTE: First, the product has a smell. It’s not a horribly unpleasant smell, but it’s there. Second, the little blue flakes that you wipe off to reveal the color are messy. Not end of world messy, but noticeable. Third, it’s not cheap. You’re dropping around $20.

ALSO, by way of full disclosure: Utilizing my toxic trait, I purchased this product with my own money (it's not a freebie try out or paid review) but the link included here is an Amazon link and I may earn a small a commission (like super small. cents. literally).

Anyway, I like this product. I put it on at 7:30a and it’s now 2:30ish and I’ve drank coffee, eaten lunch, drank a Coke Zero, and it’s still here! The color is not as deep as this morning but peeps, I still have what looks like an upper lip. So, I’ll keep this product in my rotation.

WonderskinWonder Blading Lip Stain (on sale at Amazon now!) with over 30 colors to choose from.

I have another brand (the 3^rd that I’m trying) that will be delivered in a week or so. I’ll get around to dropping a review for the 1st and 3rd I've tried hopefully this month. If I remember. And don’t work myself to death between now and then.

Spreading the Love

2024-09-23T22:19:00.000-07:00

Let's just say, hypothetically, that we received a basket full of goodies at the office because it was our hundredth anniversary there (or something like that). And let's just say, again hypothetically, that the basket included such yumminess as fresh fruits and bagels and various flavors of tea. Also included in the basket was a jar of Biscoff European Cookie Spread.

Let me just tell you, if you have never had a Biscoff cookie, you're missing out (assuming of course that you like cookies, and your like for cookies includes the likes of ginger snaps, snickerdoodles and cinnamon crisps). I cannot describe the taste and texture of a Biscoff cookie perfectly because my palette is simply not trained for that kind of labor intensive work. But imagine if you will a shortbread type cookie, one that is crispy and crunchy when you bite into it, but then it sorta, crumbles and melts in your mouth as it sits on your tongue. The taste is a medley of cinnamon, ginger, spicy, warm goodness. There is almost a buttery caramel thing going on. Like I said, I cannot describe it. I can only attest to its deliciousness. I first had Biscoff cookies on a flight from Arizona to Utah. Then I found them at my local Fry's store (Kroger/Smiths).

So imagine if you will, the anticipation going on in my mouth when I saw that jar of Biscoff cookie spread. And the very first thought was I have got to take this home!

So after everyone left (and by everyone I mean my receptionist), I straightened out the break room, put away the other food stuffs, cleaned the coffee pot and promptly put that jar in my purse. And last night I introduced it to the dramas. What happened next is one of those what happens during the throws of edible ecstasy stays in the kitchen things.

Suffice it to say, Biscoff spread is better in our collective opinions than apple-butter, peanut butter and I believe that it just trumped Nutella in my house. We had it on toast; on apples; on celery, on a nilla wafer and one of the dramas ate it right off a spoon.

It is made of something like 53% crumbled cookies so the taste is nearly identical to a cookie, only it is in a creamy spread. The only real down side was that after sampling all the various ways to eat it, I did have a slightly greasy feeling in my mouth. By way of full disclosure, I don't get that feeling from peanut butter, but I do get it from apple-butter and Nutella. So other than that one draw back, and the fact that I may not fit into my skinny jeans for another month, I think it is official:

We're in food love.

*this is not a paid post. I just really do love Biscoff cookies and now, the cookie spread.

** Originally published on August 26, 2013.

The Timekeeper

2024-08-21T22:35:00.000-07:00

One of my Christmas gifts to myself was a few new books. I just finished The Timekeeper by Mitch Albom. I have read almost every book he's ever written and as I stated in an earlier book review on this blog, each time I read one of his books, it seems to be so apropos to my life during that time. This book is no exception.

Mitch brings to live the fable of Father Time, the first man on earth to ever count time. He spins the story in a way to make it interesting but also he drives home a message about counting time and those people who want more time, and those who want less. There is a lesson to be learned here. It did not escape me. Because I like the messages that Albom brings forward in his books, I strongly suggest this one as a book worth reading.

The description on Goodreads says this:

In this fable, the first man on earth to count the hours becomes Father Time. The inventor of the world's first clock is punished for trying to measure God's greatest gift. He is banished to a cave for centuries and forced to listen to the voices of all who come after him seeking more days, more years. Eventually, with his soul nearly broken, Father Time is granted his freedom, along with a magical hourglass and a mission: a chance to redeem himself by teaching two earthly people the true meaning of time.

