Musings on Food, The Good Life & Wasp Style
Cha Ching!
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elizabeth in
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Oct 22nd, 2008 |
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So today we recieved our bonus checks for the first half of the year. The payout was based on projected year end performance, and we’ll receive the second half in January of 2009. When I opened my envelope I was amused to see that my check was for less than $20. Awesome. I’ll try not to spend it all in one place.
I miss having a real job.
Take that Jamba Juice!
Posted by
elizabeth in
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Oct 21st, 2008 |
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The other day my friend Kristy came over to keep me company while I cooked (and also to fill up her casserole dish for the week). She was sharing hilarious stories from her adventures at the NKOTB concert last week, and she still hadn’t gotten her voice back – can you say multi-day hang over? She was jonesing for a Jamba Juice to restore her life-force, but there isn’t one near my house. Lucky for her I just happened to have all of the makings of a yummy smoothie in the fridge!
I think they turned out delicious! I’ll for sure be adding these to the rotation, they are perfect for a snack or a breakfast on the run. The recipe below yields 4 healthy servings.
Ingredients:
2/3 cup frozen blueberries
2/3 cup frozen raspberries
1/2 cup low fat plain yogurt (you could use vanilla if you prefer)
1 cup orange juice (apple would work too, but cranberry wouldn’t be sweet enough I don’t think)
1 cup ice
Just throw everything in the blender at once and after about 30 seconds to a minute you have a smoothie!
Confession Mondays…
Posted by
elizabeth in
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Oct 20th, 2008 |
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So I am following Kelly’s lead and ripping off “Confession Mondays” – she borrowed the idea from a fellow knottie blogger, but today I was inspired by Pioneer Woman’s monday morning confession. Here goes…
- I Love “The View”. I do. I love it, and I watch it everyday. I have my DVR set up to record it, and I watch it as I’m laying in bed each night before I fall asleep. I even like Elisabeth Hasselbeck. Deal with it.
- Sometimes I wish I didn’t work. And by sometimes I mean I have this thought almost once a day. And I don’t mean I only feel this way in a moments of frustration – its not a “gee my job is getting stressful, I could sure use a vacation to unwind before I hit it hard again” kind of thing. But more of a “Even though my work is stimulating and fulfilling, I would rather not be doing it” kind of way. My life is divided into pretty even quarters: Work, School, Junior League and my Social Life… I’m not sure that makes for a healthy balance, but its the one I’ve got. I swear though, sometimes I wish that I could just eliminate the work 25% all together. Does this mean I’m not driven?
Pumpkin Pancakes and Fall Frittata!
Posted by
elizabeth in
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Oct 18th, 2008 |
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Last night I made me and Stephen one of my favorite meals, “breakfast for dinner”. I tried a new recipe for pumpkin pancakes and they turned out so amazing! I might never want a plain buttermilk pancake again now that I’ve had pumpkin pancakes. Muy tasty and they have extra fiber to boot.
Here’s the recipe in case you want to give it a try.
Ingredients:
1 cup all purpose flour
1/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon salt
1/2 cup pumpkin puree (canned is fine)
1 large egg, beaten
1 cup skim milk
Whisk dry ingredients together in a large batter bowl and add pumpkin puree. Add in the egg and gradually whisk in the milk until the batter is the desired consistency. Let the mixture stand for 10 mins or so.
Spray hot skillet or griddle with cooking spray (or use butter if you feel like being bad). Pour batter onto the hot greased surface and allow to cook for approximately 1 1/2 mins (or until you can see bubbles forming on the surface that let you know its flipping time!) Flip and cook for 1 min on the other side.
Fall Frittata
For my frittata I used potatoes, onions, red bell pepper, zucchini and goat cheese. It was insanely good and simple to make. You can make a frittata with whatever ingredients you have in the fridge, its a great way to use left overs. If you’ve never tried a frittata I highly recommend it.
Ingredients (get as creative as you want here):
1 small russet potato, peeled and chopped into 1/2 inch pieces
1/2 yellow or white onion
1/2 small zucchini chopped
1/2 large red bell pepper chopped
5-7 large eggs
2 tablespoons herbed goat cheese
Select your fillings and saute them in a medium non-stick skillet until tender. If at all possible use an oven safe skillet, or at least be sure that there is no rubber or plastic on the handle since this dish will finish in the oven. Beat 5-7 large eggs in a small bowl and add the goat cheese (you could use parmesean, swiss etc).
Over low heat add the egg and cheese mixture to your sauteed fillings and stir together so everything is well incorporated (do this quickly so you don’t end up with scrambled eggs). Let the combined ingredients begin to set-up on the stove top then transfer the skillet to the middle rack of a 350 degree oven. Bake for 8-10 mins, or until the middle is set but not completely firm. Remove from oven and slide frittata onto a plate or serving dish.
I find that everything turns out better if you wear a cute apron.
I’m Bringing Blogging Back…
Posted by
elizabeth in
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Oct 16th, 2008 |
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So after a 3 year hiatus from the blogosphere, I’ve decided to pick it back up. Try to contain your excitement!
During this hiatus I have remained an active reader – both of my friends blogs and those of professional bloggers (as professional of a profession as that is). From my reading I determined that often, the best blogs are of a specific genre, be it politics, fashion, celeb gossip, baby blogs, wedding blogs etc. This is not what my blog is about. I don’t have a specific perspective I’m trying to promote, and the phase of life I’m in doesn’t lend itself to a genre blog… unless you consider random streams of consciousness to be a blog genre.
I’m sure I’m a bit rusty, so I’m not promising flashes of genius or diligent daily updates… but I’m going to give this a shot. Hope you’re down for the ride.
E
A blog about food, the good life and wasp style. Meet Elizabeth... 