Asthma

My asthma has hit me hard this summer....

I was a preemie, so I've always had slightly under-developed lungs, but I didn't officially get diagnosed with asthma until I was 12. 

Really - I'm lucky!  With some hard work and really good drugs, I've been able to control it for the most part.  Knock on wood, no trips to the ER for an asthma attack in almost a decade.  But, the heat and humidity have made life really difficult this summer.  Wheezing abounds almost as soon as I leave an air conditioned environment.  Which, frankly, sucks!!  It's awfully hard to go out and "play" if you are limited to only indoor activities that are fairly sedate.

Because of this - I've come to realize that most people really don't understand asthma. I have a fabulous pulmonologist who put my asthma in perspective for my mom shortly after I was diagnosed.  For me - I good day is like breathing through a regular straw.  A bad day? Well, it's kinda like breathing through a coffee stirrer.  If you ever want to experience the life of an asthmatic - try breathing through a straw for a few minutes.  It's exhausting!

I was on the elevator in the parking garage last night and a woman looked at me and asked "not to breath so loud".  Um...lady...I'm WHEEZING.  So sorry, but I have no control over that, mmkay?!  I choose to think that she's uneducated about asthma, not ignorant.  What?  I'm just nice like that!

Now, who wants to go to the movies or out to dinner so I can at least get out of the house?  :-)

My asthma has hit me hard this summer....

I was a preemie, so I've always had slightly under-developed lungs, but I didn't officially get diagnosed with asthma until I was 12. 

Really - I'm lucky!  With some hard work and really good drugs, I've been able to control it for the most part.  Knock on wood, no trips to the ER for an asthma attack in almost a decade.  But, the heat and humidity have made life really difficult this summer.  Wheezing abounds almost as soon as I leave an air conditioned environment.  Which, frankly, sucks!!  It's awfully hard to go out and "play" if you are limited to only indoor activities that are fairly sedate.

Because of this - I've come to realize that most people really don't understand asthma. I have a fabulous pulmonologist who put my asthma in perspective for my mom shortly after I was diagnosed.  For me - I good day is like breathing through a regular straw.  A bad day? Well, it's kinda like breathing through a coffee stirrer.  If you ever want to experience the life of an asthmatic - try breathing through a straw for a few minutes.  It's exhausting!

I was on the elevator in the parking garage last night and a woman looked at me and asked "not to breath so loud".  Um...lady...I'm WHEEZING.  So sorry, but I have no control over that, mmkay?!  I choose to think that she's uneducated about asthma, not ignorant.  What?  I'm just nice like that!

Now, who wants to go to the movies or out to dinner so I can at least get out of the house?  :-)

reade more... Résuméabuiyad

Electrolux #splits : Dastardly Mash Banana Splits

I'm so pleased to be joining Eletrolux and FoodBuzz again in support of the Ovarian Cancer Research Fund!  Remember when you could vote for or make a cake in Kelly's Cakery and Electrolux would donate $1 to the OCRF?

Well, they're at it again...this time with banana splits!  For every banana split you create, Electrolux will donate $1 to the OCRF.


FoodBuzz has joined in as well.  For every FoodBuzz featured publisher who posts about banana splits, FoodBuzz will donate $50 to the OCRF!!!

Now, let me tell you about our banana splits!  Since my dad is visiting, I decided to make his favorite ice cream from Ben & Jerry...Dastardly Mash.  Although it's a discontinued flavor, it lives on in the "Flavor Graveyard" (love that!) and Ben & Jerry's Homemade Ice Cream & Dessert Book!

Before you look at the recipe and say "Ew....raisins!" like I did every time my dad ate it, can I tell you a secret? It's AWESOME!  I am not a raisin-lover, but the combo here is delicious.  You really don't taste raisins so much as they add a little "chewy" texture.  Trust me?

Dastardly Mash
{adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book}

1/2 c. raisins
1 c. water
1/2 c. pecan halves
1/2 c. whole, roasted, salted almonds
1/2 c. chocolate chips, semisweet
2 oz. unsweetened chocolate, chopped
1/3 c. dutch-process cocoa (or natural)
1 and 1/2 c. milk
1 c. sugar
2 eggs (pasteurized if you're a worrier)
1 c. heavy cream
1 tsp. vanilla

Soak the raisins in the water in the refrigerator.  (This can also be done the night before.)

Combine the pecans, almonds and chocolate chips. Place in the refrigerator.

Melt the unsweetened chocolate in a bowl over simmering (not boiling) water.  Whisk in the cocoa.  This may lump up in your whisk.  It's ok. Whisk on the milk, a little at a time...this will dissolve the cocoa....heat until blended.  Remove from heat and let cool.