He returns to our world--now dominated by the hour-counting he so innocently began--and commences a journey with two unlikely partners: one a teenage girl who is about to give up on life, the other a wealthy old businessman who wants to live forever. To save himself, he must save them both. And stop the world to do so.

Originally published: 1/4/14 9:13 AM

Cafe Rio - Chicken Breast Salad

2024-07-24T22:58:00.000-07:00

image from www.caferio.com

I love salad. I'd eat it every single day if it wouldn't result in protest from the family. Today, I had the grilled chicken salad from Cafe Rio.

One word: Delicious!

It comes in a big flour tortilla "bowl" and has black beans or pinto beans, (I hold the rice), shredded grilled chicken, pico de gallo, guacamole, cilantro, lettuce, tortilla strips and cotija cheese, with creamy tomatillo dressing (or you can choose cilantro lime vinaigrette).

The sensation of flavor in my mouth is nothing short of symphonic. My only complaint is that the ingredients are layered, meaning the beans are on the bottom, then the chicken, then pico, then huge leafs of lettuce and then a sprinkle of cheese and tortilla chips. The guacamole is dropped in two balls on either side.

I always run out of lettuce before I get to the bottom, which does NOT stop me from eating the whole thing it's just that halfway through it becomes (lettuce)less salad and more of a glob of beans, pico, chicken and dressing.

Overall, I don't care because it's delicious.

The above product was purchased by me for my personal use. I am not being monetarily paid for this review. I will give my honest opinion and thoughts regarding said product.

Originally posted 8/18/14 2:47 PM

Cheesy Chicken Asparagus Rolls

2024-06-30T22:55:00.000-07:00

Photo from Google Images

Ingredients:

½ cup mayonnaise

4 Tablespoons Dijon mustard (or spice it up a bit and use horseradish mustard)

16-30 asparagus spears, trimmed

5 skinless, boneless chicken breast halves

5 slices provolone cheese

1 cup bread crumbs

Salt and Pepper to taste

(feel free to get liberal and try other seasonings - either in the sauce or in the breadcrumbs – you know what your family likes. I seasoned my breadcrumbs with oregano, garlic powder, basil, a hint of cayenne pepper and celery salt)

Mix the mayo, mustard, salt and pepper in a dish and set aside. Preheat your oven to 475 degrees.

Cook the asparagus (wash and rinse it first) on a paper plate or paper towel in the microwave for 1 to 3 minutes (depending on the microwave) until bright green and just tender. Set it aside.

Take the chicken breast and pat it dry. Then beat the hell out of it with a mallet or a good rolling pin, until its flat, about ¼ inch thick. Then you add a slice of provolone cheese and three or four or six asparagus (depending on how many you want, how big they are, etc.), and roll up the chicken nicely and place in a baking pan seam down (spray the pan with cooking spray first). When you’ve rolled all of your chicken and cheese and asparagus and placed it seam down in the pan, spread on the mayo/mustard mix evenly with a pastry brush or a plastic spatula coating all of the exposed chicken. Sprinkle with the breadcrumbs and press the crumbs in to make a coating of sorts. Bake at 425 degrees for 25 to 35 minutes, depending on the thickness of your chicken. Chicken is done with the juices run clear and the breadcrumbs are browned.

The original recipe also called for 1 lemon zested and juiced to be added to the mayo/mustard sauce but we found that to be a very intense flavor that we weren’t really fans of once I made the chicken without the lemon the next time I made it.

Feel free to experiment and make this recipe better for your family. My kids are picky. They’re teenagers now, I’m lucky to find something they’ll eat more than once that isn’t made of Doritos or cookie dough.

All in all, we like these chicken wraps and I’m making them next time with broccoli to see how that turns out. I served them with buttered spaghetti the first time and smashed red potatoes (I used crushed red peppers and Parmesan cheese instead of rosemary) the second time.

Originally posted August 7, 2014

Easy Peazy Chicken Tetrazinni

2024-06-15T00:50:00.000-07:00

1 lb cooked angel hair pasta (or spaghetti or linguini)
5 chicken breasts (cooked and cubed)
1 medium bell pepper (chopped)
I cup chopped celery
1 Tablespoon garlic
3 10.75 oz cans creamy soup (I used two cream of mushroom and one cream of celery)
1 cup water
1/4 cup butter
2 cubes of chicken bouillon
1 cup shredded mozzarella cheese (or sharp cheddar is good too!)

