Alice in Wonderland

I don't think so...

2012-01-28T11:18:00.002-05:00

Student: Ms. Alice, I have to run some errands on Monday afternoon but will come to your office on Tuesday so you can show me what you did in class.

Ms. Alice: Dear Student, unless you have a valid and properly documented excuse for missing the class on Monday, I will not repeat the entire class presentation. You can still work on your assignments, though, and ask specific questions.

I mean, really??? Unfortunately, I do get these emails from time to time. In fact, I get enough of them to include a disclaimer on the course syllabus. Apparently, this student decided to conveniently forget that policy...

Morning Adventures

2012-01-28T09:12:00.002-05:00

S. is tutoring a student today so I wanted to make breakfast for them. Well, S. forgot to mention one important fact until this morning -- the student might be a vegetarian since he is from India. OK, my plan of bacon potatoes was certainly out the window. So I turned to my super-fast and yummy alternative -- Nutella Croissants. I usually keep a can of flaky crescents in the fridge, just for this reason. Just roll out, spread Nutella, roll up, bake, and sprinkle with powdered sugar. Done! Looks and tastes divine! Of course, using homemade croissant dough is even better but it takes forever to make homemade croissants. Yeah, well worth it but time is not something I have right now.

While croissants were baking, I decided to make hot chocolate, too. I bought some organic milk at the market yesterday. S., whose mother only uses hot chocolate mix, apparently keeps forgetting that I make my hot chocolate with real cocoa. So he scooped a generous portion of cocoa into his mouth. You should have seen his face!!! He had to rinse his mouth several times, lol. Then he cautiously took a sip of my hot chocolate... Ah, much better...

Amazon Adventures

2012-01-27T14:20:00.001-05:00

I found a book on Monday that I think is very relevant to my study and immediately ordered it on Amazon. Thanks to the free two-day shipping option (prime membership is awesome since I order quite a few things), the package arrived on Wednesday afternoon. No thanks to somebody at Amazon who was obviously daydreaming or worse, I received a really weird book on Spanish exploration of South America (that's my best guess since my Spanish is limited to a few words and phrases). Yesterday morning, I contacted Amazon to resolve the problem. They sent me a return mailing label (no shipping charge) and I was able to hand the package to our mail carrier, w/out having to make the trip to the post office and waste more time. Hopefully, I will receive the correct book today. It says "out for delivery" now.

How do I survive???

2012-01-24T09:20:00.002-05:00

This morning, I sent a few measly pages to my major professor and felt like having a good cry. I try and try and try to find precious time for writing without any interruptions. I wish I could be productive for a couple of hours here and there. But, unfortunately, it takes time for me to get back into the writing mode. Once I find the rhythm again, I am out of time, once again. Thus, only accomplishing a few sentences here and there, not pages I keep hoping for... I managed to write about ten pages of raw notes in late December so that was great. However, I need to figure out how to accomplish that every couple of days, not every couple of months.

I must defend my prospectus this semester -- no other choice whatsoever, not at all... So have to find that sheer determination I had when I survived a full load of grad courses and demands of the full-time job, semester after semester. I allowed myself to relax -- a huge mistake!

Milk Bread Stuffed with Beef Roast

2012-01-22T14:13:00.001-05:00

I am emotionally and physically exhausted, having worked straight through the break. Um, what break? Oh, yeah -- two days we spent on the road going to and from our parents. Yes, that... sigh... There are so many things pulling from every direction and that's what really, really drives me crazy. While I don't mind multitasking and usually do that well, there is a point when it becomes too much to handle, just too much... I can work on several projects at once but hate it when those projects are in constant motion, outside of my control. I like to plan at least a little bit ahead but have not been able to for the last two years or so. Several times this weekend I felt like just shutting down my computer and running away, somewhere, anywhere... But the responsible me can't... Two more urgent deadlines to meet... One is personally important and has been neglected for far too long... The second one is, honestly, stupid; just another data collection stampede... but it's the kind you better meet if you want nice annual evaluations...

So, needless to say, I did not have much time to cook... Last night, though, I needed to clear my head. I think best in the kitchen, when I can relax, make something yummy, and actually think about what I have done and can do. The result of last night's kitchen getaway was this yummy stuffed bread. S. tasted a slice, fresh out of the oven, and declared he can eat this bread for breakfast, lunch, and dinner. Good, I said, because we have two large loaves and I have two deadlines to meet tomorrow! We enjoyed this bread for dinner, with a salad. This morning, I heated a couple of slices in the microwave for a few seconds. It did not get soggy at all and tasted great. I think I will freeze some slices in individual baggies to grab for a quick breakfast on busy mornings.

