Today’s the day! HFR is 5 years old today. I’m going to get the typical parent cliche out of the way here first by announcing I can’t believe she’s five, it feels like just yesterday when she was born, where does the time go, etc. These are all true statements that run through my head on a regular basis, and at every birthday she’s ever had.
I’ve made blueberry butter to go in the holiday teacher gift boxes for Hannah’s school a couple of years running now, and once or twice in between. Sometimes I throw in some maple syrup, sometimes I make it with lower sugar, but this is the general recipe I like to use, from Chowhound. It’s pure essence of blueberry, and smeared on a piece of buttery toast it’s like nirvana. These ingredients make about 3 pints, or 6 little half pints (I like the small jars for gifts).
I’ve had migraines since Sunday night, ebbing and flowing. I’m in the middle of an ebb right now. My Valentine’s Day plans aren’t going as planned, but we’re pretty low key about V Day anyway. We never go out, and we typically let it pass with mild fanfare. Cards, maybe candy, a good dinner at home. Not so much today. But I did manage yesterday, before a migraine set in and lasted through the night, to make these s’mores bites with Hannah to celebrate the day.
My virtual book club just started its third year, and last week I mailed out the prizes to the big winners from 2016. We don’t read a set book each month, we just read whatever we want and talk about it. The past 2 years I gave out prizes for the most books read, the most pages read, and the most audiobook time listened. This year we’ve moved over to Goodreads, and we’re just straight tracking the number of books read. So, next January I’ll announce a first, second, and third place winner.
Because they’re still delicious, even if they did take out my MacBook. Here’s the thing: Adam travels a few days a month for work now, and he hates shellfish and seafood. So, when he leaves town I take advantage and cook myself shrimp, scallops, mussels. Especially mussels, this recipe has become my go-to dinner (because a bag of mussels is like $7).
I’ve been cooking more fish this year, but my catalog of recipes is small. This is a good fall fish dish because the blistered tomato sauce is hearty, and cod makes me think of fish and chips. Even though this one is much, much healthier. It’s a recipe from Baker by Nature.
I’ve been on a break from blogging for a couple of weeks while I got ready for the holidays. And they’ve arrived! They came, they saw, they spread festive cheer all over the house! My in-laws just left this morning, and I’m looking around the house figuring out where we’re going to put everything.
This one is from UK magazine Delicious, and let’s just call a duck a duck. This is a stew, not a casserole. But it’s an incredible stew that screams fall at the top of its lungs. This is the fall stew equivalent of Julie Andrews singing on a hilltop. And the leftovers were just as tasty. Also, this is fairly low carb. Really the cider is the only carb-tipping element, and it’s fall. You can live a little.
The original recipe for this yummy salad was great, but I swapped out a few things when I made this a while back. The dressing is so good. But feel free to go bananas with the original from Cafe Delites. It’s a great dinner salad.
Dressing / Marinade:
⅓ cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
Salt to season
4 skinless and boneless chicken thighs or chicken breasts
This was a great summer dinner, but fall is my true slow cooker season. And still, a beef gyro is great for a weekend dinner, when we tend to go out for lunch and eat a bigger meal, then we just graze or throw something quick together for dinner. With this recipe, I can put these on in the morning before the day gets going, and we have weekend dinner for that evening with minimum work. This recipe is from Six Sisters Stuff, and it was straightforward and delicious. I only took one photo of the finished product, but look how tasty.