In a large bowl, whisk the eggs until light and fluffy, 1-2 minutes.  Gradually whisk in the sugar, then  whisk 1 minute more.  Whisk in the cream and vanilla.  Add in and whisk the chocolate mixture.

Cover and refrigerate 1-3 hours. 

Transfer the mixture to an ice cream maker and freeze following the maker's instructions.

Meanwhile, drain the raisins and add them to the nut mixture.

Two minutes before the freezing cycle is over, add the raisin/nut/chip mixture.  Once completed, transfer to a freezer-safe container, press plastic wrap on top, cover and freeze to harder ice cream.


For the banana splits

Whip cream with a little sugar.  Slice bananas.  Scoop ice cream into dishes.  Surround with banana slices. Top with a dollop of whipped cream and a maraschino cherry.  Ta-da!

Now....go make your OWN banana split and help Electrolux raise money for the Ovarian Cancer Research Fund.  Do it for your mom, your nana, aunt, sister, daughter...yourself.  Don't make me get bossy! ;)

---

I love Electrolux's commitment to the OCRF, I love being a part of Foodbuzz and I love ice cream.  Yep, I'm linking this up at TidyMom's I'm Lovin' It party!

I'm so pleased to be joining Eletrolux and FoodBuzz again in support of the Ovarian Cancer Research Fund!  Remember when you could vote for or make a cake in Kelly's Cakery and Electrolux would donate $1 to the OCRF?

Well, they're at it again...this time with banana splits!  For every banana split you create, Electrolux will donate $1 to the OCRF.


FoodBuzz has joined in as well.  For every FoodBuzz featured publisher who posts about banana splits, FoodBuzz will donate $50 to the OCRF!!!

Now, let me tell you about our banana splits!  Since my dad is visiting, I decided to make his favorite ice cream from Ben & Jerry...Dastardly Mash.  Although it's a discontinued flavor, it lives on in the "Flavor Graveyard" (love that!) and Ben & Jerry's Homemade Ice Cream & Dessert Book!

Before you look at the recipe and say "Ew....raisins!" like I did every time my dad ate it, can I tell you a secret? It's AWESOME!  I am not a raisin-lover, but the combo here is delicious.  You really don't taste raisins so much as they add a little "chewy" texture.  Trust me?

Dastardly Mash
{adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book}

1/2 c. raisins
1 c. water
1/2 c. pecan halves
1/2 c. whole, roasted, salted almonds
1/2 c. chocolate chips, semisweet
2 oz. unsweetened chocolate, chopped
1/3 c. dutch-process cocoa (or natural)
1 and 1/2 c. milk
1 c. sugar
2 eggs (pasteurized if you're a worrier)
1 c. heavy cream
1 tsp. vanilla

Soak the raisins in the water in the refrigerator.  (This can also be done the night before.)

Combine the pecans, almonds and chocolate chips. Place in the refrigerator.

Melt the unsweetened chocolate in a bowl over simmering (not boiling) water.  Whisk in the cocoa.  This may lump up in your whisk.  It's ok. Whisk on the milk, a little at a time...this will dissolve the cocoa....heat until blended.  Remove from heat and let cool.

In a large bowl, whisk the eggs until light and fluffy, 1-2 minutes.  Gradually whisk in the sugar, then  whisk 1 minute more.  Whisk in the cream and vanilla.  Add in and whisk the chocolate mixture.

Cover and refrigerate 1-3 hours. 

Transfer the mixture to an ice cream maker and freeze following the maker's instructions.

Meanwhile, drain the raisins and add them to the nut mixture.

Two minutes before the freezing cycle is over, add the raisin/nut/chip mixture.  Once completed, transfer to a freezer-safe container, press plastic wrap on top, cover and freeze to harder ice cream.


For the banana splits

Whip cream with a little sugar.  Slice bananas.  Scoop ice cream into dishes.  Surround with banana slices. Top with a dollop of whipped cream and a maraschino cherry.  Ta-da!

Now....go make your OWN banana split and help Electrolux raise money for the Ovarian Cancer Research Fund.  Do it for your mom, your nana, aunt, sister, daughter...yourself.  Don't make me get bossy! ;)

---

I love Electrolux's commitment to the OCRF, I love being a part of Foodbuzz and I love ice cream.  Yep, I'm linking this up at TidyMom's I'm Lovin' It party!

reade more... Résuméabuiyad

Cobbler

Oh lordy, hasn't it been freeeezing lately! These are the days I'm glad that I have a stash of cobbler topping in my freezer. The story goes like this:

The day after the housewarming, we were invited to a friend's house for dinner, and I had the great idea that I'd bring dessert, despite the epic night before.

