I swear I am not losing my mind

Yesterday this monopolized my time:



The paper is nearly done. Nearly. Ugh.

I decided my eyes needed a break from staring at my computer and my rump needed a break from molding into my chair so I ventured to a yoga class. What resulted from this late yoga class was a very late dinner. I ran to the store on my way home, which is a feat in and of itself: restraining yourself to not load up on EVERYTHING. Certainly a post for another time. When I got home I realized the meal I had in mind was going to take entirely too much time and effort, and my blood sugar was dangerously low: I was grumpy and annoyed with myself!

I decided to save my meal for another night when I would have the time, energy, patience and attitude to enjoy it and threw together the following meal. It was healthful and satisfying. This is a testament to having things in your pantry for nights when you need dinner in a pinch, or in my case, dinner before I was involved in a domestic dispute with myself.

Briefly, I have to share with you a guilty pleasure of mine, my daily tarot card. My attitude towards my internet psychic reading is usually this: if it's a bad or negative, I disregard it as bologna. BUT, if it's positive, I feel as though I have received a bit of divine information, specific to me, and I can always manipulate the vague card to fit some minute detail of my life. Nonetheless, I have never received The Star before, and it made me smile.

Tuesday, March 16
The Star
Hope and inspiration. Realization of dreams and goals possible now. Whatever venture you are involved with, your lucky stars are with you. Positive energies flowing freely into your life. Make the most of the now. Heavenly influences surrounding you. Blessings are flowing freely like water. Abundance and spirit present. Bright promises. The presence of the Holy Spirit is with you. A good time to begin a new project or new relationship as it has carries blessing with it.

Who doesn't like blessing and lucky stars?! May you have your own lucky star in your pocket today.

This came together in the time it took to cook the rice:

10 minutes.

How do you like them apples Rachel Ray?

Black beans and rice

1 can black beans -- or any kind you have on hand

1 can green chiles

1/4 tsp cumin

1/2 tsp chili powder

1/2 tsp oregano

1/2 tsp garlic salt

cooked rice -- serving size according to your family

serve with: avocado, cilantro, tomato, cheese, sour cream, tortillas

Cook rice according to package. Combine beans, chiles and spices and cook ever medium heat until heated through. Serve over hot rice with garnishes.

Prayer of thanks to the baking gods

I may have turned a corner. Success with the banana bread -- granted the only leavening agent used was baking soda, but still, I made edible, presentable banana bread. Maybe next weekend I'll try something more challenging, maybe. Perhaps I should stick to what I know and not destroy this little bit of confidence I have garnered the past couple of weekends.

I still have no Shakespeare paper written. It isn't due until Thursday, and I think that's the problem; my sense of urgency hasn't been threatened. I had wonderful intentions of completing it this weekend and revising throughout the week to ensure an A+ :) What's that old adage? Hell is paved with good intentions. Mine are leaving a very long breadcrumb trail. In fact, in order to dodge my paper I willing baked and baking raises my blood pressure. There is now a trail of breadcrumbs from my kitchen to my computer -- a trail of procrastination, avoidance, and yes, really good intentions.

The following recipe is my mom's. It is simple and delicious. I am quite proud that my banana bread even tasted similar to my mom's -- not as good but close. The smell of baking banana bread has permeated my building. You're welcome neighbors.

Stick old bananas in the freezer for smoothies or

BANANA BREAD!

Bad advertising for Tillamook.

I remember not reading recipe directions as a kid and

dumping all the ingredients into a bowl at once.

I wondered why things didn't turn out right.

This still perplexes me,

as at least now I read the directions!

Praying to the baking gods.

Looks like banana bread.

Smells like banana bread.

Tastes like banana bread.

Tastes good.

Really good.

My mom's banana bread

as written in her lovely hand

cream together:

1 cube margarine (I used butter)

1 C. sugar

1 tsp vanilla

2 eggs

4 old dark bananas (I only had three)

add:

2 C. flour

1 tsp b. soda

1/2 tsp salt

stir in 1 C. chopped nuts (didn't have any -- chocolate chips are good too -- didn't have any of those either)

Bake in loaf pan at 325 degrees x 55 mins. Rub margarine on top when warm out of oven. (My bread baked for an hour and five minutes, as the middle was a little slow. No wonder considering it was my bread).

When I grow up, I want to be a noodle stocker

Anyone have a secret recipe for motivation? I need a good dose of it right now. I have another Shakespeare paper due and can't seem to muster the energy needed to sit down and write. Energy isn't even the write word. Patience? Resolve? I would much rather blather on here at HK than attempt to elucidate why Ophelia is included as a character in Hamlet. Ideas? Suggestions? Hopefully by the time I'm done here, my fingers (brain, ideally) will be warmed up and ready to write academically.

