Showing posts with label Sam. Show all posts
Showing posts with label Sam. Show all posts
Thursday, July 3, 2014
Cake Pops
Cheyenne showed me a cake pop pan that Grandma had bought and then asked me when we were going to do something about it!! We decided we'd make dessert for Grandma's 4th of July party, so Cheyenne came over on July 3rd and we got to baking. For the cake pops we used a cake mix and then we dipped them in red, white and blue candy melts and then into sprinkles or colored sugar (or both). Cheyenne was a great baker!! Thanks for hanging out with Aunt Sam-alam-acam-afam-alam!
Friday, June 27, 2014
Maleficent
Audrey and I went with Kathy Cutler to see Disney's Maleficent at the Wandermere Theatre. What a great story line! Who knew Maleficent was a good person until she was betrayed and went seeking revenge. A great twist on the classic story. We all enjoyed it immensely. Afterward we headed to Applebee's for some lunch.
Monday, June 23, 2014
Artisan Bread Class
I signed up for another cooking class at The Kitchen Engine. This one was an Introduction to Yeast Breads. "Learn the basics about bread starters and the standard process of making great yeast breads. Test your new skills while kneading and shaping classic baguettes and dinner rolls." The class size was again limited to only 10 people so we could mix the dough, and then knead and shape our own bread. I was a little heavy-handed with the flour, so my bread ended up a little tough - definitely something I need to work on. Another thing was when I shaped my bread and rolls they seemed more defined than when they had time to rise, especially my poor little roll (pictured below). It was a very interesting class and I certainly learned a lot!
STANDARD BAGUETTE RECIPE
makes one 12oz baguette
Sponge:
6 oz (approximately 1.5 cups) Bread flour
4 oz (1/2 cup) lukewarm water
1 tsp Dry Instant Yeast
Final Dough
4 oz (approximately 1 cup) Bread Flour
2 tsp Kosher salt - don't use table salt, too concentrated
Procedure
Mix together yeast and water to bloom yeast. Add liquid to flour and combine. Let sponge set, covered, in a warm place for 1-12 hours. (The longer it sets, the better flavor you'll end up with). Then start to incorporate remaining flour and salt into the dough. Once all is incorporated, or you have reached desired texture, knead dough until the window-pane stage. (10 minutes or so.. pull of dough - look thru it). Once dough is relaxed and passes the window-pane test, let set in a warm area, in a clean, covered bowl, for an hour or until doubled in size. Remove the dough from bowl and shape into desired loaves. Place loaves on the pan you will be baking them on, lightly spray with pan spray, and cover with plastic wrap. Allow to bench rest for an hour or until doubled (or use one of the alternative proofing techniques discussed in class). Preheat oven to 425 degrees. Remove cover, slash the bread according to classic style, or your own preference, and place in the oven. Spray heavily with water (spray bottle) to create steam and a moist surface on top of the bread. (Creates the crust - more water, thicker crust. Chewy crust, not much water). Let bake for 25-30 minutes.
Some of my notes from the class.
STANDARD BAGUETTE RECIPE
makes one 12oz baguette
Sponge:
6 oz (approximately 1.5 cups) Bread flour
4 oz (1/2 cup) lukewarm water
1 tsp Dry Instant Yeast
Final Dough
4 oz (approximately 1 cup) Bread Flour
2 tsp Kosher salt - don't use table salt, too concentrated
Procedure
Mix together yeast and water to bloom yeast. Add liquid to flour and combine. Let sponge set, covered, in a warm place for 1-12 hours. (The longer it sets, the better flavor you'll end up with). Then start to incorporate remaining flour and salt into the dough. Once all is incorporated, or you have reached desired texture, knead dough until the window-pane stage. (10 minutes or so.. pull of dough - look thru it). Once dough is relaxed and passes the window-pane test, let set in a warm area, in a clean, covered bowl, for an hour or until doubled in size. Remove the dough from bowl and shape into desired loaves. Place loaves on the pan you will be baking them on, lightly spray with pan spray, and cover with plastic wrap. Allow to bench rest for an hour or until doubled (or use one of the alternative proofing techniques discussed in class). Preheat oven to 425 degrees. Remove cover, slash the bread according to classic style, or your own preference, and place in the oven. Spray heavily with water (spray bottle) to create steam and a moist surface on top of the bread. (Creates the crust - more water, thicker crust. Chewy crust, not much water). Let bake for 25-30 minutes.
Some of my notes from the class.
- Sugar = good. Salt = kills yeast. Why you put it at the end of the recipe.
- The Bread Bible - good book
- Check on yeast - when start bubbling - good
Saturday, June 21, 2014
Enjoyable Saturday
Audrey and I went to the Valley Mall to see Dragon 2. It was a cute second edition to the series. Hiccup and Toothless chart un-mapped territories and discover a secret ice cave, home to the Dragon Rider. There was a sad part of the movie - why I need to bring tissues even to cartoons!
