Sweetness

Ramen

2013-05-22T21:08:00.000-06:00

Maybe i should preface this by saying i am not japanese and didn't grow up in a home eating a lot of authentic ramen. This is my atempt to compile what i understand in a way that will make it easier for people like me to make authentic style ramen a little more convient as a go to food. I am hoping in the future to not really need a recipe, but rather just know how to make ramen. This post is helping me compile what i know to help me get closer to that goal.
So lately i have been on a Japanese food kick. I have been watching Anime for a while, but i recently started really craving the food i see on the shows, Ramen and Curry in particular. It looks so good! I started googling recipes, to decide the perfect way for me to make ramen. I am being kind of bland with the toppings b/c i just want to make it with things i have on hand, and i don't keep bamboo shoots on hand... I was also unsure at first how i should make the broth. The Miso Ramen recipes all call for miso, a fermented bean paste, which i don't have, and the others all seemed to be make the broth by sauteeing the toppings then adding liquid. The one thing i know from anime is you add the noodles, pour on the broth, and then add all of the toppings, not cook the toppings into the broth. Well, that and you eat it with chopsticks/soup spoon ( one in each hand if you can manage it!). The more professional recipes require hours of boiling pork bones down to make a stock solution as the base of the broth. Once the stock is made, adding miso is still an option. My goal was to come up with a ramen recipe that didn't require a outlandish ingredients i haven't heard of, but that was still like ramen I have seen in anime. I have done a lot of reading on ramen recipes in order to accomplish that goal.

The basis for this broth is beef broth. A mix of soy sauce, and other seasonings complete the broth, and can be done to taste. Chili and sesame oils are common additions but that isn't something that i keep on hand, so chili powder, garlic powder and onion powder are my choice of seasonings. I also currently have Hon dashi granules on hand (gotten as a white elephant gift this past Christmas), so i will be added some as well until i run out. My brother loves sriracha hot sauce, which is something he could add to make his ramen more spicy.

Maybe if i want to make a more invested version of ramen i will make my own noodles, but for now the noodles i will be using are store bought. My aim right now is a simple, delicious meal.
For toppings all the websites say use what you have on hand. I will put a somewhat comprehensive list of common toppings, including what i commonly have on hand for this recipe.

Boiled Eggs
Green Onions
Slices of Meat (Barbequed, roasted or grilled then sliced pork, chicken or beef. Pork is the most common, but i keep chicken on hand the most. for more info google chashu)
ginger (pickled or fresh)
sliced bamboo shoots
bean sprouts
dried seaweed
fish cakes
corn
spinach
carrot slices
tofu
cabbage
peas
mushroom slices

Theses are all ideas, and feel free to try any other toppings to see if you like it. There is a lot of room for individual taste when making ramen.

Sources:
http://www.steamykitchen.com/15145-miso-ramen-recipe.html
http://norecipes.com/blog/tonkotsu-ramen-recipe/
http://shizuokagourmet.com/2009/11/23/ramen-tonkotsu-ramen-professional-recipe/
http://www.food.com/recipe/miso-ramen-soup-292646

Crochet Satchel/Over the Shoulder Bag

2012-10-11T16:57:00.002-06:00

So, i really wanted a over the shoulder bag that was big enough to hold my laptop. As it is if i am going to campus i either bring a purse or my backpack. The only problem is sometimes i don't want to bring all my school work up, but i want to bring my computer. I usually end up taking my backpack so i have something to hold my computer. I wanted a purse that would be big enough to to bring my computer to more casual things then school. I have been thinking about crocheting one for a while, and finally did. I was going to use a free pattern i got from Joann, with some alterations, but just ended up basing the panels on that pattern. It isn't on the Joann website, but is on the Bernat website here:

http://www.bernat.com/pattern.php?PID=2234

Here are some pictures of the final product:

One panel is grey like the strap and the other is black as an accent color. I really like how it turned out. I thought about putting a flap that was also black that would attach to the black panel and rest over the grey panel, going about two thirds of the way down it. I decided not to, but think that it is a fine alteration, depending on what the bag is wanted for. You can also easily edit the height or width of the panels, as well as the strap length.