Boil chicken breasts and set aside to cool. In a separate pan boil the pasta until done. Cube the chicken and set it aside. Drain and rinse the pasta and put in a large mixing bowl. In a sauce pan, mix the water and chicken bouillon until bouillon melts then add soup and mix well. In another pan melt the butter and saute the celery and bell pepper until just tender and add to soup mixture (including pan drippings). Mix soup, veggies, chicken and pasta together and pour into a baking pan (spray it with Pam or some other non-stick spray). Top with cheese and bake for at 350 degrees for 40 minutes.

Serve with garlic bread and a salad.

[Originally published August 26, 2014]

Thursday Thirteen - The I want candy edition

2024-05-29T23:37:00.000-07:00

Milk Duds

Whoppers

Skittles

Sour Patch Kids (only the orange ones)

Sweet Tarts

a plain, good old fashioned Hershey bar

Payday

Milky Way*

Almond Joy

Idaho Spud

Rocky Road

Charleston Chews (the minis, trust me)

Hot Tamales

*Snickers are gross. Don't at me.

Oreo Sour Patch Kids

2024-05-26T13:21:00.001-07:00

Oreo has a new cookie flavor: Sour Patch Kids. These are the same shape and size as regular Oreo cookies. That my friend is where similarities end.

Everyone knows the rule to Oreos is to eat the filling first, then dunk the cookie in milk and eat that. At least until you're a grown up - then you dunk the cookie and eat the whole thing together, as nature intended.

The Sour Patch Kids filling smells very much like the powder in the bottom of fruity cereal like fruity pebbles or froot loops. There are little colored flecks or granules in the cream. The cream itself doesn’t taste like anything - it's basically lard with a hint of sugar. Oreo missed an opportunity there. Texture wise, the cream is gritty due to the little colored fleck/granule things. I thought they'd be like the sour granules on the outside of Sour Patch kids. Ya know, the stuff that makes the candy sour - and they'd burst onto my tongue with the fruity/sour flavors. I was wrong. There is no burst of flavor or sour. It’s more like a little tiny flavorless zing on your tongue as you wait for that sour that never arrives.

As for the cookie I expected something.

Maybe a sour/citrus flavor? Or maybe a lemon or lime that might counter what should have been the strong sour coming from the filling. I couldn't have been more wrong. Imagine a graham cracker that’s been dunked in pink lemonade and left out to dry. There is just a hint of maybe pink lemonade taste. Barely a whiff. It’s like eating a graham cracker and somebody across the street screamed PINK LEMONADE! Even that is being generous.

Notably, given the lack of actual flavor - these cookies leave a weird aftertaste that I cannot describe. Milk didn't help. I even tried Pink Lemonade as a chaser to see if that would be a flavor enhancer. It was not. I yelled SOUR PATCH right before I ate the second cookie. That didn't help either. These taste like the Wish version of sour. They're not sour-ish, or sour lite. I wouldn't even describe them as diet sour. They're sour deficient.

Overall, I think this is a fail for Oreo. And that makes me sad, because I had hoped for an enjoyable cookie experience.

Gold Bond Healing

2024-05-12T22:55:00.001-07:00

I got a trial size Gold Bond healing lotion around Christmas time. I was recently rummaging through a drawer for something and found the lotion. Can I tell you, this is my new favorite lotion.

I honestly have a few lotions I use because what I detest is a lotion that leaves my hands feeling greasy, oily, or sticky, or that has a super strong smell. I cannot tell you how many times I've had to go wash my freshly lotioned hands off because they were greasy or sticky or because the smell was so strong I started sneezing. thank you allergies

Gold Bond healing is one of the few lotions I've tried that not only doesn't leave my hands gross feeling, they are actually softer. I've used this 4 or 5 times now and honestly, I have zero complaints. It leaves my hands feeling soft, nourished, and has a pleasant but not overwhelming smell.

Thanks to whomever gifted this to me. :)

Lays I'm not mad, I'm just disappointed

2024-04-30T11:45:00.001-07:00

Lays, I'm a fan. Lifelong. I was excited when I saw the new Crispy Taco flavored chips. Genuinely excited.

Salty deliciousness that I rely on from Lays + Taco flavored? What's not to love?

Let me tell you.

THESE are not to love.

I didn't get taco flavor at all. I got something that reminded me of lettuce, then something almost sour, like maybe a hint of sour cream, but I thought there was also lime. Sadly though, the flavor I never got was actual taco flavor.