This weekend was the Stake Youth Conference and they had the youth go into "missions". On Friday they started by finding out about their area and eating food from that region or country. On Saturday they went on actual splits with the missionaries assigned to our area. And then in the evening, a family would feed them dinner. That's where we came in. We drove out to the stake center, brought the two young men to our home, fed them dinner, let them teach us a short lesson, and then we drove them back to the stake center for the remainder of their conference. We served them spaghetti, veggies, olive cheese bread and blueberry parfaits.
OLIVE CHEESE BREAD
1 loaf French bread
6 ounces Pimiento-stuffed green olives
6 ounces black olives
2 stalks green onions
1 stick butter, room temperature
1/2 cup mayonnaise
3/4 pounds Monterey Jack Cheese, grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325 degrees for 25-30 minutes or until cheese is melted and browning. Mixture can also be refrigerated (up to two days) and used as a dip with crackers.
Note: This was tasty. Made a lot! I would half the recipe. Plus, the French bread was really hard to cut once it was cooked (crunchy), plus cutting around the hot cheese. So perhaps putting this on sliced French bread rolls on a cookie sheet would be an easier way to bake and serve.
BLUEBERRY CHEESECAKE JARS
serves 6
For the graham cracker crust layer:
1 heaping cup of graham cracker crumbs
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup melted butter
Combine all ingredients and "tamp" about 3 tablespoons into each jar or cup.
For the cheesecake layer:
8 oz cream cheese, room temperature
1/2 cup sugar
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon or orange zest
Place all of the cheesecake ingredients in the bowl and with a hand mixer, whip until smooth and fluffy. Divide evenly among the 6 containers, placing on top of the graham cracker crust layer.
For the blueberry layer:
1 (20oz) can blueberry pie filling
1/4 teaspoon pure almond extract
Mix fruit filling with extract and divide evenly among the 6 containers.
This weekend was the Stake Youth Conference and they had the youth go into "missions". On Friday they started by finding out about their area and eating food from that region or country. On Saturday they went on actual splits with the missionaries assigned to our area. And then in the evening, a family would feed them dinner. That's where we came in. We drove out to the stake center, brought the two young men to our home, fed them dinner, let them teach us a short lesson, and then we drove them back to the stake center for the remainder of their conference. We served them spaghetti, veggies, olive cheese bread and blueberry parfaits.
OLIVE CHEESE BREAD
1 loaf French bread
6 ounces Pimiento-stuffed green olives
6 ounces black olives
2 stalks green onions
1 stick butter, room temperature
1/2 cup mayonnaise
3/4 pounds Monterey Jack Cheese, grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325 degrees for 25-30 minutes or until cheese is melted and browning. Mixture can also be refrigerated (up to two days) and used as a dip with crackers.
Note: This was tasty. Made a lot! I would half the recipe. Plus, the French bread was really hard to cut once it was cooked (crunchy), plus cutting around the hot cheese. So perhaps putting this on sliced French bread rolls on a cookie sheet would be an easier way to bake and serve.
BLUEBERRY CHEESECAKE JARS
serves 6
For the graham cracker crust layer:
1 heaping cup of graham cracker crumbs
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup melted butter
Combine all ingredients and "tamp" about 3 tablespoons into each jar or cup.
For the cheesecake layer:
8 oz cream cheese, room temperature
1/2 cup sugar
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon or orange zest
Place all of the cheesecake ingredients in the bowl and with a hand mixer, whip until smooth and fluffy. Divide evenly among the 6 containers, placing on top of the graham cracker crust layer.
For the blueberry layer:
1 (20oz) can blueberry pie filling
1/4 teaspoon pure almond extract
Mix fruit filling with extract and divide evenly among the 6 containers.
Monday, June 16, 2014
Cooking Class: Macaron
The French macaron is a sweet meringue-based confection filled with ganache, buttercream or jam and is between two cookies. I've wanted to try making these for awhile, so when I saw that they were having a French Macaron class at the Kitchen Engine - I signed up. Really enjoyed the hands-on class taught by Amy Juran. The class tops out at 10 people so that we could actually make macarons from start to finish (mixing the batter, shaping the cookies). Because there is a period where the macarons set before baking, Amy did have some made up so we could continue to the step of putting the fillings in. She had Italian buttercream, chocolate ganache, assorted jams and a jalapeno/cream cheese filling paired with apricot jelly. Though I enjoyed the various sweet fillings, it was a fun change to have the savory (Jalapeno/cream cheese) with the apricot jelly and the sweet cookie.
MACARONS
1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
Step 1: Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
Step 2: Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. **Add coloring here if only doing one batch** Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. **Put into another bowl - add color then flour mixture if doing more than 1 color/batch**. Sift flour mixture over whites, and fold until mixture is smooth and shiny. **I read that you can run granulated sugar through your food processor a few times to make superfine sugar.** A note about coloring - use gel type coloring like you get in the decorating section of the craft store. Also, if you are wanting a super bright result, use "Electric" colors. One of the demo colors was lilac, but it turned out looking like a milk chocolate on the outside (until you took a bite). It was decided that using more true colors (like purple instead of lilac) would get sharper results.