Last weekend my folks took me on field trip to an Asian market in Twin Falls, which has further fueled my addiction to this genre of food. I am questioning my English-French-German heritage, as Asian food runs through my veins. I don't crave sauerkraut like I crave ginger or lemon grass. While at this little market, I was like a kid in a candy store -- a big kid in way cool candy store. I think we spent close to $30 on noodles! Mind you, I live in a town that doesn't offer much in terms of ethnic grocery stores so I was elated at this opportunity to stock up.

My parents had been standing at the checkout aisle ready to go for several minutes while I was still wandering around gawking at preserved mustard greens. My gracious, patient parents looked at me with concern as if I was going drop out of school and get a job stocking noodles. Doesn't sound like a bad gig with my impending paper. I wonder if employees get discounts? Just kidding, mom.

The following recipe, Chinese spaghetti or zha ziang mien, is an adaptation of a couple different recipes. Both called for ground pork, which I swapped for ground turkey. My vegetarian/vegan friends, I am certain that this would be delightful with tofu, too. In fact, I want to try this recipe with those neat fake meat crumbles (LM, I need your favorite brand again!).

If anyone has tried my lettuce wraps, this recipe is very similar. This 'spaghetti' has the same sweet/savory flavors, and the addition of the garnishes make it very light and refreshing much like the lettuce wraps. I also added water chestnuts because I love the textural crunch they offer. Tell your family you're having spaghetti for dinner and make this recipe instead. I promise they will love it!

Stay tuned tomorrow for, gasp, BANANA BREAD. We'll see. My mom gave me a bread pan, and I feel obligated to use it. I promise to post the results -- good, bad or disastrous. At least there's no yeast involved.

Loud sigh. Shakespeare here I come. Hope you and yours are having a most excellent weekend.

One of the twelve varieties of noodles I have spilling out of my cupboards.

Actually found this at Fred Meyer.

This I did not find at Fred Meyer. This stuff is WONDERFUL!

If you can find it at your local Asian store -- buy it!

And buy some for me too :)

People either love 'em or hate 'em. I love 'em.

No sauce.

Special sauce.

This photo makes me salivate.

Chinese spaghetti

1 lb ground turkey

1 package rice noodles

thumb-sized piece of ginger, peeled and minced

3 cloves garlic, minced

3 green onions, sliced

1 can water chestnuts, chopped

3 tbs black bean sauce

5 tbs sweet soy sauce (or hoisen sauce if you can't find this)

3 tbs soy sauce

1 tbs sriracha

1 tbs dry sherry

1 tbs canola oil

carrots, cucumbers, bean sprouts, cilantro for garnish

Cook noodles according to package, set aside. In a wok or large frying pan, heat oil over medium high heat. Add the garlic and ginger and stir fry, stirring frequently so as not to burn. Add the ground turkey and saute until nearly cooked through. Add the sherry, green onions and water chestnuts and cook for about a minute more, then add the remaining sauces. Stir well to combine and simmer until the turkey is completely cooked. Remove from the heat and serve over noodles with garnishes.

After school snack

Often people ask if I cook meals such as yesterday's potato latkes on a daily basis -- grating vegetables and carefully garnishing my eggs with slivers of green onions. My response is, um, no. I am a grad student who actually forgets to eat fairly frequently let alone garnish the eggs she has failed to cook.

Like today for example -- I was on campus most of the day and just realized at 3:31 p.m. that the only things I consumed were several cups of coffee and an avocado sandwich. As of late I've been eating an ungodly amount of avocados. Avocados for breakfast. Avocados for lunch. Yep, avocados for dinner. Fortunately, I found them on sale for .69 a piece so they haven't broken my very humble bank.

Avocados may lose their place as the proverbial apple of my eye, as I have a new quick and easy food obsession: almond butter. Let me clarify a moment, I don't have anything against peanuts or peanut butter, I am just really, really fond of almonds and now that I can get them in BUTTER form, hell yes!

After opening the jar, I am fairly certain I consumed my caloric intake FOR THE WEEK. Holy hannah, this stuff is D.E.L.I.C.I.O.U.S.

The only caveat, almond butter is a tad bit more expensive than peanut butter. Is it worth it? Every penny. I may have to switch back to .69 avocados if I burn through this jar as quickly as I have been.

You have been forewarned: almond butter = deliciously addictive.

I need to write to these MaraNatha people and thank them.

Celery is like eating air but crunchy.

Perfect platform for almond butter.

