Skillz

I received a cast-iron skillet for Christmas, and it is my new love! I did a bit of research on how best to season it and now I use it almost daily.

This weekend was the first time that I used it for baking. I made skillet cornbread using HEAB’s recipe. It is simple and tasty, and very similar to the recipe I normally use except that is uses no honey, fewer eggs, and more butter. Note: this would be considered “Southern cornbread” because it is not sweet. Emeril taught me that!

This will be breakfast for [hopefully] a few work days.

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What is your most-loved kitchen accessory?

Jam of the day: Rolling Stones “Rough Justice”

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Shepherdess pie and making your own gifts

A few weeks ago a lot of bloggers were making shepherd’s pies. I, in my food naiveté, had no idea what a shepherd’s pie was. However, I was intrigued by the idea of a casserole dish meal full of beans and greens (remember my goal?) and topped with mashed potatoes. Sign me up for that.

Little did I know that shepherd’s pies are grossly time-consuming. For someone who spends thirty minutes on a meal max, over two hours in the kitchen was an experience. But really, it was rainy and gross out yesterday – what else was I going to do?

There were all these separate components!

I had to cook the quinoa.

I had to chop the vegetables.

I had to steam the potatoes.

I had to get out the stand mixer to whip the potatoes.

Did you catch that? I had to get out the stand mixer.

And this was all before the “pie” actually went in the oven.

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Of course I had my recipe notes to keep me on track…

I combined a few recipes and made substitutions based on personal preferences and what I had on hand, but most of the recipe was based on this one.

Here’s what ultimately went in my pie:

For the top:

• 2 large sweet potatoes
• 1/2 small butternut squash
• 2 tbsp butter
• 1/4 cup unsweetened almond milk
• salt to taste

For the filling:

• 1 onion, chopped
• 4 carrots, chopped
• garlic, curry powder, cayenne pepper, salt to taste
• 1 can garbanzo beans
• 1/3 cup dry quinoa –> cooked
• 1/2 bag of baby spinach, chopped
• 1 cup vegetable broth + 2 tbsp ww flour for gravy

Pre-bake…

My mom and I both enjoyed half of the pie for dinner last night. It was worth all that effort!

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Today is supposed to be another disgusting day. I plan on making the rest of my Christmas gifts today. I have “the tools” hidden in a bag in my closet.

• Homemade peppermint patties
• Brown sugar body scrub
• Peanut butter cookies

Do you make your holiday gifts? What did you make this year?

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Jam of the day: Beirut “A Candle’s Fire”

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Birthday-celebrating

Wow, thank you all for your sweet comments on my last post!

I was attempting to create some light humor out of what have been some stressful weeks for me, but you all saw right through it and offered some amazing support. You are both astute and appreciated my friends.

The good news is that this upcoming week is the last week of classes before Thanksgiving, which will provide me some relief (even though I will be working a lot on vacation!). I am hanging in there! It helps to focus on one moment at a time.

Another good thing, which I mentioned in my last post, is the celebration of birthdays this weekend! I have two friends who are turning 22. I love making a big deal out of other people’s birthdays. However, I am huge hypocrite because I hate it when others make a big deal out of mine! I don’t like situations where the attention is all on me. Eek!

But yeah, I adore birthday celebrations. Themed parties, cheesy party stores, surprises, giving gifts and picking out cards, just being all-around grateful – what’s not to love? My family has also instituted the idea of “birthday week” in order to prolong the merrymaking.

Oh yeah, I did something bad yesterday. I hope my mom isn’t reading this. I put some cornbread in the oven and went downstairs to my neighbors while it baked. I know, I know – danger! But I couldn’t sit in my apartment with my heater. Plus there were aforementioned birthday celebrations to be planned. Don’t worry, I set an alarm on my phone.

I didn’t burn down my apartment and I had a delicioso lunch:

The recipe I used comes from Polly (Yoga is Yummy). Polly no longer blogs, but I emailed her and she graciously allowed me to post the recipe here to share with you all.

Polly’s cornbread

• 2 cups cornmeal
• 1/4 cup honey
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3 large eggs
• 2 cups unsweetened almond milk

Bake at 350° for 45-50 minutes.

If you aren’t celebrating any birthdays soon, why not celebrate with some cornbread?

Happy weekend!

Jam of the day: Ben Harper “Pray That Our Love Sees the Dawn”

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