Step 3: Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (Wilton #12) and pipe 3/4-inch rounds 1 inch apart on parchment or silpat-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 minutes to an hour (until skin forms on the surface of cookies). Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
Step 4: Let macarons cool completely before removing from sheets.
Step 5: Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Filling ideas:
MACARONS
1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
Step 1: Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
Step 2: Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. **Add coloring here if only doing one batch** Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. **Put into another bowl - add color then flour mixture if doing more than 1 color/batch**. Sift flour mixture over whites, and fold until mixture is smooth and shiny. **I read that you can run granulated sugar through your food processor a few times to make superfine sugar.** A note about coloring - use gel type coloring like you get in the decorating section of the craft store. Also, if you are wanting a super bright result, use "Electric" colors. One of the demo colors was lilac, but it turned out looking like a milk chocolate on the outside (until you took a bite). It was decided that using more true colors (like purple instead of lilac) would get sharper results.
Step 3: Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (Wilton #12) and pipe 3/4-inch rounds 1 inch apart on parchment or silpat-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 minutes to an hour (until skin forms on the surface of cookies). Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
Step 4: Let macarons cool completely before removing from sheets.
Step 5: Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Filling ideas:
- Classic icing
- Italian butter cream icing - meringue, sugar, infuse with flavored emulsion (not extract) such as lemon or raspberry
- Chocolate ganache - equal parts dark chocolate morsels and heavy cream
- Fruit jams
- Nutella
- Peanut Butter
- Lemon curd
- Cream cheese with flavors added (like raspberries)
- Jalapeno Cream cheese (from dairy section) with a teaspoon of apricot jelly
- Artichoke spinach dip
- Salmon spread
Sunday, June 15, 2014
Father's Day Celebrations
For Father's Day we celebrated all weekend! Saturday we went downtown to the AMC theaters to see Edge of Tomorrow. It starred Emily Blunt and Tom Cruise. Cruise played a military officer who has never seen a day of combat when he is dropped into an alien war. Killed within minutes, he finds himself in a time loop, forcing him to live out the same combat over and over. With each battle he increases his skill and begins to work alongside the Emily Blunt, a Special Forces warrior. The movie had lots of action, suspense and even some funny moments.
Afterward we headed back to where we parked, but stopped to check out the recently renovated Huntington Park. The park features viewpoints where you can see the lower Spokane Falls below the new City Hall Plaza. Signs tell you about the hydroelectric history of the region.
Next up was lunch (or breakfast) at Old European restaurant. Audrey got the crepes filled with sweet cream, I got potato pancakes served with applesauce and John ordered a club sandwich.
Because John had meetings on Sunday, we decided to do the present opening on Saturday. Sidney Kitty even decided to help. John got 2 new dress shirts and a couple of blu-rays, including the Oceans Trilogy. The bag labeled "Dad's secret stache" was full of candy bars that Audrey had bought for John.
Sunday: John asked me to make Chicken Enchiladas for dinner. This is an oldie-but-goodie recipe that I had not made in awhile. Then the Cleaver's had us over for homemade ice cream that evening. Alyx made a cinnamon crunch ice cream (with rice krispies) and a raspberry sorbet. *I'll update the post if I get the recipes from her :)
CHICKEN ENCHILADAS
3-4 chicken breasts, cooked and cubed
Grated cheddar cheese
2 cans (10 3/4 oz) Cream of Chicken soup
1 pint sour cream
1 onion, chopped
1 can (7 oz) diced green chilies
1 pkg flour tortillas
1 can olives, sliced
Brown chicken, onions and chilies in a pan. Add soup, sour cream and cheese to mixture. In a greased 9x13 pan fill flour tortillas with sop/chicken mixture. Roll and fill entire pan, with seam down. Pour remaining soup/chicken mixture over top. Cover with cheese. Bake 350 degrees for 45 minutes or until well heated.
Afterward we headed back to where we parked, but stopped to check out the recently renovated Huntington Park. The park features viewpoints where you can see the lower Spokane Falls below the new City Hall Plaza. Signs tell you about the hydroelectric history of the region.
Next up was lunch (or breakfast) at Old European restaurant. Audrey got the crepes filled with sweet cream, I got potato pancakes served with applesauce and John ordered a club sandwich.
Because John had meetings on Sunday, we decided to do the present opening on Saturday. Sidney Kitty even decided to help. John got 2 new dress shirts and a couple of blu-rays, including the Oceans Trilogy. The bag labeled "Dad's secret stache" was full of candy bars that Audrey had bought for John.
Sunday: John asked me to make Chicken Enchiladas for dinner. This is an oldie-but-goodie recipe that I had not made in awhile. Then the Cleaver's had us over for homemade ice cream that evening. Alyx made a cinnamon crunch ice cream (with rice krispies) and a raspberry sorbet. *I'll update the post if I get the recipes from her :)
CHICKEN ENCHILADAS
3-4 chicken breasts, cooked and cubed
Grated cheddar cheese
2 cans (10 3/4 oz) Cream of Chicken soup
1 pint sour cream
1 onion, chopped
1 can (7 oz) diced green chilies
1 pkg flour tortillas
1 can olives, sliced
Brown chicken, onions and chilies in a pan. Add soup, sour cream and cheese to mixture. In a greased 9x13 pan fill flour tortillas with sop/chicken mixture. Roll and fill entire pan, with seam down. Pour remaining soup/chicken mixture over top. Cover with cheese. Bake 350 degrees for 45 minutes or until well heated.