Hook size H or I,

Panel (make two):
1. Ch. 40. Turn.
2. hdc twice in second ch from hook, continue to hdc once in each ch until you reach the last ch in the row. hdc twice in the last ch in the row. Ch 2. Turn.
3. Repeat expansion rows like step 2 for 5 more rows, or until have soft corner for the size of bag you are making
4. Continue in hdc (no expansion) until you reach 12 in, or the desired height. Tie off.

Connect panels:
Slip stitch panels together. Start with right sides together, working from the top of one side, and continuing down and around until you reach the top of the other side. Tie off.
*On the bottom slip stitch bottom st together. On the sides, do one slip stitch per row.

Strap:
Tie yarn to spot 6 st. away from the edge of the panel, including the st. used in slip st. sc in 5 st until seam, and 5 st after seam, making the strap 10 st. wide. ch. 2. Turn
hdc across the 10 st, ch 2, turn.
repeat until strap is desired length*- around 105 hdc rows.
*strap will stretch making it longer and skinnier. Make sure you take this into account when deciding a length.
Slip stitch end of strap to the 10 stitches centered on the other seam.

Crochet Dishcloth/Hotpad

2012-10-11T15:58:00.001-06:00

I wanted to crochet some hot pads and maybe dishcloths, and i found this pattern i had picked up at joanns. It looked like it would be good for the dishcloths. I used it and it came out bigger then anticipated, so i might scale it down a little. More specifically the width was to wide. I would use less stitches across. Anyways, here is the pattern:

http://www.joann.com/static/project/0706/P148439.pdf

So onto the hotpad. I am using a size G (4.25mm) hook. i want it to be pretty tightly woven, because i've had crocheted hotpads where the stitching slipped and my finger ended up getting burnt. I also wanted the hotpad to be thick enough that it could adequatly insulate my hand. I have used other hot pads that were fine until thirty seconds after i picked up the hot item, and then all of the heat passed straight through them. So in summary This is a dense, thick hotpad.

1. ch. st to desired width of hot pad. (I used 30, some people like their hot pads to be bigger).
2. sc. in second ch. from hook. continue to sc across rest of row.
3. Ch 1 and turn. sc across row, being careful to only pick up the front portion of the loop. Once you reach end of row, turn and continue to sc on the same row, picking up the back, unused portion of each loop (now in front). Continue to end of row.

4. ch 1, and sc picking up the middle portions of the loops (back portion of the front loop and front portion of the back loop). cont. til end of row.

5. Repeat steps 3 and 4, until you reach the desired height for hot pad. end on a odd row (like step four).

Breakfast Trifle with Grits Base

2012-10-10T17:41:00.001-06:00

A few years back i was watching Food Network with my dad. He is from South Carolina. The show Down Home with the Neelys came on. They were making a Sunday breakfast. It looked soooo good. The main dish was a breakfast trifle with grits as the base. I don't know if you have ever tried grits, most people not from the south haven't, but they are delicious. Grits are made from coarsely ground corn. Grits come in two varieties, white and yellow. We usually use white grits for breakfast. I have some friends that assumed grits should be sweetened when eaten for breakfast like oatmeal or cream of wheat, which isn't accurate. Grits are usually eaten salty. A well loved breakfast at my house is eggs, bacon, sausage, and grits. We even cook the eggs in the bacon fat. It is super delicious, but fattening (all the bacon fat), so we don't make it very often.
The recipe for breakfast trifle the Neely's used can be found here:

http://www.foodnetwork.com/recipes/neelys/breakfast-trifle-grits-recipe/index.html

After watching the show i decided to make breakfast trifle too. I loosely based it on their recipe. Some variations i made were to use scrambled eggs (i was cooking for a lot more people then two), add bacon and sausage, and no tomato. I think we used other vegetables like bell peppers. It was really delicious. Obviously this recipe has a lot of room for personal taste. It makes a filling breakfast that includes protein, dairy, vegetables, and grains. I am getting really hungry just thinking about the trifle. I think i will make some.

Fruit Dip

2012-08-26T11:17:00.003-06:00

This is my favorite fruit dip. I have tried others, but this is by far the best.

8 oz. Cream Cheese
1 c. Brown Sugar
1 tsp Vanilla

Soften Cream Cheese. Beat ingredients together. Refrigerate. Serve with fruit cut into bite size pieces.