As far as consistency, my brain could not compute the flavors I was getting, absent any real crunch. I think my brain was expecting a corn tortilla flavored crunch that never came.

Because true to form, it was a potato chip. Crisp yes. Crunchy? Not so much.

I haven't been this disappointed since the first time I was tricked into eating styrofoam, er, I mean a rice cake.

I'm disappointed because I wanted these to be good. I wanted to make taco dip and eat the whole bag while binge watching something stupid rather than working. Or cleaning.

Instead, the only entertainment I got happened when I tricked my family into trying a chip and watching their faces fade from curious and hopeful to pucker and resentment.

Final recommendation: stick to Taco Flavored Doritos.

Thirsday Thirteen - Reviews Recipes & Random BS

2024-04-25T00:15:00.008-07:00

Today I'm lazy. So you get a list of 13* reviews, recipes, & random BS.

1) The comfort that is Tater Tot Pie

2) One very important public service announcement

3) Mmm Cinnamon Crispy Chewy things

4) Sometimes I just want bang bang bang

5) Journals. Nice. New Journals

6) Fun Fact about the emergency button on iPhone

7) Impress your taste buds with Blackened Oven Chicken

8) what good is chicken without Easy Garlic Potatoes

9) Might as well have some Roasted Asparagus too

10) More Journals. The fun ones

11) If I didn't have kids, the blog would'a died years ago

12) 2019 Dating Escapades

13) The nerd in me wouldn't sleep without giving you the 13 Unusually Long English Words courtesy of Merriam Webster.

Play along: http://newthursday13.blogspot.com/

* this is a legit blatant plug of me. Just sayin.

Wordless Wednesday

2024-04-24T09:28:00.001-07:00

DIY Toddler Hand Rail

2024-04-21T23:51:00.001-07:00

My daughter and granddaughter, Squeak, have an apartment in my basement. Even though they have their own home, Little Miss spends as much time upstairs with me as she does downstairs with her mom.

Little Miss is 2 and super independent. Too independent. She comes from a long line of stupidly independent women and the gene didn't skip her.

She's now taking to coming and going as she pleases, absent an adult. On the stairs. She goes up. She goes down. She gives me a near heart attack every time.

She is tall enough to reach the hand rail, but, her hand is too small to actually grip it. She refuses to sit and scoot down the stairs once she figured out she could walk up like a grown ass adult. One foot in front of the other. Not step up and plant both feet on one stair, then do the same on the next. Nope. She's a one foot after the other.

And I'm too old for this kind of terror.

So I decided to get her a toddler hand rail. But they don't really exist - at least as far as I could find. There were thick ropes people hung to their existing rails, and that would probably work fine. But it also made me nervous for no rational reason.

So I thought about it for a few days, and came to a solution. I needed a 12 foot hand rail. I looked on line and didn't find anything I really liked. So I took Little Miss to the hardware store. I found a 3/4" dowel that she could grip completely with her little tiny hand. I bought two. I bought four hand rail hardware mounts.

I had Little Miss be my biggest helper and hold the dowel so I could see how high it needed to be. 14" from the bottom was just right.

A few drill holes, lots of measuring and re-measuring, some stud finding, about two hours, and bam! Railing in place. It's not beautiful, but it's functional and hopefully it saves her from any slips or falls

She was so proud using it going down the stairs and then up again. I feel so much better knowing she has a good grip.

It's not beautiful. But it's sturdy, functional, and Little Miss thinks shes a really big girl now. Mission Accomplished.

Happy 420

2024-04-20T21:07:00.002-07:00

One day the feds will deregulate. Maybe in my lifetime.

Wordless Wednesday

2024-04-03T06:30:00.001-07:00

https://wordlesswednesday.blogspot.com/

I'm in a slump of some sort

2024-04-01T21:53:00.025-07:00

I've been struggling with ideas lately. This happens when I'm overwhelmed at work. Or over stimulated. Or lazy. I fall into a slump that is sometimes hard to get out of.

My plan is to write up a brief review for a couple of books I've read the past month. I'm hoping this pushes me in the direction of reading the other two books in the series. The series consists of four books written by Alice Hoffman, written about the Owens women through the generations.

As many of us did, I fell in love with Practical Magic the first time I saw the movie, so so many years ago. It is now a quasi Halloween tradition as we watch it every October. When I learned there were books, I was beyond excited to read them.