Monday, May 26, 2014
Orchard Prairie Cemetery
While mom and Audrey did their annual Memorial Day cemetery tour, John and I went to Orchard Prairie cemetery to visit my dad's grave. John felt so bad because when he was taking the arrangement out of the container, it broke in half!!
Bet my dad was laughing : )
So instead of a circular wreath, we improvised:
Bet my dad was laughing : )
So instead of a circular wreath, we improvised:
Saturday, May 24, 2014
Dee Rescues Me
So even before I quit my job, I was planning to visit my friend Dee and had already scheduled Friday as a day off. Audrey and I drove to Dee's house on Friday morning. She lives in Selah, about 220 miles from our home. It was wonderful to have a place to retreat to and just chill for a few days.
Friday: We arrived a little after lunch time and got the tour of Dee's house and their gorgeous property. After visiting for awhile and having a bite to eat, we headed to downtown Yakima. Patina, a recycled clothing boutique owned by her friend, was a fun place to explore. Found a cute blouse there. We went to the shopping mall for awhile and then stopped at Papa Murphy's for pizza. We had never had the Chicken Garlic, something Dee's family orders all the time. That was yummy! After dinner Dee made some Pineapple upside down cupcakes (recipe below). And later that evening we watched a meteor shower from her deck. (I looked it up and found it was the Camelopardalids meteor shower associated with Comet 209P/Linear.) Amazing what you can see when you don't have the city lights to distract! We did not stay out all night as the evening got cool. Dee's daughter was sweet and had given up her room for the weekend - thank you!!
PINEAPPLE UPSIDE DOWN CUPCAKES
20 oz can pineapple chunks (or slices), drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
Maraschino cherries, cut in half
Heat oven to 350 degrees. Spray 24 regular-size muffin cups with non-stick spray. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with mixer on medium for 2 minutes.
In small bowl, stir together melted butter and brown sugar. Spoon 1.5 teaspoons butter mixture into each muffin cup. Top with pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup. Bake 20-25 minutes until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Saturday: We woke up and Dee made homemade donuts for breakfast! They were delicious!!
BAKED CAKE DOUGHNUTS
2 cups cake flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 TB butter, melted
Preheat oven to 425 degrees. Spray doughnut pan with non-stick spray. In large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each doughnut cup approximately 2/3 full. Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish doughnuts with chocolate glaze or cinnamon sugar, or confectioners' sugar. Doughnuts are best served fresh. Makes 12 doughnuts.
We headed to Selah, but first stopped at the Wenas Cemetery. The cemetery was incorporated in 1880 and is the second oldest incorporated cemetery in Yakima County. It is approximately 7 acres.
We then went to Buhrmaster Bakery, a local bakery where everything is baked fresh daily. I bought some cinnamon pecan bread to take home, but went next door to the Red Apple grocery store to buy milk to go with the bakery items we had to try immediately. Went to The Vintage Shop, an antique store. That was fun! And we also spent much of our morning on my souvenir spoon hunt... seriously a lot of time. We went to store A, asked if they carried, they did not but told us maybe store B carried. So we'd go to store B only to find out they did not carry them either. That went on for quite some time!
We checked out Wenas Lake for awhile. This was just up the road from Dee's house.
Regrouped at Dee's house and then headed back into town and went to King's Row. Audrey and I shared a Garbage Burger (beef patty, ham, bacon, cheese). It was enough for us to share! Audrey also enjoyed that you could order ANY flavor of pop since they would mix them to order. So you could have a raspberry coke or a vanilla orange soda or a pineapple root beer. The combos were whatever you could dream up.
We headed to Yakima for more spoon hunting. Finally found a spoon at Walgreens. Then we went to a super cool bookstore called Inklings. They carried lots of other items besides books, so we spent quite awhile exploring this shop. Afterward we went to Glenwood Square, a refurbished fruit warehouse that was built in 1910. Still had the brick walls, hardwood floors and rough timber beams throughout. The warehouse had restaurants, offices, shops and some cool fish tanks!
Unfortunately it was time for us to head home. We made one more stop (Fred Meyer to pick up road snacks and fuel the car) and we said our goodbyes. Dee - thank you so much for a wonderful visit!!
Friday: We arrived a little after lunch time and got the tour of Dee's house and their gorgeous property. After visiting for awhile and having a bite to eat, we headed to downtown Yakima. Patina, a recycled clothing boutique owned by her friend, was a fun place to explore. Found a cute blouse there. We went to the shopping mall for awhile and then stopped at Papa Murphy's for pizza. We had never had the Chicken Garlic, something Dee's family orders all the time. That was yummy! After dinner Dee made some Pineapple upside down cupcakes (recipe below). And later that evening we watched a meteor shower from her deck. (I looked it up and found it was the Camelopardalids meteor shower associated with Comet 209P/Linear.) Amazing what you can see when you don't have the city lights to distract! We did not stay out all night as the evening got cool. Dee's daughter was sweet and had given up her room for the weekend - thank you!!