Reusable Grocery Bags

2012-08-13T12:52:00.000-06:00

So lately i have been making reusable grocery bags from plastic grocery bags. Basically i cut off the handles and the bottom that is holding it together, and then cut it into strips that i then tie together and crochet. it is pretty awesome. I also have been finding what other plastics i can use for this. I have used clothing store bags, cereal bags, ziploc bags, and just pretty much whatever flexible plastic i find. the more rigid of the plastics i will often use as the base for the bag so that it is reenforced.

Here is a thicker base:

Here is a top view of a partially finished bag that has a normal base:

And a side view:

Once the bag was completed:

The bag standing up:

Top View:

*Note the bag could have fit a lot more, i just put enough to fill it out for the picture...

So anyways... I make the bag by crocheting back and forth, like making a scarf, until the base reaches the dimensions desired, and then i start crocheting around the edges of the base. When initially crocheting the sides of the base i do about 1.5 stitches per every row. I also do a couple of increasing stitches around the corners for the first few rows. You just keep circling until the bag is the desired height, and then it is time of the handles. I determine where i would like them to attach, and then when i reach the inside point of attachment for one i ch 1 and turn. I crochet back the desired width of the handle, and then ch and turn again. I keep going across that strip until the handle is the desired length, and then i slip stitch the handle onto the bag, ending on the outside of the handle, and continue around the bag until i get to the next handle and make it the same way as the first. With the second one i will still continue around until i reach the first handle before i tie it off so that section of the bag does not appear shorter.

These bags are a pretty cool way to upcycle, and to get reusable grocery bags without buying them. You can feel good about yourself stopping the bags from sitting in a dump somewhere. What size hook you use depends on the rigidity of the plasitic and how thick you make the strips,

Cheese Ball

2012-08-13T10:50:00.001-06:00

So a couple of years ago I decided to try my hand a making a cheese ball, so i looked up a bunch of different recipes looking for inspiration for ingredients, and then wrote my own recipe using the ingredients that i liked form the various other recipes. It turned out really well. I recently looked it up again so that i can make one for my sister's bridal shower. Anyways here is the recipe.

2 8oz. packages of cream cheese, softened
1.5 tsp minced garlic
2 tsp grated onion
2.5 c shredded cheddar cheese
.25 c chopped parsley
1 lb bacon, cooked and crumbled
1 Tbsp minced thyme

In a bowl combine all ingredients. Mix well. Cover and refrigerate until serving. Shape into a ball and serve with crackers.

It was a huge hit when i made it, and it was the best cheese ball i had ever had, which makes sense since i wrote the recipe based on what i liked from other cheese balls.

Homemade Pancakes and Syrup

2012-08-07T17:06:00.004-06:00

These are the best syrup and pancake recipes out there. My mom always made them while i was growing up. She was famous amongst friends and family for them. I literally had friends who told their mom's to start using this recipe when i was a kid. I was taught young how to make them, as were my siblings. This was pretty much the only meal my dad would ever make. My roommate was a stalwart Bisquick pancake maker saying that they were the best, but then she tried these pancakes, and has since reformed. The syrup is thinner then store bought because it uses sugar to sweeten it instead of corn syrup. This means that it is sweeter and tastes better though. Oh and another tip: my mom always butters the pancakes after she flips them on the griddle. this way the butter melts into the whole pancake evenly because it isn't cooling as you spread the butter. So without further ado, the recipes:

Pancakes
1 cup flour
1/4 cup sugar
1 tsp baking powder
1 tsp salt
1/4 cup Vegetable oil
1 large egg
milk

Mix all ingredients, starting with a little milk and adding until you reach the desired texture for batter. My mom usually does the batter a little thinner then the other pancake recipes, so that the pancakes aren't as thick and floury feeling, but you can experiment and find a thickness that you like.

Syrup:
1 cup water
2 cups sugar
1 tsp maple flavoring

Add sugar to water in a pan and mix as it warms. You want to heat to just under boiling, because if it boils the lost water will cause it to crystallize if you have leftover syrup. Stir in maple flavoring once warm and all sugar has dissolved. Syrup is then ready to serve. We usually store left over syrup in a lidded jar in the fridge.

Another thing my family does is fries eggs to eat with the pancakes to add some protein. We usually put the egg on top of the stack of pancakes and then the yolk will run over the pancakes with the syrup which is delicious. Oh and we never do a single multiple of either recipe, because these pancakes are always in high demand.