I’m trying to get back into reading like I used to, back when I loved to read and get lost in a fantasy world. I’d gobble up a book (or two) in a weekend. Then law school happened and I’d read a couple hundred pages a night to prepare for class the next day. Law school legit killed my desire to read anything. I graduated in 2014. I was able to read a whole book (after starting it at least 11 times) in 2018. Since then, I’ve read many books and the Practical Magic series is my latest grab.

It is said that you can read these books in any order, because they all tie into each other but do not require reading one before the other. Chronologically, however, the books flow are as follows:

Magic Lessons, set in 1664 tells the story of Maria Owens.

The Rules of Magic, set in the 1960-70s, tells the stories of Franny, Jet, and their brother, Vincent

Practical Magic, is set in [probably] the 80s-90s and tells the story of sisters Jilly (Gillian) and Sally.

The Book of Magic, takes place after Practical Magic, involves three generations of Owens Women, including Sally's daughter, Kylie and involves the death of one of my favorite characters.

I have read the first two books, Magic Lessons and The Book of Magic. I was preparing to read Practical Magic and my dog ate the book. Legit ate the book:

Record your journey

2024-03-22T08:31:00.007-07:00

I've created more books!

Are you looking to expand your mind? Delve into deeper thoughts? Dip your toe into the world of witchcraft? The occult? Goddesses and Deities? These books will record your journey.

Book of Knowledge: A lined Journal, Diary, Grimoire, Notebook (coming soon in a larger size and in blank and dot grid options). YAY!

Behold the Book of Knowledge – a 120 page journey into the realm of whatever you make it. This Book of Knowledge is your blank canvas for whatever mystical mischief you fancy. Document your not-so-serious magical mishaps, create your own incantations, creative spells, potion experiments, and doodles that may or may not resemble sigils or mystical creatures. Whether you're a seasoned witch or a magical newbie, this journal is your canvas for conjuring dreams and curiosities, your magical confidant. Flip it open, let the inner you flow, and may your spells be potent and your adventures enchanting.

Lilith Sigil: A blank Journal/Diary, Grimoire, Book of Knowledge, Notebook currently available in paperback and hard copy. (coming soon in a larger size and in lined or dot grid options).

Lilith, a rebel, feminist, fiercely independent, a goddess, the original she-demon, not just Adam's first wife. The Lilith book of magic helps you dive into your deeper self. Lilith holds little something for everyone. Add your own instructions for spells, charms, or invocations. Write down your thoughts, feelings, wants and desires. Include recipes and instructions for divination. It is known by many names: book of spells, book of knowledge, magick/magic book, or simply a spell book, book of shadows, and of course Grimoire. Whatever you call it, it is yours to become whatever you you desire it to be.

Record your dreams and thoughts and your feelings; Draw, doodle, track spells, recipes, and outcomes.
Write your spells, charms, rituals.
Draw your tarot layouts
Create your sigils
Each journal includes two pages of basic symbols/sigils and related information

Journals, Notebooks, Diaries - blank, lined, & dots for your thoughts

2024-03-20T20:42:00.195-07:00

I've created several journals, notebook, diaries, burn books, whatever you want to call them. They're fun and sassy and easy on the eyes. Some are easily portable at 6" x 9", and others are 8" x 10". There are paper back and hard cover. I'm working on getting several updated so there is a blank, lined, or dot grid styles, available in both paperback and hard copy, as well as both sizes. In the meantime, the following are ready for order:

Thoughts and Pears (6"x9", paperback)

Hopes + Screams: A dumping ground for those thoughts that can't be hashtagged (6"x9", paperback)

Corn I tell you something? (6"x9", paperback)

Bullet Journals. These come in paperback or hard copy.

Bullet Journal (Pink) Paperback

Bullet Journal (Blue) Paperback

Bullet Journal (Pink) Hard Copy

Bullet Journal (Blue) Hard Copy

I also made an activity book. Filled with word searches, mazes, Sudoku, tic tac toe, letter tiles, and a few other brain games. It's available in paperback and the it's currently on sale as a Kindle edition.

Oh look! Another Activity Book - paperback | Kindle

Feel free to shop around and please, follow my author page to get new release updates, and promotional or special offers. Thanks as always for your support.

Make you're own vanilla extract

2024-03-06T11:04:00.001-07:00

Making your own vanilla extract is not difficult but it does take a minute. Or 264,960 minutes if you're counting.

Need:

Patience
About six months

Preferably two 8 ounce jar(s) with a tight lid(s)

12 to 16 vanilla beans/pods*

Vodka*

*good vodka. good beans/pods.