PINEAPPLE UPSIDE DOWN CUPCAKES
20 oz can pineapple chunks (or slices), drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
Maraschino cherries, cut in half
Heat oven to 350 degrees. Spray 24 regular-size muffin cups with non-stick spray. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with mixer on medium for 2 minutes.
In small bowl, stir together melted butter and brown sugar. Spoon 1.5 teaspoons butter mixture into each muffin cup. Top with pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup. Bake 20-25 minutes until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Saturday: We woke up and Dee made homemade donuts for breakfast! They were delicious!!
BAKED CAKE DOUGHNUTS
2 cups cake flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 TB butter, melted
Preheat oven to 425 degrees. Spray doughnut pan with non-stick spray. In large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each doughnut cup approximately 2/3 full. Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish doughnuts with chocolate glaze or cinnamon sugar, or confectioners' sugar. Doughnuts are best served fresh. Makes 12 doughnuts.
We headed to Selah, but first stopped at the Wenas Cemetery. The cemetery was incorporated in 1880 and is the second oldest incorporated cemetery in Yakima County. It is approximately 7 acres.
We then went to Buhrmaster Bakery, a local bakery where everything is baked fresh daily. I bought some cinnamon pecan bread to take home, but went next door to the Red Apple grocery store to buy milk to go with the bakery items we had to try immediately. Went to The Vintage Shop, an antique store. That was fun! And we also spent much of our morning on my souvenir spoon hunt... seriously a lot of time. We went to store A, asked if they carried, they did not but told us maybe store B carried. So we'd go to store B only to find out they did not carry them either. That went on for quite some time!
We checked out Wenas Lake for awhile. This was just up the road from Dee's house.
Regrouped at Dee's house and then headed back into town and went to King's Row. Audrey and I shared a Garbage Burger (beef patty, ham, bacon, cheese). It was enough for us to share! Audrey also enjoyed that you could order ANY flavor of pop since they would mix them to order. So you could have a raspberry coke or a vanilla orange soda or a pineapple root beer. The combos were whatever you could dream up.
We headed to Yakima for more spoon hunting. Finally found a spoon at Walgreens. Then we went to a super cool bookstore called Inklings. They carried lots of other items besides books, so we spent quite awhile exploring this shop. Afterward we went to Glenwood Square, a refurbished fruit warehouse that was built in 1910. Still had the brick walls, hardwood floors and rough timber beams throughout. The warehouse had restaurants, offices, shops and some cool fish tanks!
Unfortunately it was time for us to head home. We made one more stop (Fred Meyer to pick up road snacks and fuel the car) and we said our goodbyes. Dee - thank you so much for a wonderful visit!!
Thursday, May 22, 2014
End of Era
I quit my job at Safeway after 27 years. Below are flowers that Kevin Hallenius (Colville) sent to me (via Kevin Whittle at the Argonne store). What an emotional time.... hard to leave the people that are like family to me. I will miss my friends and co-workers! For my sanity I had to quit. My new supervisor made the last month unbearable and it felt like there was a target on my back.
I got a lot of sweet phone calls and emails and personal visits when I announced that I was leaving. Below is one I got from my retired store manager.
Hi Sam, In the movie Mary Poppins the children asked how long she will stay with them and she agrees to stay "Until the wind changes." The wind is now changing and you are preparing to leave. Thank you for your help, understanding, guidance, friendship, listening to us and giving us a spoonful of sugar just when we needed it! Mary Poppins would be so proud of you!! You've been such a good Nanny to all of us, we're so sad to see you leave..but we've become better children/people/managers because of your tutelage. I have just one concern, what will Bert..er, Brian..do? Again, thank you for all your patience with me over the years, knowing you're not at the district office makes me a little sad! Your work is done here.
A quote from Bert in Mary Poppins: "Winds in the east, mist coming in./ Like somethin' is brewin' and bout to begin. / Can't put me finger on what lies in store, / But I fear what's to happen all happened before."
For all of us the wind will eventually change, our work will be done and we move on. It should not be sad, we just open our umbrella, catch the wind and move on to other places to begin another chapter! Here's to happiness on wherever the wind sets you down. Always, Rick.
I got a lot of sweet phone calls and emails and personal visits when I announced that I was leaving. Below is one I got from my retired store manager.
Hi Sam, In the movie Mary Poppins the children asked how long she will stay with them and she agrees to stay "Until the wind changes." The wind is now changing and you are preparing to leave. Thank you for your help, understanding, guidance, friendship, listening to us and giving us a spoonful of sugar just when we needed it! Mary Poppins would be so proud of you!! You've been such a good Nanny to all of us, we're so sad to see you leave..but we've become better children/people/managers because of your tutelage. I have just one concern, what will Bert..er, Brian..do? Again, thank you for all your patience with me over the years, knowing you're not at the district office makes me a little sad! Your work is done here.
