Tuesday, January 26, 2010

An Email from my Student

Copying this exactly as I received it this morning. Enjoy.

i was wondering if you wanted to and had time like after school during lunch whatever if you could help me with my shakesphere monologue just like comprehending it knowing what it means when it says the lines in my monologue so i know how my character is feeling just wondering.... I could come in any time but if you don't want to or don't have time i get it.

Wednesday, January 13, 2010

Yea for Food and People and Blogs

Today as I was perusing the blogs, I came across a recipe for a beautiful braided Garlic Herb Bread.

The thing I really liked about it was that I could come home after school and get it made, let it rise and have delicious hot bread for dinner. Intrigued? For the recipe, click here.*

Then, I was reading Charlotte's blog and she posted about her discovery of leftover ham, which she turned into this delicious and practical soup (it's at the bottom of the post). EPIPHANY!!! I had a ziploc bag in my fridge of ham that I needed to either get used or frozen. The weather outside is quite cold, I had this inspiration to cook this bread and the soup sounded like a perfect match. So, because of wonderful people who talk about delicious food on their blogs for all to enjoy, my family was served this tonight.
The best thing about all of this was it was all made from things I have in my house all the time anyway (almost)**

*If you are NOT using instant yeast, don't forget to mix the yeast with the water first eventhough the recipe says different.

**I didn't have any dill but the bread was still delicious and I didn't put the corn in the soup.

Monday, January 11, 2010

Mmm Mmm Monday - Congo Squares or Blondies

When Enoch and I first got married, we did the traditional "I like these" or "I don't like these". Much to both of our delight, we found that we both like these. The difference is I grew up calling them Congo Squares (Why? I have no idea - that's just what they have always been called) and Enoch called them Blondies. The thing I really love about these is they are ridiculously easy, a foolproof recipe and super fast to make. Like from started to done in about 30 minutes. No need to spend the next hour or so in the kitchen adding cookie dough, removing cooled cookies, repeat.

Blondies/Congo Squares
1 cup butter/margarine
2 cups brown sugar
2 cups sugar
3 tsp vanilla
5 eggs
1 3/4 tsp baking powder
3/4 tsp salt
5 cups flour (also good to do half white and half wheat flour)
1 package chocolate chips
3 Tbs water (this isn't always necessary but add one at a time if the dough is crumbly - it should be a firmer cookie dough)
Mix all together, in order (I like to do the sugar, eggs and vanilla first and mix just to make sure there aren't weird chunks of sugar) and pour (dump) mixture onto a greased cookie sheet (obviously, make sure it is a cookie sheet with sides. I know, you would think this sort of thing would be self explanatory, but I've learned not to assume) Bake at 325 for 25+ minutes ( you are looking for the coloring in the middle to be a golden brown. Your edges will probably be a little darker than the middle). Let cool, cut into squares and serve.
BTW this is REALLY good with a scoop of vanilla ice cream and some chocolate sauce drizzled over...I'm just sayin'...

Monday, January 4, 2010

Mmm Mmm Monday - Kit Kats

One of my New Year's resolutions is what I'm calling Mmm Mmm Monday. On each Monday, I will make a new treat. My goal is to never repeat a recipe within a quarter. Luckily, I have an amazing mom who always seems to have the inside scoop on new treats and I still have some in the recipe book she gave me years ago. This week is a treat she calls Kit Kats.

These are pretty easy to make and really don't take much time. You may even already have all the ingredients in your house. (Okay, maybe not the whole milk)

Here's how to make these delicious sweets.


Box of Club Crackers

1 Cup of Butter

2 cups graham cracker flour (blend or process until VERY fine)

1 c firmly packed brown sugar

1/2 cup whole milk

1/3 c sugar

2/3 c creamy peanut butter

1/2 c semi-sweet chocolate chips

1/2 c butterscotch chips

Line an ungreased 9x13 pan with club crackers. Make them fit. In a large saucepan, melt the butter over medium heat. Add the graham cracker flour, brown sugar, milk and sugar. Bring to a boil (still medium heat). When you first see bubbles, start a timer for five minutes and stir constantly. Then, remove from heat and pour half of the mixture over the crackers (pour it slowly and around the edges first - makes it easier to even out). Add another layer of club crackers, lining them up directly over the first layer, then add the rest of the mixture. Add one more layer of club crackers. In a small saucepan, combine the chips and peanut butter. Melt slowly and spread over the top of the last layer of crackers. Gently shake the pan to even out the chocolate mixture. Chill at least one hour, cut along cracker lines and serve.

Note: because of the chocolate on top, these really are best served while still chilled so you don't have a melted chocolatey mess.