By good I mean not the cheapest out there. For my extract, I use Tito's or Five Wives (a local Utah brand).

By good beans/pods, I also mean not the cheapest out there. There are Grade A and Grade B beans/pods and my understanding is that the Grade A are longer in size. Grade B are slightly cheaper (and apparently recommended for making extract). I have used both Grade A and B and do not have a preference.

I have heard that the Madagascar Organic Vanilla and Tahitian Vanilla beans/pods are good. Both are Grade A. I haven't tried Tahitian. I suggest trying a couple different kinds of beans/pods. Maybe you can tell a difference in taste/quality, but honestly, I cannot. Me palate is not refined. I used a Grade B Madagascar Vanilla Bean from Amazon for my current batch and it's as good as any I've tried. I get my vanilla on Amazon because it's better than what I can find at local grocers, and often slightly cheaper online. Plus, I don't have to leave my house. #Winning

To begin, you want to wipe your vanilla beans with a damp paper towel to clean them. Make a slit down the side of the beans (you don't need to cut in half but it won't hurt them). Basically you're just opening them up to expose the vodka to the vanilla. If any of the bean guts come out, just scrape them into your jar. The guts are the good stuff.

Add 6 to 8 beans (about 1/2 to 3/4 ounce/15g to 21g) to a clean, dry jar. Cover the beans with 8 ounces of vodka. You can fold or cut the beans in half if they're too tall to be completely submerged. Close tightly and give a good shake.

Put the jar in the back of your cupboard or some other dark place where it will sit until you remember it again. The jar needs to be out of direct sunlight.

Give your jar a vigorous shake every 6 weeks or so. I usually shake mine on the first day of the month when I change my calendar (because the jar is in the same cupboard where the calendar hangs). Set a reminder on your phone or just don't worry about it. But it'll be better vodka if you give it a shake routinely.

Now the patience part. You need to let your vodka sit for AT LEAST six months before you use it. The longer it sits, the better it tastes. Some people say you can use the extract after two months. I believe those people are wrong.

I suggest making two jars at once so you've always got a jar in use, and a jar brewing. During the holidays, we will easily use a whole 8 ounce jar so it's good to always have a spare. Especially when you're waiting months for it to be ready.

Plus, I promise once you make your own vanilla extract and let it age 6 months to a year (the longer, the better), you'll never use store bought again. It really is that good and your food tastes better for it. And you know exactly what's in it.

Pecan Pie Cheesecake

2024-03-04T22:22:00.005-07:00

The marriage you've all been waiting for:

THE Pecan Pie Cheesecake.

I've also made this for a friend who is lactose intolerant using vegan cream cheese, dairy free sour cream, and vegan butter. NOTE: You must add more sugar to the cheesecake because something about missing lactose resulted in a less sweet cheesecake. I added an extra 1/3 cup sugar and that solved the issue.

INGREDIENTS

Crust:
1 3/4 cup Ginger snaps
1/4 cup light brown sugar
1/3 cup butter (melted)

Pie Filling:
3/4 cup granulated sugar
2/3 cup dark corn syrup
1/3 cup butter
2 large eggs, lightly beaten
1 1/2 cup pecans (chopped but not fine)
1 tablespoon bourbon (or vanilla extract)

Cheesecake:
3 eight ounce pkgs cream cheese, room temperature
1 cup light brown sugar
3 tablespoons all purpose flour
4 large eggs, room temperature
1 cup sour cream

Instructions: Preheat oven to 350° Place oven racks so one is at the very bottom of the oven, and the next one as close to middle as you can get it. This will make sense later.

Begin with the crust: Add cookies to a food processor or blender and pulverize them into the consistency of sand. Add crumbs to a bowl and mix in sugar. Then add the melted butter. Mix well and transfer to a lined springform pan (NOTE: you can add parchment paper to only the bottom of your pan and grease the sides, or you can line the whole pan. It’s purely a matter of preference. Press the crumb mix into the bottom and sides of the pan (about halfway to the top).

Place crust in the oven on a cookie sheet and bake for 5 to 7 minutes at 350°. Remove from oven and set aside.

Next make the pecan pie: Add the sugar, syrup, butter, pecans and bourbon into the pan. Mix in the beaten eggs. Make sure all ingredients are thoroughly mixed BEFORE you add heat. Otherwise you’ll end up with scrambled eggs. Once everything is mixed add heat. Bring the mixture to a boil. Turn down heat to a simmer and cook for 3-4 minutes. Trust me on this.