A quote from Bert in Mary Poppins: "Winds in the east, mist coming in./ Like somethin' is brewin' and bout to begin. / Can't put me finger on what lies in store, / But I fear what's to happen all happened before."
For all of us the wind will eventually change, our work will be done and we move on. It should not be sad, we just open our umbrella, catch the wind and move on to other places to begin another chapter! Here's to happiness on wherever the wind sets you down. Always, Rick.
Thursday, May 15, 2014
Wicked
Since we enjoyed ourselves so much the last time we saw Wicked, we had to buy tickets when we heard they were coming back to Spokane. I contacted the box office on 12/2/2013 and was able to purchase seats in row A - yes, row A! Our seats were 27/28 which were as close to the center as was available. I loved sitting in the first row behind the orchestra pit since there was no one's head in our way - plus we could see them sweat!! Definitely worth the splurge!
We went early so we had time for dinner at The Onion. Audrey enjoyed her buffalo burger and I enjoyed a chicken salad sandwich. We walked over to the INB Performing Arts Center, (I will always call this the Opera House....), and checked out the souvenirs before heading to our front row seats....sorry, could not resist saying that again!!
Audrey said these performers were the best she has seen, second only to the original production cast. Kara Lindsay played Glinda and Laurel Harris was Elphaba. It was just as magical as the first time we went. We are fans of the "Popular" song and of course "Defying Gravity". Great cast - great performance!!
We went early so we had time for dinner at The Onion. Audrey enjoyed her buffalo burger and I enjoyed a chicken salad sandwich. We walked over to the INB Performing Arts Center, (I will always call this the Opera House....), and checked out the souvenirs before heading to our front row seats....sorry, could not resist saying that again!!
Audrey said these performers were the best she has seen, second only to the original production cast. Kara Lindsay played Glinda and Laurel Harris was Elphaba. It was just as magical as the first time we went. We are fans of the "Popular" song and of course "Defying Gravity". Great cast - great performance!!
Sunday, May 11, 2014
Mother's Day 2014
After such a fun day yesterday, I was not needing anymore pampering. But Audrey and John took care of me anyway! Crepes, cantaloupe and green smoothies for breakfast and then chicken, crab salad and jello for lunch. Audrey bought me two culinary mysteries (Beef Stolen-Off and Murder for the Halibut), Sidney got me "Ever After" on blu-ray and John got me the "Modern Family" series on blu-ray. What a lovely day. I love my family!!
Saturday, May 10, 2014
Mother's Day Saturday
Today we went to the Browne's Addition neighborhood for the annual MAC (Museum of Arts and Culture) Mother's Day tour. Each year they choose a different neighborhood to highlight and provide the historical details of the homes. We don't go every year, but when we do go - it is a treat!
This year's tour featured six homes in Browne's Addition. Established in 1883, Browne's Addition was Spokane's first neighborhood and considered one of the oldest in Washington. For decades this neighborhood was the home of the city's elite residents. The tour included a wide array of architectural styles:
Afterward we went to the Old Spaghetti Factory downtown for lunch. I ordered the baked lasagna, John got a Roy Rogers and pasta with meat sauce while Audrey got an Italian soda and pasta with marinara sauce. We love the spumoni that comes with the end of the meal! What a wonderful day before Mother's Day!!
This year's tour featured six homes in Browne's Addition. Established in 1883, Browne's Addition was Spokane's first neighborhood and considered one of the oldest in Washington. For decades this neighborhood was the home of the city's elite residents. The tour included a wide array of architectural styles:
- The Campbell House (2316 W. 1st) was built in 1898 for Amasa B. Campbell, who made his fortune from the mining industry in Idaho. The home was designed by Kirtland Cutter and features elements of the Tudor architectural style including its steeply-pitched roof, wood shingles, decorative bargeboards on the gable ends, half-timbering, and diamond-paned windows.
- The Reid House (2315 W. 1st) was built in 1899 and designed by architect Albert Held for Charles Hoffman, a real estate and mining broker. Reid House is a Craftsman Bungalow with elements of Tudor Revival. Notable features include a clinker brink living room fireplace and inglenook, a wraparound front porch, a butler's pantry and a second floor sleeping porch.
- The Page-Ufford House (364 S. CDA Street) was constructed in 1896 for Alba and Flora Page. Page was a wealthy financier who specialized in loans, investments and mineral properties. The home features Queen Anne style including bay windows, wraparound porch, steep-pitched roof, and a turret. It was one of the earliest homes constructed in Browne's Addition.
- Westgate Apartments (2306 W. Pacific Avenue) were constructed in 1908 for the Kaminsky family and it a three-story multi-family building with six Pullman-style flats. The Pullman style is names after sleeping car trains designed by the Pullman Company in the early 1900s. The space is a long and narrow, and commonly seen in Chicago and other Midwestern cities. Built in the Spanish Colonial architectural style, the Westgate features small arches on the second floor frontal facade to each side of the large central arch above the entrance..