Banana Bread Bake off

2012-07-23T12:17:00.001-06:00

So my roommates and i decided to have a banana bread bake off a week ago. We all went and bough bananas together. They were all completely green. I put mine on top of the fridge in a bag for the first day to quicken the ripening process. Once i took the bananas out of the bag i kept them on top of the fridge (with all of our spices and cereal boxes) and rotated which side was facing out. When the day came mine were the most ripe (biggest brown spots) but they weren't ripe enough so we put them on a cookie sheet for about 15 min on 300 degrees F. We pulled them out and let them sit for about another 10 minutes during which they continued to darken, and then the bake off began. It was a lot of fun. The critique mine got was that it wasn't just strong banana flavoring (it had cinnamon and nutmeg), but was voted best density or texture. I really like having the other flavors to complement the banana. Here is the recipe i used for my banana bread. It can also be used for zucchini or squash bread.

Banana, Squash, or Zucchini Bread

1 1/2 tsp. baking soda 1/2 tsp. nutmeg

1 c. brown sugar 3 c. flour

3 eggs 1 tsp. baking powder

1 c. oil 1 tsp. salt

1 c. white sugar 2 1/2 c. bananas, squash, or zucchini, shredded or mashed

2 tsp. cinnamon

Mix baking soda and brown sugar together. Add rest of ingredients and mix. Bake in 2 greased and lightly floured loaf pans.

Bake at 350* for 60 to 70 minutes (bake muffins for 20 minutes).

I made one loaf and then 12 muffins. They were really good. Unfortunately i ran out of milk the morning of the competition, and the banana bread made me really crave milk. The muffins were amazing. I think i may have to just make muffins in the future.

Crock Pot bread Yum!

2012-07-01T23:18:00.001-06:00

So..... my new favorite thing is crock pot cooking. When i moved into my first apartment my mom got me a cheap crock pot from Walmart for 15 bucks, and I figured it would be great to use when i didn't have a lot of time for cooking. Here is the link to the one i got:

http://www.walmart.com/ip/Rival-2-Quart-Slow-Cooker-Stainless-Steel/15166927#Item+Description

Then came a really busy school/work schedule so i was gone for way to long to leave it cooking while i was away, and got home to late to use it once i was home. That pretty much left Sundays as a day when i could use it, but i didn't that much cuz it meant setting it up before church. I mean I've made a roast in it before, and like maybe one other thing since getting it a year ago. Anyways now over summer i have a lot more time (only work, no school) and i saw on Pinterest about baking bread in your crock pot, and it got me intrigued.
Here is the first one i came across:

http://www.inspired-housewife.com/2012/02/28/who-knew-gluten-free-bread-in-a-crock-pot/

I thought it sounded cool, but it said you needed to put your bread pan in the crock pot, and mine is definitely not big enough for that, so i put the idea on hold.
A few days later i came across a post about this site:

http://www.artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker

In it she uses a 4 qt (almost as small as mine) and places the dough directly in the crock pot. Well not directly, she uses parchment paper to stop it from sticking. I just used non stick spray... Worked great and i didn't have to go out and buy parchment paper, which would not have happened...

Anyways I tried making the bread, and it took a couple loaves to work out the kinks. My crock pot is smaller then the ones in either of the above mentioned methods (its only two quarts). So anyways I think i have finally gotten the hang of this. The trick is to not put too much dough in that it can't cook the top before the bottom is burnt. One of the sites recommends putting the bread in the oven on broil to get a golden top, but to me that defeats the purpose of being easy. I have used a few different recipes (with or without yeast, etc.) and it has worked great with them all. I currently have dough for herb bread that i made and am pulling out of the fridge to make one loaf at a time which i then devour.