All day long I was tossing up between different desserts I could prepare ahead - blueberry blintzes and apple pie were at the top of my list, but I then realised apple pie would be a safer choice and went and bought all the ingredients. Then I got home and realised that, indeed, I still don't have a rolling pin and pastry was out of the question. D'oh!

I thought about making crumble, but I've done that a million times before, and besides, I need custard with crumble, and there's no way that fresh custard will travel. (NO carton custard for me, thank-you!)

Then I thought that I could try apple cobbler! (One of those rustic American puddings - similar to a grunt, a slump, a crumble...) I have made Nigella's Red Slump before, but I wanted something totally covered in crunchy topping goodness, not sparsely dotted.

I used a recipe from Smitten Kitchen, substituting apples for her rhubarb. Deb's recipe is a pretty standard scone dough, and I used Jamie Oliver's "grate the butter" tip to make it easier. Well, I say "standard", but it did have one unusual ingredient... hardboiled eggs!


I've never seen hard-boiled eggs used as an ingredient in baking, but apparently it makes the finished product cakier and sandier. Deb's version looked pretty damned delicious, so I was happy to give it a go. You just grate them into the flour and rub the butter in as normal.


Once the dough disks were formed, I stashed them in the fridge (I think you're supposed to leave them for a few hours but I didn't have time), and cooked up the apples.


I peeled, cored and chopped some granny smiths, and cooked them in a pan with some butter, castor sugar and the seeds of a vanilla pod. As they were going in the oven afterwards, I just let them soften around the edges, not cook through.

Then it was time to go! We put the apples in a tupperware container, gladwrapped the dough discs on the tray, and took them, and a pie dish, across town to our friends' place.

I assembled the cobbler whilst Zachy was putting the finishing touches on dinner (it was roast pumpkin risotto and beetroot/feta/chickpea salad!), and shoved it in the oven just before we sat down to eat.


Mark and Zach have an insanely hot fan-forced oven, and about halfway through the allotted cooking time it really started to smell like cobbler! I ran to the oven to pull out this golden brown beauty...


Woah! I love how much the dough discs expanded and rose! Huge biscuit-to-fruit ratio, just the way I like it! But if you are not a biscuit-fiend, then definitely up the fruit. Juicy fruits (actual fruit, not the chewing gum) would be particularly suitable - the dough can definitely accommodate!

We had it with vanilla ice-cream, perfect. I was a little nervous about the hardboiled egg, but apart from a golden colour, you really couldn't tell that there was anything unusal about the dessert.

Mmm... hot cakey apple goodness.

As you can see, I only needed 12 dough discs to top the cobbler... the rest were stashed in the freezer for a rainy day. That 'rainy day' came in the form of a real rainy day, a couple of weeks after. It was cold, I was hungry. I didn't need any more encouragement to get the cobbler discs out!

I also had some frozen berries in the freezer, so used them as well. I chopped up a granny smith apple, mixed the pieces with the frozen berries and a good amount of sugar. Don't forget, frozen berries are SOUR! My old chef used to tell me that the preservatives they use on the berries exacerbate their inherent sourness.

I put the fruit mixture into 2 little ramekins, topped each with a little frozen dough disc, and shoved them in a hot oven for 20 minutes. Et Voilà!


I didn't have any ice-cream, so we ate the cobblers with a generous spoon of thick cream. The filling was lovely, and a bit of a surprise - the apple pieces I used really took on the raspberry flavour and colour, so much so that you couldn't taste the apple very much at all. A great way to eke out expensive berries!

I didn't realise until I started eating that I was unconsciously re-creating a scone, in hot pudding form. Think about it - hot crunchy scone topping, raspberry studded jammy soft filling, and cold thick cream. Like, wow.

Cobbler is a lot easier to make than scones though, and there no performance anxiety about it looking perfect. Just quietly, I may even like this dessert better than scones.

All gone!

Oh lordy, hasn't it been freeeezing lately! These are the days I'm glad that I have a stash of cobbler topping in my freezer. The story goes like this:

The day after the housewarming, we were invited to a friend's house for dinner, and I had the great idea that I'd bring dessert, despite the epic night before.

All day long I was tossing up between different desserts I could prepare ahead - blueberry blintzes and apple pie were at the top of my list, but I then realised apple pie would be a safer choice and went and bought all the ingredients. Then I got home and realised that, indeed, I still don't have a rolling pin and pastry was out of the question. D'oh!