Remove from heat and pour the mixture into the crust and set aside.

Finally, you make the cheesecake: First, reduce the oven temp to 325°

Using your kitchen aid or electric mixer, beat the cream cheese until it is a creamy texture. Slowly add sugar and flour. When that is completely mixed, add the eggs one at a time, beating just enough to mix the egg. Next, stir or fold in (by hand) the sour cream and bourbon until completely mixed. Pour the cheesecake mixture over the pecan pie filling.

Bake in the oven for one hour. After one hour, turn off the oven (do not open the oven door). Just turn off the oven and leave the cheesecake there for another hour.

After hour two, remove the cheesecake from the oven and run a knife around the edges (if you didn’t line the edges of the pan. Cook the cheesecake for at least 30 minutes but overnight is better because the flavors have time to set and develop.

NOTES:

1. The bourbon. The alcohol will cook out. I routinely use bourbon in recipes calling for Vanilla extract if I’m out. I don’t find bourbon changes the taste of the recipe.

2. Bake your cheesecake on a cookie sheet. I do this for two reasons: spills and a barrier between the heat and the bottom of the cake pan.

3. Be aware of your altitude. I notice things take longer to boil/cook at a higher altitude.

4. Instead of a water bath I place a 3 quart casserole dish on the bottom rack of the oven and I fill it with hot water. It stays in the oven until you remove the cheesecake. I don’t do the full water bath method because it never works for me. I’ve had the water leak into the custard/cheesecake and that my friends will ruin a day. And maybe cause tears if it’s already 3am and you’re still baking for the big holiday dinner tomorrow. Hypothetically.

The purpose of a water bath is to avoid cracks in the cheesecake and to allow for a more even bake. My cheesecakes do not crack. They’re creamy and delicious. And they’ve never baked unevenly.

5. I use a gas oven on convection bake. I have had electric ovens and non-convection ovens and the only thing to you need to know is whether your oven cooks hotter/faster than what a recipe normally calls for, and adjusting for that. Your cheesecake may still be jiggly when you remove it from the oven. That doesn’t mean it’s not done. You cannot check it with a toothpick, so just check the jiggle. If it jiggles everywhere, cook it a little longer. Only the middle should still have some jiggle.

You can also check with a thermometer in the dead center of your cheesecake. If the temp is between 150° and 160° it should be done. You’ll have a small hole in the top, but that’s not end of the world once you cut it. Or put a nut there. Whatever works.

6. Finally, this cheesecake does not need a garnish in my opinion, but if you’d like one that won’t give you diabetes (I’m looking at you Dulce De Leche) I've got a great Bourbon sauce:

Bourbon Sauce:
1/2 cup butter
1/2 cup dark brown sugar
2/3 cup heavy whipping cream
3 tablespoons Bourbon

Melt butter, sugar and heavy cream over low heat. Stir constantly until sugar is completely dissolved. Allow to simmer for 5 to 7 minutes. Remove from heat and SLOWLY add the bourbon. Stir completely. Serve warm. (You can make this without the heavy cream it is just a little runnier).

PS: This recipe makes a HUGE but shallow cheesecake (10” springform pan) or a thicker cheesecake in a 9" springform pan. BUT you can cut the recipe in half without loosing flavor/consistency. I do that and make one smaller cheesecake (6” springform pan), or two small cheesecakes (4” springform pan). I make a full batch, using the 4” pans to give away at Christmas. I can get 4 small cheesecakes from a full batch.

PPS: This cheesecake freezes well. I've eaten it after freezing for about 3 weeks and it was still delicious.

Images from https://stock.adobe.com

2024-03-03T00:40:00.000-07:00

This is a three tier pull down spice rack. It was the first thing I wanted on my list of wants for the new house. Finding one that wasn't a bazillion dollars though, that's another story. And Amazon didn't have any that were not expensive AND in stock at the same time.

I think I found this on some random website and bought it at 3 in the morning or something because I cannot for the life of me recall where I got it, I only know it showed up one day and I said, oh yea. I forgot about you.

This was trickier to install than the wine rack. I had to measure, mark, drill, remark and re-drill, remeasure, and again perform body contortions. But finally I got it. And it's one of the best things I've ever owned with regard to space saving projects.

ten out of ten recommend.