So after looking at both of the sites, and trial and error, I make the dough according to whatever recipe i am using. I let it rise the first time, and then punch it down. I take a small piece of the punched down dough (be careful it isn't to big, it will expand more) and put it in a greased crock pot and turn it on high. I put what looked to be a good amount of dough in for my first attempt and then it rose to the top of the crock pot, and the bottom burnt and the top was still very doughy. In my experience if it rises to be just under the halfway point of the crock pot it will be able to cook through well, without any overcooked or undercooked parts. I find that 1-1.5 hours will generally cook the dough through depending on the size. I feel the top of the bread to see if they are done/smell for smoke (the first one i pulled out because of a burnt smell, the top was definitely not done). If there is not to much dough though you will be able to feel the top of the dough is cooked, and when you pull it out the bottom will be golden. I just dump the bread out onto a hand towel or plate when it is done. If it is cooked all the way it shouldn't disfigure the loaf by doing this.Then once the bread cools (haha like i wait) it is ready for you to dig in :) One thing i like about cooking a smaller loaf on high is that it is done sooner (i'm kind of impatient when i can smell the bread baking...).

I love digging into a delicious piece of home made bread. I had major nostalgia when i was eating my first loaf of crock pot bread. I mean flashing back to making bread with my mom, my brother making honey butter, my mom's instructions on how to best cut a warm loaf of bread, deciding on every slice whether i wanted honey butter or homemade jam on that slice.... I could see it all in my head.
That is one of the things that i love about food. It can really bring you back. I mean it's like books in that way. It fills you with nostalgia and gives you a happy feeling. Food does have the advantage of helping you to connect to other people. You usually have nostalgia to moments spent eating the food with others, whereas books are more solitary.
Anyways back to crock pots... I am definitely loving mine. It is so easy and stress free. Definitely recommend getting one. I don't want to buy bread anymore because homemade bread is so much better, and i know have a way to easily make some whenever i want. I am now looking for crock pot recipes for pretty much everything that i want to make (brownies, tilapia, etc.), becasue i have realized that someone has figured out a way to make pretty much anything i want to in a crock pot, and it is so much easier. My little crock pot is easier to clean then big baking pans (our sinks are kinda small). It also helps me to cook in moderation, only enough for me, cuz i will eat a whole tray of brownies if i make them... Yet another bonus is not having to bake at night/heat up the house in the hot summer months. My biggest consternation is that sometimes i want to make more at a time in then i can in the crock pot, yet i don't want to get out the pans and preheat the oven (don't have to do that with the crock pot...) and all that jazz. Its the lazy persons dilemma, which will finally cost more energy over all... Like in chemistry, where i could calculate the approximate equivalence point, and then deliver quickly until nearing that volume when i start delivering slowly, or deliver at a medium rate until i see it is almost at the equivalence point and then go slowly, but possible miss the equivalence point and not have a neat region, which would mean i would have to do it over again...
Another side note: my kneading skills significantly improved after starting cooking bread more often. I used to think i was good at kneading when i helped my mom when i was younger, but either skill fades with time, or i lacked patience or judgment when the first couple times i made bread after moving out...

Microwave muffins

2012-06-12T17:20:00.000-06:00

I wanted to make muffins but the oven was busy, so i decided to look up recipes for microwave muffins, but didn't find one i like. So i decided to make my own recipe. I used specs for a microwave muffin, and ingredients for a honey oat mufin/what i thought would sound good. It was pretty good. I am totally going to do this more often.
1/2 c oats
1 egg
1/2 tsp baking powder
1 tsp Vegetable oil
1 tsp honey
2 tsp brown sugar
1 pinch coconut (optional)
Mix ingredients in a mug and microwave for 1 1/2 min.

Birdie Bread

2012-06-12T15:22:00.001-06:00

So I have a little parrotlet named Kiwi, and I recently made her birdie bread for the first time. She didn't like any fresh foods i would give her, but really likes the birdie bread. I am making my second batch right now. I figured I would talk about how I made it on here :) You can mix and match according to what you have on hand. Just make sure that you don't put anything in that would be bad for your birds.
Ingredients:
Fruits (i used frozen)
Veggies (again frozen)
Peanut butter
Oats
Grits/Rice
Boiled Eggs
Seasonings
-Parsley
-Chives
-Oregano
-Cinnamon
Seed mix (to get her interested)
I mixed all of the wet ingredient (Fruits, Veggies, boiled eggs, peanut butter) then added the dry ingredients to it. I bake on 300 F until it is dried out. I want a birdie bread that is dry so i can put it in her cage and then leave for school. She really likes it and now eats it as the main portion of her diet instead of the seed mix she also gets.

Before baking:

Bridesmaid Dress

2012-05-26T17:32:00.002-06:00

I am starting to make a bridesmaid dress for myself for my sister's wedding. I am using a pattern i bought a Joann's for 2 bucks. Butterick patterns were on sale last weekend. The pattern number is B5641.