I thought about making crumble, but I've done that a million times before, and besides, I need custard with crumble, and there's no way that fresh custard will travel. (NO carton custard for me, thank-you!)

Then I thought that I could try apple cobbler! (One of those rustic American puddings - similar to a grunt, a slump, a crumble...) I have made Nigella's Red Slump before, but I wanted something totally covered in crunchy topping goodness, not sparsely dotted.

I used a recipe from Smitten Kitchen, substituting apples for her rhubarb. Deb's recipe is a pretty standard scone dough, and I used Jamie Oliver's "grate the butter" tip to make it easier. Well, I say "standard", but it did have one unusual ingredient... hardboiled eggs!


I've never seen hard-boiled eggs used as an ingredient in baking, but apparently it makes the finished product cakier and sandier. Deb's version looked pretty damned delicious, so I was happy to give it a go. You just grate them into the flour and rub the butter in as normal.


Once the dough disks were formed, I stashed them in the fridge (I think you're supposed to leave them for a few hours but I didn't have time), and cooked up the apples.


I peeled, cored and chopped some granny smiths, and cooked them in a pan with some butter, castor sugar and the seeds of a vanilla pod. As they were going in the oven afterwards, I just let them soften around the edges, not cook through.

Then it was time to go! We put the apples in a tupperware container, gladwrapped the dough discs on the tray, and took them, and a pie dish, across town to our friends' place.

I assembled the cobbler whilst Zachy was putting the finishing touches on dinner (it was roast pumpkin risotto and beetroot/feta/chickpea salad!), and shoved it in the oven just before we sat down to eat.


Mark and Zach have an insanely hot fan-forced oven, and about halfway through the allotted cooking time it really started to smell like cobbler! I ran to the oven to pull out this golden brown beauty...


Woah! I love how much the dough discs expanded and rose! Huge biscuit-to-fruit ratio, just the way I like it! But if you are not a biscuit-fiend, then definitely up the fruit. Juicy fruits (actual fruit, not the chewing gum) would be particularly suitable - the dough can definitely accommodate!

We had it with vanilla ice-cream, perfect. I was a little nervous about the hardboiled egg, but apart from a golden colour, you really couldn't tell that there was anything unusal about the dessert.

Mmm... hot cakey apple goodness.

As you can see, I only needed 12 dough discs to top the cobbler... the rest were stashed in the freezer for a rainy day. That 'rainy day' came in the form of a real rainy day, a couple of weeks after. It was cold, I was hungry. I didn't need any more encouragement to get the cobbler discs out!

I also had some frozen berries in the freezer, so used them as well. I chopped up a granny smith apple, mixed the pieces with the frozen berries and a good amount of sugar. Don't forget, frozen berries are SOUR! My old chef used to tell me that the preservatives they use on the berries exacerbate their inherent sourness.

I put the fruit mixture into 2 little ramekins, topped each with a little frozen dough disc, and shoved them in a hot oven for 20 minutes. Et Voilà!


I didn't have any ice-cream, so we ate the cobblers with a generous spoon of thick cream. The filling was lovely, and a bit of a surprise - the apple pieces I used really took on the raspberry flavour and colour, so much so that you couldn't taste the apple very much at all. A great way to eke out expensive berries!

I didn't realise until I started eating that I was unconsciously re-creating a scone, in hot pudding form. Think about it - hot crunchy scone topping, raspberry studded jammy soft filling, and cold thick cream. Like, wow.

Cobbler is a lot easier to make than scones though, and there no performance anxiety about it looking perfect. Just quietly, I may even like this dessert better than scones.

All gone!

reade more... Résuméabuiyad

Unbleached All-Purpose Flour . . . Works for Me Wednesday

For years, I grabbed the same bag of flour my mom always used.  Worked for her, worked for me.  I'm not even sure there were many choices of flour available when I was growing up.

 {photo credit: Meijer}

Several years ago, I started noticing recipes calling for "unbleached" all-purpose flour and got curious. Just from habit, I'd been grabbing that same bag of flour without even thinking about it. Bleach? I was nervous though....what would UNBLEACHED flour look like?  I'll tell you, it looks like this:

One day, I threw caution to the wind (yep, I'm wild like that) and bought a bag of King Arthur Flour unbleached all-purpose flour....I've never looked back. Bleached flour hasn't entered out house since.

{photo credit: Meijer}

King Arthur Flour isn't the only one readily available. Gold Medal makes unbleached flour as well.  Sometimes it's a better fit in my grocery budget.