Celery is kind of like floss too.

It's also a lovely garnish for a bloody mary.

Mmmm, bloody mary.

Latke or pancake? Potato or yam?

Hi friends. I hope this post finds you well today. I had some dental work over the weekend and haven't had much of a desire (or ability) to chew. Needless to say, food hasn't been a high priority for me the past few days.

However, I woke up with a renewed sense to eat something muy excellent and gave the following recipe a whirl. The original recipe, as most potato pancake or latke recipes do, called for oil and frying, and if I can avoid frying -- I do -- and I did!

My mom mentioned to me on the phone that she was making shortbread later in the week, which caused me to quake in fear. I LOVE me some shortbread, but as you all know, baking and I had a falling out (or perhaps we just never had a falling in?). When I mentioned I made these latkes this morning, she let out an audible shutter, as if she would never make something of the sort.

This recipe was super simple and turned out so pretty. Friends, you can make these latkes. Mom, you can make these latkes. This recipe can be in your arsenal when you need to impress . . . when you you need someone to say, Wow! Where did you get those latkes? And you can respond humbly, Oh, just whipped them up this morning.

Try these latkes for breakfast, too. It was like having breakfast potatoes and eggs. I am looking forward to trying this same recipe with different root vegetables.

I hope wherever you are the sun is shining and the temperature is above freezing. It is not where I live and I am quite sour about it. COME ON SPRING! Until next time, pray for spring :)

Is it a tater or is it a yam?

Carrot's shredded twin.

You may need to add more flour -- I did.

They were certainly more potato than pancake.

I thought the scraggly little tatters would be pretty.

Wrong: the edges just burned.

Best tuck your tatters in tightly.

See. Burned edges.

As an appetizer: Add a dollop of sour cream and VOILA!

Fancy schmancy party food!

Or as breakfast: Add an egg and VOILA!

Fancy schmancy brunch!

Sweet potato (or yam) latkes

adapted from epicurious

1 large sweet potato (or yam), peeled and shredded

1-2 green onions, sliced

1/4 cup flour -- adjust if the potatoes are not holding together

1 egg

1/2 tsp salt

1/4 tsp pepper

1/4 tsp cumin

Preheat oven to 425 degrees. Mix the potatoes and remaining ingredients. Form into small patties and place on a greased baking sheet, press down to flatten. Bake for 15 minutes and carefully flip. Bake for ten more minutes and serve. (Double the recipe if you plan to serve more than 2 people).

I've said it before, and I'll say it again, BEST EVER

My vegan friends, brace yo'self. This sandwich may elicit a sudden urge to eat C.H.E.E.S.E.

I know it seems as though I throw the term 'best ever' around here fairly loosely. I probably do, but when I say it, take note, because I mean it! The following sandwich will delight your tastebuds on so many levels you won't know what to do with yourself. I wolfed half of this sandwich down while standing in my kitchen -- I couldn't move. I could not get this sandwich into my mouth fast enough.

That said, the bread was homemade as was the pesto. You can't get much fresher than that -- growing the basil and producing the cheese I suppose. Cheese-making is on my list of things to do someday, but need I remind you that I live in a studio apartment where they don't even allow cats let alone milk-producing bovines.

People, make this sandwich. Make it for yourself, make it for someone you love, make it for ME! This sandwich is divine. If I had a signature sandwich, as Julia Roberts' character has a signature color in Steel Magnolias ("my colors are blush and bashful"), it would, without hesitation, be this little taste of heaven.

Slather pesto on crusty bed.

Layer mozzarella cheese and fresh basil leaves.

Carefully toast on both sides.

Resist the urge to inhale.

Need I say more?

We were on a break!

I am feeling a little sentimental this morning so please forgive me while I mush a bit.

It's amazing how this site has helped me to reconnect with friends. I occasionally receive sweet emails of encouragement from folks I haven't seen or heard from in years, which makes my heart swell three sizes -- just like the Grinch's -- not that I had an unreasonably meager-sized heart to begin with, no, that's just how happy I am when I receive such correspondence. HAPPY!

Grinch diatribe aside, one of my favorite friends jotted me a note reminding me of our ritualistic Thursday night dinners in college. Each week we visited a different girlfriend's house who treated us to dinner, drinks and NBC's now defunct lineup of kick-ass television: "Friends," "Will and Grace," and "ER" (there was one more show in the lineup, but it was trumped by the other three).

In retrospect, my passion for cooking and sharing food with those I love started with those women. Each time the rotation landed on my shoulders I did my damnedest to create meals that were so scrumptious we wanted to reserve some for our boyfriends, which rarely was the case, as eating (and drinking) was something for which we could have received college credit.