It will be hot pink in satin, with pale green tulle underneath. The pattern doesn't call for tulle, but i'm adding it. Also I don't like how much gathering there is at the waist, so i will be altering that. Once i have i'll post about how i did it. I didn't notice til after i bought the pattern, but it has pockets. The other pattern i was debating about was V2902. I liked that the vogue pattern wasn't gathered at the waist. I'll make it work though. I'll post pictures of how i altered the butterick pattern, and how it turned out .It should end up being really cute :)

7 layer candy Pictures and comments :)

2012-05-23T01:20:00.001-06:00

Sorry it has been so long since i last posted. Things got pretty busy with school and just life in general. I finally took pictures of the 7 Layer Candy. I only took some of the end result. When i am cooking i don't think about pictures. It really doesn't help that i am not much of a picture taker....
Anyways here are the pictures :)

Don't they look delicious? Whenever i make these everyone loves them and at least one person asks for the recipe. The only criticisms i have ever gotten were either from someone who didn't like coconut and said it would be better without, or that it was to rich to eat very much of, which is not a problem that i have :)

The top one gives a good view of the golden brown top of the candy, and the bottom zooms in on the side view to show all of the chocolate chip layers melted together. I have found that lately i have been making the combined chip layers really thick, but doing a bare minimum for the graham crackers. That's what great about this recipe, you can mix it up all you like, and it always turns out wonderful.
Once again the seven layers are:
Butter
Graham Cracker crumbs
Chocolate chips
White chocolate chips
Butterscotch chocolate chips
Shredded coconut
and finally
Sweet and Condensed milk.

I think i previously suggested melting butter for the first layer, but if you have softened butter for spreading on toast and such, you can use can use a rubber spatula to spread it in that state in stead of melted. The rubber spatula is then great to press in the graham cracker crumbs (the only layer that needs this). It is mostly to flatten and push the crumbs together so that along with the butter it keeps them from getting to crumbly.

No bake cookies, crochet bean bag chair

2012-03-21T17:58:00.000-06:00

I decided since i had partial bags of white chocolate chips, butterscotch chips and shredded coconut, as well as graham cracker crumbs and peanut butter that i would heat all of these items along with a little butter over the stove. Then I scooped the mixture into individual sized pieces on a piece of wax paper to cool. It was a little crumbly, but delicious. I had been really craving something sweet and these really hit the spot. It was really fun to just look in the pantry and see what i could make with what i had. I also decided that i need to start taking pictures when i make things so i can talk about them and include pictures.
I am also currently crocheting a cover for a bean bag chair that should be pretty awesome. I will definitely include pictures when i am done with it. also probably a pattern once i figure it out. I love making new things, and figuring out my own way to make them. I haven't done all that many crafts lately because i have been really busy with school this semester, but after finals i will be doing a lot of crafts and cooking and will write about it all on here.

Crochet

2012-01-22T23:38:00.001-07:00

So I feel like I haven't been that creative lately, mostly just working on a crochet sweater I fond a pattern for. I've realized I don't really like following patterns for crochet that much... when I crochet I usually like to have things be fluid and adaptable to the specific case, which is why I don't really have set in stone patterns that I follow, but more just methods I use to make various things. I like to figure out exactly how to make it work for that case. I'm pretty much the same with cooking. I like it best when I'm not following a recipe, and am just adding what I want to make what I want.
Anyways, so today I decided to crochet a cover for a bean bag, and to make the inside bean bag next time I'm home. I hope it turns out awesomely. It is going to be a tn of work, but I will love the final product. I'm thinking pink because I have yarn from the sweater, and I can pick up more if I do both and it is not enough. When I finish the bean bag chair ii may put the pattern on this blog. It will probably be highly adaptable, so you can make it whatever size you want and etc.
Ill put a pic up of the finished product :)
Also I realized in my last post I said I was going to put my 7 layer candy recipe up, but I already did in the post before that. I am planning on putting up pics to help visualize layers for it still. I just need to make it again. It is so good, but it is bad when I make it at my apartment cuz then I end up eating most of it which probably isn't so great considering how rich it is. I have a huge richness tolerance, which is a good and a bad thing. Good cuz I can eat a lot of good food, and bad cuz I can eat a lot of good unhealthy food... but that's just the way it goes I guess...