- Clark Mansion (2208 W. 2nd) was designed by Kirtland Cutter in 1898 for Patsy Clark, an Irish immigrant who made his fortune in the mining industry. The exterior of the 3 and 1/2 story home suggests Spanish and Moorish influences, including rounded corner towers and arched loggias. A few of the rooms include a French drawing room, a foyer with Moorish style influences, a dining room constructed in an English Medieval theme, and a Chinese-inspired gambling room. The home housed the Patsy Clark Restaurant from 1982-2001. Today the mansion house a law firm, but the main level is available for private events.
- The Loewenberg- Roberts House (1923 W. 1st) was designed in 1889 by architect W.J. Carpenter for Bernard Loewenberg, owner of Loewenberg Mercantile. The stock market crash of 1893 bankrupted Loewenberg and by 1898 he agreed to trade houses with Empire Builder E.J. Roberts, the chief engineer of the DC Corbin Railway Systems and founder of Union Iron Works. The home is an example of the Queen Anne design with features such as decorative spindle work, square-cut granite foundation, a second floor gallery extending out to create a porch, and a round turret. The home is now a bed and breakfast.
Afterward we went to the Old Spaghetti Factory downtown for lunch. I ordered the baked lasagna, John got a Roy Rogers and pasta with meat sauce while Audrey got an Italian soda and pasta with marinara sauce. We love the spumoni that comes with the end of the meal! What a wonderful day before Mother's Day!!
Saturday, May 3, 2014
Trees
I talked John into buying some trees to plant along the fence line between our house and the neighbors. I always feel like we are invading their privacy when we walk in our back yard, since we had a clear view into their yard. The part that I failed to take into consideration was that I would be participating in the planting of these trees. Hah! We purchased 18 of them.... but they do look lovely now that we are done!! Took a few days to put them all in.
DURING
AFTER
Thursday, April 24, 2014
Swap Meet
The Relief Society had a Swap Meet this evening. You could bring items you did not want anymore and you could go through the items that other people brought. Whatever was left over at the end of the evening would be donated to charity. But before that portion of the activity, they had asked me to speak on organizational skills and how I keep my home clean all the time. I had to clarify - my house is "tidy", it is not "clean". It won't pass the white glove test (ever), but it certainly stays tidy most of the time with help from John and Audrey.
Below are a few things I mentioned during my presentation. In addition, I demonstrated how I fold my sheets, something they specifically asked me to share. Nothing really new, I'm sure others do this too. I fold the fitted sheet (with all 4 elastic corners together), then fold the pillow cases, then fold the flat sheet until just about done. Then I lay the fitted sheet and the pillow case bundles onto the flat sheet and roll into a bundle. I also shared our chore chart since when we clean the house each week, it is a family affair.
I actually love a show on ION network called NEAT. Host Hellen Buttigieg, a professional organizer, helps people make space for what matters most. She helps people with cluttered living spaces devise solutions to both organize their lives and possessions more effectively. She usually has them pare down their possessions in half. There were only 3 seasons, so you have to catch it on reruns.
NEAT tips
My personal favorite tip? Go help someone move. You'll be motivated to de-clutter something when you get home, no matter how organized or tidy you are.
Below are a few things I mentioned during my presentation. In addition, I demonstrated how I fold my sheets, something they specifically asked me to share. Nothing really new, I'm sure others do this too. I fold the fitted sheet (with all 4 elastic corners together), then fold the pillow cases, then fold the flat sheet until just about done. Then I lay the fitted sheet and the pillow case bundles onto the flat sheet and roll into a bundle. I also shared our chore chart since when we clean the house each week, it is a family affair.
I actually love a show on ION network called NEAT. Host Hellen Buttigieg, a professional organizer, helps people make space for what matters most. She helps people with cluttered living spaces devise solutions to both organize their lives and possessions more effectively. She usually has them pare down their possessions in half. There were only 3 seasons, so you have to catch it on reruns.
NEAT tips
- 1 in, 1 out rule
- Purge = 50% to make a difference
- Sort items - Yesterday, Today, Tomorrow and you guessed it - keep only the Today items.
- Don't keep duplicates
- Ask yourself when was the last time you used it
- Decide space size. Don't buy a new container when the other gets full.
- Wake up and make your bed
My personal favorite tip? Go help someone move. You'll be motivated to de-clutter something when you get home, no matter how organized or tidy you are.
Wednesday, April 23, 2014
Admin Day 2014
Kind of celebrated administrative professional day for a couple weeks this year! Last week went to Casa de Oro on the northside with Brian and the new DM Jackie. They also gave me a plant (upper left). This week Katie Nelson brought me a hot chocolate from Starbucks and the Columbia Team gave me a ton of stuff - - lots of chocolate, the 3-tier metal stand with flowers (upper middle photo), and gift cards. Cheri Offil gave me a Starbucks gift card, Robin Clark gave me the orange flowers in the basket (upper right), Ray Walrath sent his wife from Newport to Spokane (my buddy Becky) to take me to Mustard Seed for lunch and Jessee Fraser sent me chocolates in the green mail bag! Rich Knapp and Shirley Sands from Sandpoint sent me these flowers the week after.
