So over St. Patrick’s Day I had to go to Tallahassee for work meetings and by the the time I had been home a couple of days I thought I was about as miserable as a person could be. That said, other people from different parts of the state went to TLH and also got sick. Thanks for that.
So when you have the flu, in my one and only experience of it, you do not want to eat, you have a nasty fever and just want to lay in bed because you are beyond tired. I will say now, as a disclamier, I have never had a flu shot. This goes back to my serious allergy when I was a kid. Vaccines made in eggs were a no go for me. I did not have an MMR until I was 25 and it was required by FSU for admission. I had been fine at the junior college in Jacksonville and at the University of North Florida, also in Jacksonville, but FSU said I had to do it. It was a non issue by that point, but when you have an issue with vaccines produced in eggs it can be a bit strange.
So by the Friday after my trip to TLH I was just about as loopy as I could be. Fever was high, no food, but I was drinking plenty of water. That said, I was a big mess. I was so loopy that I couldn’t walk down the stairs so the MotH had to help me.
Also the flu means you are not in the least bit interested in food. Or cooking. Or baking. I know now that I feel better because I am thinking about food and that makes me happy. I will just be making up for lost time from St. Patrick’s Day on until Easter and then the Boy’s birthday (I am hoping for a request for Carrot Cake, but we shall see).
This does not mean I will get a flu shot in the future because several people I know had the shot and then got the flu. It is just such a guessing game. It is, in my opinion, not evidence-based medicine. My rib cage still hurts like hell. And we are almost three weeks in at this point. Allergies and asthma do not make this any better, but wow – really do not want this ever again.
That said, I am really looking forward to going to the grocery store this week. I seem to want some amazing polenta and butterscotch pudding in my future.
I’ve realized life is short and I have to push myself to start trying new things while I have the time to enjoy them – lord, that is just a bit morbid.
Well, if it pushes me, then that is good thing.
I think that is what I am feeling lately. We have kitchen (dishwasher/cabinets/island) issues and everything I want to make seems like a chore. I just think I need a little break, but then I feel bad for taking a break because I have some good things to make on the horizon.
So I need to work myself back in a mood to do some cooking/baking and what better time for that than spring??
Somehow I feel like if I write it all down, it will force me to act and get my butt in gear here. And it makes me a bit sad that it has come to this. I think another thing I need to do is plan a little better for food days – you know, the days where everyone expects there to be something special on a food blog. So I have a couple more ideas for St. Patrick’s Day that is coming up and I have even made one of them and that does make me feel good. The bad thing is that I have to go out of town for three days in March – and it happens to be for St. Patrick’s Day – Damn it.
So here are the things on the list, starting with St. Patrick’s Day.
Guinness Cake with cream cheese frosting
And if I am feeling really ambition and can keep the Guinness from the MotH, Guinness Brownies.
Reuben Dip in a bread bowl – might be a good dinner, if you think about it.
Maybe some clover-shaped sugar cookies in the colors of the Irish flag.
And after St. Patrick’s Day ….
Polenta with asparagus, prosciutto, spring onions, and lemon
Butterscotch pudding – my favorite kind, um, pretty much, ever
Twix Thumbprints – this idea will work, but I am concerned about the caramel involved. This seems like the kind of idea I will over think – a lot.
And this idea is something I really want to make for the people at my office – Apple French Toast Muffins.
Mini Cake Donuts – I bought a donut pan. Yep, I did.
Mini Cheese Balls
Sunday Sweet Potatoes
Warm Potato Salad
Ham or something like it
Completely over ambitious. As usual. Ugh.
Let’s see how many thing I will eliminate.
The first weekend in October is one of my favorite little splurges that I have had each year for about five years now. Pumpkin shopping at Strong Street Studio.
I am not a shopper. I hate shopping for clothes, for which the MotH should be eternally grateful. Indeed. For clothes shopping, I have to take him with me because he is better at picking out things for me. I can shop for shoes, but only when necessary and, pretty much, only on some sort of sale. Do love bags, but again must be on sale. I think it was because my mom was not a shopper either. Shopping is a chore for me and not a pastime. I think I may be a strange woman. A rare breed indeed – at least in my mind.
That said, I wait every year for this sale. I’ve been buying Scott’s pumpkins since he was selling them in a tent outside of Jaco’s. Usually one or two – they are not inexpensive and understandably so.
I have had a weekend of glass blowing classes thanks to the MotH for my birthday when we first moved here, and it is bloody hard work. I understand so much better what is involved since I have tried to do it myself. I need to post pictures of what I have made – they are not awe inspiring, but the did require upper arm strength – that is a HUGE part of blowing glass. Upper arm strength is not one of my strong attributes.
A couple of years back we had a devastating flood in the area and it destroyed Scott’s equipment and studio. He did a Kickstarter that I joined, the benefit was a blood orange pumpkin never to be repeated and it is my only orange pumpkin, and will probably be the only one ever. An orange pumpkin is kind of pedestrian. But blood orange with that hint of red – nice. But everything else, well I am a bit whimsical about my pumpkins.
I am always looking for something different and have been happy to find just the right amount of odd* in the pumpkin sale – see that white one from this year – no idea what inspired it or me to purchase it, but it is so lovely in the light. I do keep my pumpkins out year round, but move them around and make it different all the time. Fall is my favorite season even though we really don’t have much of a real fall. So again I just push the issue and try to will our fall into being.
Otherwise, pumpkins at Christmas, why the hell not? Yes, I do that.
My favorite odd pumpkins* –
8 March – 2 – Raisin Walnut Oatmeal Cookies
11 March – 4 – Guinness Brownies
12 March – 2 – Apple Walnut Pie
20 March – 2 – Walnut Muffins
24 March – 2 – White Chocolate Cranberry Pecan Oatmeal Cookies
25 March – 5 – Meyer Lemon Bars
26 March – 1 – Lemon Buttermilk Cake with Lemon Glaze
27 March – 3 – Savory Herb Muffins
28 March – 2 – Basil Mozzarella Sun-dried Tomato Bread
23 eggs @ .33 per egg. $7.59.
It seems when I get in a lemon mood, I kind of go all in about it.
Super Bowl – February 7
Mardi Gras Pot Luck – February 9
Margarita Day – February 22
Leap Day – February 29
Pi Day – March 14
Butter Pie Crust *
St Patrick’s Day – March 17
Easter – March 27
Not sure yet, but I have a few days to sort it out. Yikes.
This is a recipe that I cannot help but to make over and over. It is a combination of a great friend’s recipe and a recipe from Trisha Yearwood. Not surprising since they both grew up in small Southern towns. I, unfortunately, grew up in a amazing large “southern” town. Nope – Jacksonville, is not really Southern, in the big picture. There are so many people from all over the world. Although, I do love the Persian influence. You have to live there to get that.
So … Pecan Pie Muffins – here we go.
1 cup chopped pecans 0r walnuts (either is good)
1 cup brown sugar
1/2 cup all-purpose flour
pinch of salt
1 tsp vanilla or a little more
2 large eggs, room temperature
13.5 Tbs unsalted butter, melted and cooled
Preheat oven to 350 degrees. Line muffin tin with muffin cups and spray them with non-stick spray. In a bowl, whisk together nuts, sugar, and flour. Make a well. In another bowl, whisk eggs until foamy. Add cooled butter to eggs. Pour wet ingredients into dry ingredients until just mixed.
Fill muffin tin about 2/3 full. Bake 20 minutes or until toothpick comes out clean.
Yep – awesome. I really think they are breakfast, but they probably should not be. Just saying.