Holidays

2011-12-27T01:40:00.001-07:00

So I love being home for the holidays, Cuz I have access to a sewing machine and can mend my clothes and alter others. It is pretty great. I took in a skirt I had made, and made a scarf out of an old shirt. It is pretty sweet. I also crocheted a Beanie for my sister. I'm thinking about putting the pattern on my blog. It is a very pretty Beanie. I have done so much crafty things lately, its crazy. I mended the considerable pile of clothes waiting to be mended, and made hair flowers. I'm in the process of making a sweater, and I need to finish a dress I'm making for my sister. Ive been cleaning up my moms sewing room just by finishing all the projects that have been sitting around. I'm really excited about all the stuff I've been doing. It has felt nice to be busy.
I had a great Christmas. I was able to help my mom and others help out a family in need by serging the edges of fleece blankets for them. It felt amazing to give service in that way. I only wish I could do more. I love the Christmas season because it us a very giving time of year. I love giving gifts more then getting, and lately I've realized even more how wonderful giving service is. I love how good I feel when I can help others. I need to make a goal to serve more all year round. I have been making a effort to serve, and I love it. I almost feel selfish because one of the reasons I love serving so much is the way it makes me feel.
Another great thing about being home for the holidays is that I have gotten to see my neices and nephews, as well as the rest of my family. When I am gone, I miss the kids more tthen anyone else. I love how sweet and full of fun they are. They love to laugh, and I love trying to make them. I currently have 14 neices and nephews, and I love each of them to death.
Interesting note is that my favorite age in kids is from when they first get playful as babies to about three. The reason this is interesting is because this includes the terrible twos. I am actually pretty good at working with two year olds. Pretty much all of my neices and nephews loved me at age two, even when they were mad at everyone else. I love being an aunt. It is one of the best parts of my life.
I also am kind of thinking about putting my recipe for seven layered candy on this blog. There are a bunch of versions of this treat on the web, but they all differ from mine in ways that I find to make them inferior. I guess that is one of the great things about this recipe: that it is readily adaptable to different tastes. Maybe after the next time I make some I will put the recipe on because then I can include pictures.

Baking

2011-12-12T20:20:00.001-07:00

I have been going crazy about baking!! I keep looking up recipes online that I have the ingredients to make. I've learned maple extract is a great substitute for vanilla extract, my oven is crazy, and that I have an insatiable sweet tooth :)
I love making things, and baking is currently my best venue to release my creative juices. I like having the sweets on hand, but that is just a perk. I currently have plenty of sweets on hand, and I still am scouring the internet for more things to try. I don't have that many sweets in my arsenal of baked goods I have mastered, so I guess its good for me to get the practice :)
I have done a lot more stove top cooking then baking, which possibly is another reason I've grown addicted to baking lately.
I should be studying for finals, but instead I'm contemplating what I can make with the ingredients i have and what to get so I can make more!!!!
If there is a baking fever I think I have it :) (no pun intended).
I have made cookies twice and brownies from scratch, and i am currently trying to figure out how i can get the ingredients for 7 layer candy, a delicious bar dessert that is super rich. it seems that many people have their own way of making it, but here is mine:

Ingredients:
Butter
Graham Cracker crumbs
Chocolate chips
butterscotch chips
white chocolate chips
shredded coconut
sweet and condensed milk

Basically you melt enough butter to cover the bottom of your pan. Then you put a layer of graham cracker crumbs down. you don't want it to be to thick, but make sure it covers all of the bottom. Then you layer the three types of chocolate chips. combined they should almost completely cover the graham cracker crumbs. Next as im sure you can guess is a layer of shredded coconut that just barely covers the chips. Follow by pouring sweet and condensed milk over the top of it all. the great thing about this recipe is you don't need to measure, and as you make it, you learn to judge how much of each ingredient to match your taste. It is simple and delicious, and has won me many a compliment :)

Impromptu christmas decoration :)

2011-12-12T14:49:00.001-07:00

Last night I was rather bored, and in a creative mood. I was staring at a big blank wall, and it was just begging me to do something about its emptiness, so having only paper, scissors, colored pencils and a stapler this is what I came up with. It doesn't pop quite as much as I pictured in my head, but I still like it.