Now we're all grown up and living all over the country. We're busy with myriad responsibilities: husbands, babies, jobs, graduate programs, life. It's almost been TEN years since we've all been together. Amazing how people can fade out of your life yet feel as though they've never left your side.

Here's the inscription from the cookbook that the following scalloped potato recipe hails: "Merry Christmas 2001. I look forward to enjoying meals at your table for many years to come. Love you, xx Mom."

Start the tradition of sharing meals at your table; the memories and relationships are irreplaceable.

xx Hailey

Craving summer.

This is THE MOST helpful kitchen tool I own,

besides my knives.

Use your tax return and buy yourself one.

Thank me later.

I could have eaten this with a spoon.

Yukon gold.

I never knew how to chiffonade basil.

Here's a ghetto tutorial:

stack up basil.

Roll up like a cigar. I've never rolled a cigar,

but I imagine this is how.

Slice thinly. You end up with lovely, wispy basil.

Be forewarned: hot potatoes and

pesto are IMPOSSIBLE to resist.

Best have someone in the kitchen as referee.

Layering.

Cheese: Good.

After these, you will NEVER look at potatoes the same.

Sorry.

Scalloped potatoes with sun-dried tomato pesto

adapted from Back to the Table

3 pounds Yukon gold potatoes, cut into 1/8-inch-thick slices (mandolin would be helpful)

1 cup sun-dried tomato pesto (recipe follows)

2 tbs basil, chiffonade

2 tbs Italian parsley, chopped

1 cup chicken broth, heated to a boil

2 cups shredded sharp cheddar

salt and pepper

Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add the potatoes to the boiling water and cook until just tender, about eight minutes. Drain potatoes and place in a large bowl. Carefully toss with the pesto, coating evenly. Season to taste with salt and pepper (won't need a great deal of salt because of the broth).

Layer half of the potatoes in a large baking dish. Sprinkle half of the cheese and basil. Add the remaining potatoes, cheese and basil. (I had some parmesan in my fridge and do not leave any cheese on the bench for fear of hurting feelings). Pour the heated broth evenly over the potatoes. Cover with foil. Bake for 30 minutes covered, and then 15 minutes uncovered. Serve hot, garnished with chopped parsley.

Sun-dried tomato pest0

adapted from Back to the Table

2 cups sun-dried tomatoes (recipe called for tomatoes packed in oil, but I used dry for a 'healthier' version)

1/4 cup basil

1/4 cup Italian parsley

2 cloves garlic, roughly chopped

1 cup parmesan cheese

1/4 cup extra virgin olive oil

pepper to taste

Place all the ingredients in a food processor fitted with a metal blade, less the oil. Gradually stream in the olive oil. Pulse until a course paste is formed. The pesto can be stored in an airtight container and refrigerated for up to one month.

Someone better call the Pope

Friends, you are about to behold a miracle.

Included in my ever-growing list of epic failures is bread making. I manage to botch this timeless process, which men, women and children have been doing effortlessly for CENTURIES without the assistance of fancy shmancy kitchen equipment, high-tech ovens, and bread makers that more or less do all the damn work for you, each time I get close to a packet of yeast.

I won't bore you with my endless failed attempts at this humble (and utterly maddening until yesterday) staple, but the bread I produced in past attempts looked and tasted like hockey pucks -- round, callous and inedible. I have resigned myself to the fact, as I've mentioned, that I can't bake. I've always wished, though, that I could bake bread. I could give a hoot about cakes and pastries.

The recipe I found is from a lovely site called Honey and Jam. Wow, is her site lovely. I have food blog envy. And baking envy. And photography envy. Her name is Hannah. We have the H thing in common. Holy Hannah, do I love this woman's site. You will, too, and you will love her NO KNEAD bread recipe. Just promise to come back to Hail's Kitchen after you visit Honey and Jam. Promise?

I made a sandwich on this bread for lunch today (a sun-dried tomato pesto and mozzarella samwhich, which you'll see later this week), and it was scrumptious. It was made even better knowing that the bread was from my very own kitchen, my little Hail's Kitchen.

My case of the Mondays evaporated when I bit into that homemade bread. Friends, please, make this bread. Do it for me. It was so easy and so fun and so REWARDING!

By the way, no fax machines were harmed this morning. I did glare at it as I walked to my desk.

Here's the link to Honey and Jam's gorgeous site and the no knead bread recipe.

It has RISEN!

Pretty, eh?

Like no hockey puck I've ever seen.

It crackled for about ten minutes.

Can you smell its awesomeness?!

This was the best part.