All-purpose flour with no chemical bleaching?  That works for me!  Do you use it?

For years, I grabbed the same bag of flour my mom always used.  Worked for her, worked for me.  I'm not even sure there were many choices of flour available when I was growing up.

 {photo credit: Meijer}

Several years ago, I started noticing recipes calling for "unbleached" all-purpose flour and got curious. Just from habit, I'd been grabbing that same bag of flour without even thinking about it. Bleach? I was nervous though....what would UNBLEACHED flour look like?  I'll tell you, it looks like this:

One day, I threw caution to the wind (yep, I'm wild like that) and bought a bag of King Arthur Flour unbleached all-purpose flour....I've never looked back. Bleached flour hasn't entered out house since.

{photo credit: Meijer}

King Arthur Flour isn't the only one readily available. Gold Medal makes unbleached flour as well.  Sometimes it's a better fit in my grocery budget.

All-purpose flour with no chemical bleaching?  That works for me!  Do you use it?

reade more... Résuméabuiyad

Tuesdays At The Table - Peanut Butter & Banana Pup-sicles

Thank you all for the birthday wishes!  You know how to make a girl feel special.  :-)  I hope you all had a fabulous weekend!

We are still in the midst of a heat wave - ICK!  And as much as the heat is bothering me, it's my pups that I really feel bad for.  How to make them feel better?  Pup-sicles of course!

Peanut Butter & Banana Pup-sicles

4 cups plain (or vanilla) yogurt
2 large bananas (mashed well)
[Alternatively - peach baby food works well too]
3/4 cup peanut butter
1/4 cup wheat germ

Microwave the peanut butter a bit to make it easier to work with.  Mix all ingredients together well and pour into ice cube trays.  Freeze for 1-2 hours and serve to your adorable pups.

What's cooking in your kitchen?

Thank you all for the birthday wishes!  You know how to make a girl feel special.  :-)  I hope you all had a fabulous weekend!

We are still in the midst of a heat wave - ICK!  And as much as the heat is bothering me, it's my pups that I really feel bad for.  How to make them feel better?  Pup-sicles of course!

Peanut Butter & Banana Pup-sicles

4 cups plain (or vanilla) yogurt
2 large bananas (mashed well)
[Alternatively - peach baby food works well too]
3/4 cup peanut butter
1/4 cup wheat germ

Microwave the peanut butter a bit to make it easier to work with.  Mix all ingredients together well and pour into ice cube trays.  Freeze for 1-2 hours and serve to your adorable pups.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Ewe Tube

I'm not sure what got into me.  I saw this cartoon on a card at Target:

...and thought, "that needs to be a cookie!"

Maybe it's the videos at University of Cookie.....or the vlog post for TLC.....maybe it's just 13 years of being married to Mr. E, Pun Master. 

I hope you'll forgive me!

Here they are on You Tube learning about cookie decorating....

...and making new friends...

...and now ready for their close up on Ewe Tube.

I'm sorry. Truly.

{Can you think of any more pun cookie ideas?  I think facebook might be a little creepy.}

I'm not sure what got into me.  I saw this cartoon on a card at Target:

...and thought, "that needs to be a cookie!"

Maybe it's the videos at University of Cookie.....or the vlog post for TLC.....maybe it's just 13 years of being married to Mr. E, Pun Master. 

I hope you'll forgive me!

Here they are on You Tube learning about cookie decorating....

...and making new friends...

...and now ready for their close up on Ewe Tube.

I'm sorry. Truly.

{Can you think of any more pun cookie ideas?  I think facebook might be a little creepy.}

reade more... Résuméabuiyad

Happy Birthday to Me!

Yep, today is my birthday.  :-)  I refuse to acknowledge that I've aged...but I still enjoy my birthday.  My parents always get me the best gifts.

I asked for this:

But got this:

Fair trade, right?!?!  With the (impending) purchase of my house, I guess this year is about the "practical" gift.  Honestly, LOVE coffee - this is an AMAZING gift.

I got a few other house-centric gifts too - some towels, new pots and pans, and cute pink kitchen gadgets. :-)

Yep, today is my birthday.  :-)  I refuse to acknowledge that I've aged...but I still enjoy my birthday.  My parents always get me the best gifts.

I asked for this:

But got this:

Fair trade, right?!?!  With the (impending) purchase of my house, I guess this year is about the "practical" gift.  Honestly, LOVE coffee - this is an AMAZING gift.

I got a few other house-centric gifts too - some towels, new pots and pans, and cute pink kitchen gadgets. :-)

reade more... Résuméabuiyad