Sunday, April 20, 2014
Easter
Easter Sunday morning was spent at church. I accompanied the choir on their two numbers, "In the Silent Garden" and "He is Risen from the Dead". After church we went home and enjoyed a simple meal of deviled eggs, church potatoes, and a new recipe - Orange Pineapple Fluff. I would call it a dessert - almost.
Of course we had to check in our Easter baskets - if you zoom in you can probably guess whose basket belongs to who...
Church Potatoes
2 can (10 3/4 oz) Cream of Chicken soup
2 cups sour cream
1/2 c. melted butter
1/2 c. grated onion
1 package (32oz) frozen hash brown potatoes, thawed
2 cups grated cheddar cheese
2 cups crushed cornflakes
Additional melted butter, about 4 tablespoons
In a large bowl, combine soup, sour cream, 1/2 cup butter and the onion. Stir in potatoes and cheese. Transfer to a greased 13x9 inch baking dish. Toss cornflakes with about 4 tablespoons melted butter; sprinkle over potatoes. Bake, uncovered, at 350 degrees for 50-60 minutes.
Orange Pineapple Fluff
1 (8oz) can mandarin oranges, drained
1 (8oz) can crushed pineapple in juice, undrained
1 pkg (3.4oz) vanilla instant pudding mix
1 cup mini-marshmallows
1/2 cup chopped pecans
1 and 1/2 cups thawed whipped topping
Mix first 5 ingredients in large bowl until well blended. Stir in whipped topping. Refrigerate 1 hour.
Of course we had to check in our Easter baskets - if you zoom in you can probably guess whose basket belongs to who...
Church Potatoes
2 can (10 3/4 oz) Cream of Chicken soup
2 cups sour cream
1/2 c. melted butter
1/2 c. grated onion
1 package (32oz) frozen hash brown potatoes, thawed
2 cups grated cheddar cheese
2 cups crushed cornflakes
Additional melted butter, about 4 tablespoons
In a large bowl, combine soup, sour cream, 1/2 cup butter and the onion. Stir in potatoes and cheese. Transfer to a greased 13x9 inch baking dish. Toss cornflakes with about 4 tablespoons melted butter; sprinkle over potatoes. Bake, uncovered, at 350 degrees for 50-60 minutes.
Orange Pineapple Fluff
1 (8oz) can mandarin oranges, drained
1 (8oz) can crushed pineapple in juice, undrained
1 pkg (3.4oz) vanilla instant pudding mix
1 cup mini-marshmallows
1/2 cup chopped pecans
1 and 1/2 cups thawed whipped topping
Mix first 5 ingredients in large bowl until well blended. Stir in whipped topping. Refrigerate 1 hour.
Saturday, April 19, 2014
Captain America
We went to AMC theaters and saw Captain America: The Winter Soldier today. Great movie - lots of action and adventure! Plot follows Steve Rogers as he works to embrace his role in the modern world. He battles a new threat, the Soviet agent known as the Winter Soldier.
Saturday, April 12, 2014
April Activities
We had a free movie ticket so went to see Muppets Most Wanted on Saturday evening (4/5). It was "ok". Not my favorite Muppets movie. In fact, John fell asleep! The plot had the Muppets on a world tour and found themselves wrapped into a jewel-heist caper headed by a Kermit the Frog look-alike.
John started a mini-yard project. The paving blocks that surrounded a flower bed (between the cement patio and deck) had settled over the years. He removed them and then put them back after leveling the base.
Tuesday, April 1, 2014
April Fools Day
Today while at work I got a call from Cindy, our warehouse admin, letting me know that I had a delivery. I certainly was not expecting anything and was extremely surprised it was from ProFlowers. When I saw they were from John, those in her office wondered what the occasion was. I had no clue! I took the box back to my office to open the card. Here is what it read: Happy Un-April Fools day. LAJ. They look great with my Easter table decorations. Thanks honey!!
Tuesday, March 25, 2014
Hunt for Bread
When we've gone to a local sandwich shop (Halletts Market) and had their Reuben panini, they've always used a marble rye bread that we have liked. Last time we were there we asked where they got their bread. So the next time I had a week-day off, Audrey and I went on the hunt for the bread at Alpine Bistro and Bakery located at 810 N. Monroe. From the title it sounded like it would also serve lunch, so we planned to do that too. It ended up being more of a coffee and breakfast place that also sold fresh bread, so we bought our loaf of bread and had lunch at Stella's, a place just around the corner at 917 W. Broadway. They have a great menu of soups and sandwiches and are only open during the weekdays. We shared a chicken salad sandwich (with bacon, tarragon, arugula) and soup meal that also came with chips. It was delicious and hit the spot. We went home and made a Reuben panini for dinner using our special rye bread. (Swiss cheese, sauerkraut, pastrami and thousand island dressing).
Subscribe to:
Posts (Atom)