DIY Re Upholstered Couch and Chair

2024-02-29T01:34:00.009-07:00

When I first my new house, I fell in love with the small "formal" living room. I knew this would be the Christmas Tree room in December. That was the only plan I had. The room gets great eastern light and it's become my grow plants, lounge and read while the dogs nap on me, room. My son in law calls it the terrarium room.

Anyway, I knew that I wanted a loungy couch in here. So I found this red gem at a going out of business sale.

I searched for about a month until I found the material I wanted, a suede-y but easy to clean, soft and welcoming material in a smokey blue/grey. (I really wanted a deep, deep red wine color but I couldn't find material that was under $1,000).

So, after I found the material, I bought an electric staple gun, some razor wire stuff (flexible metal tack strip), a staple puller, pliers, I watched at least 10 hours of videos on how to reupholster your own furniture, and how to recover buttons and and tuft a couch; then I bought more supplies, thousands of staples, buttons, scissors, twine, and new legs for the couch because the that came on the couch were gross.

It took three weekends to completely disassemble, then reassemble, cover, and finish; and be happy with my efforts. The videos weren't lying when they said THOUSANDS of staples.

I didn't take photos of the process, though I wish I would have because it would have been helpful for the next project.

It's hard to tell how good she really looks with the shadows and the indentation from my ass, but I'm proud of her.

I had almost a whole roll of material left so I decided I'd recover my old lady chair. She was a cool ten bucks at the Goodwill. I got her in 2015 and she is so comfortable. The dramas gave me endless shit for having an "old lady chair" until the first time they sat there. THE most comfortable chair for reading that I've ever owned. No joke.

BUT. I don't have room for her in this house. So I asked Drama #1 if she wanted the chair for her new house. She did. And I said I'd get right on it.

Narrator: she did not get right on it.

Instead, I got the seat recovered, and the inside front sections done and then my stapler broke. By the time I got a new one, it was summer; then I was really busy. And lazy. But mostly really busy. So the chair sat in the spare bedroom, half done, lonely and sad, waiting for me to finish. And finally I did. This month. Literally, two years after I started. I'm glad it's done and out of my house. Drama #1 is glad it's done. And I'm proud of this one too:

Wine Rack from Amazon

2024-02-26T22:21:00.003-07:00

When I bought my house two years ago, I started a list of improvements and I had a relatively small list of wants. One thing I really wanted was a hanging rack for my wine glasses. I found the Torfican Wine Glass Holder on Amazon* and knew it was exactly what I needed.

I was able to install the racks with just a screwdriver and some body conditioning. I'm very happy with how the racks turned out. Now I just need to get some cupboard doors with glass in them to complete the look.

Chewy Crispy Flat Cinnamon Rolls

2024-01-11T02:30:00.016-07:00

I know I said I wouldn't bore you some weird post about how this recipe was given to my family centuries ago and we only make it on special occasions or when someone dies. But I lied. Sorta.

I recall my mom making cinnamon rolls and then rolling them out flat in more sugar and cinnamon and baking them until the edges were crispy but they were also chewy delicious. They were way better than her carrot cake. Just sayin.

So the other day I decided to make them and let me say this, they did not disappoint. Crispy outer edges that were also chewy and just the right amount of diabetes for my liking.

Ingredients:

1 cup sugar
1 to 2 tablespoons cinnamon
4 cinnamon rolls

I didn't make my own dough, because time. So I used the Rhodes frozen cinnamon rolls. I did a quick thaw method (preheat oven to 175°, turn off and place frozen rolls on a baking tray and leave for 15-20 minutes (longer if you're not in a hurry) to thaw.

You can use homemade dough. I'm lazy and when I want a snack, I want it within 30 minutes.

DO NOT allow the rolls to raise (frozen or homemade). Once the cinnamon rolls have thawed, remove from oven.

Make your cinnamon sugar mixture and set it aside

Heat your oven to 350° this time,

Spread out about 1/4 cup of the sugar cinnamon mixture and place one cinnamon roll in the center, roll it around and flip it in cinnamon/sugar then using a rolling pin roll it flat, about 1/8 inch thick, think the thickness of two thick tortillas stacked on each other, but flatter than pita bread. Flip and make sure both sides are dusted in the cinnamon sugar.

Place on a lined baking sheet (I recommend parchment paper, but if you don't have that, use non stick spray). Place the now flat rolls about one inch apart. They're not going to expand much.

Bake at 350° for 13 to 15 minutes. Until golden brown.

Enjoy!