The idea came from this Chicken Bread recipe. I love beautiful step-by-step directions of braiding the loaf. But I decided to use this recipe for the Braided Milk Loaf because it looked so fluffy and yummy. I had some leftover beef roast for the filling. I just added cheese and Italian Herb spices. And sprinkled with sesame seeds.

Milk Bread Stuffed with Beef Roast

Ingredients:
4 cups all purpose flour (King Arthur's)
1 1/2 cups milk
1 tbsp honey
1 tsp salt
2 tbsp melted butter
2 tsp dry yeast
egg wash (1 egg lightly beaten with 1 tbsp water), for brushing
Sesame seeds for sprinkling

Directions:

Add all ingredients, except egg wash and sesame seeds, of course, to the bread machine bucket. My bread machine actually warms the ingredients and adds yeast later, so I have to add dry ingredients first. Be sure to read the instructions for your machine because their suggested order will make a huge difference -- trust me! :)
When the dough is ready, divide into 2 or 3 portions, depending on the size of loaves you want. I made two large loaves.
Use the photos below or the link above to create your loaves. Note: I used photos from the link posted above so many thanks to the original author! For the filling, I cubed beef roast, mixed it with some shredded mozzarella, and sprinkled with Italian Herb spice mix. Chicken or just cheese would work great, too. Not sure about vegetables -- they may get soggy... But we can always experiment!
Note: Another foodie made baby loaves (see photo below), very cute and easy to serve!
Let loaves rise on the baking sheet for at least an hour, or until doubled, in a slightly warm draft-free area. I usually let bread rise in the microwave oven, after heating a cup of water. Of course, in this case, the baking sheet is too large, so I turned the oven on Warm setting for just a few minutes, just to get the heat going, then turned it off and slid the baking sheet in, closing the door again.
Remove the baking sheet from the oven.
Preheat the oven to 400 F.
Brush loaves with egg wash and sprinkle with sesame seeds (or any seeds or herbs, really; rosemary would be awesome, I think).
Bake for 20-30 minutes or until baked through (ovens are different so use your prior experience and check if bread is done). You may have to cover bread with foil if it starts browning too quickly, to prevent burning.
Brush with butter, if you like (I skipped because bread was already very soft).
To reheat, microwave for a few seconds or toast in the oven (not regular toaster because meat will fall out) for a few minutes.

Peppery Potato and Carrot Bread

2012-01-19T15:47:00.000-05:00

I am super busy this week so made leftover roast beef and Dill Havarti sandwiches for dinner last night. They were great with tomato, cucumber, and sweet peppers salad!

This recipe makes three small loaves.

The best thing about sandwiches was this bread, lightly toasted to the crunchy perfection. It was so good!

Ingredients:

1 cup plus 2 tbsp water
2/3 cups shredded carrots (I needed to use leftover carrots and that's why I tried this recipe!)
2 tbsp butter (light Land O'Lakes, it really does taste like butter)
3 cups bread flour (King Arthur's, always)
1/2 cup dry mashed potato mix (buttery taste flavor)
1 tsp lemon pepper seasoning salt
1 tbsp sugar
1 tsp salt
2 tsp bread machine yeast

Directions:

Let your bread machine do the "heavy lifting."
I divided the dough into three foil bread pans. If you have large bread pans, you can use two. This bread rises to more than double the size so you need to have enough space. A large round loaf will work, too.
Preheat your oven to 400 F (or 350 if baking a large loaf).
Let dough rise for an hour, in a warm draft-free place.
Bake for 15-30 minutes, depending on the size of your loaf (loaves).
It's great warm, with a bit of butter. Even better toasted!

Bacon, Cremini & Camembert Potatoes with Lamb Loin Chops

2012-01-15T16:05:00.000-05:00

I saw this Bacon, Cremini & Brie Potatoes recipe here and decided to use it for dinner today, since we already had most of the ingredients and it looked so yummy and easy to make. Yes, dinner! :) We usually have late breakfast and then early dinner on Sundays.

Ingredients for Bacon, Cremini & Camembert Potatoes:

2 medium baking potatoes
2 tsp olive oil
2 bacon strips (center-cut), chopped
1/4 lb sliced baby portobello (cremini) mushrooms
2 oz Camembert, sliced and divided in half
1 tbsp fresh parsley, finely chopped
1 cup assorted mini bell peppers, cut into strips
salt/pepper/other spices to taste

Ingredients for Lamb Loin Chops:

2 lamb loin chops
2 cloves of garlic, pressed
salt/pepper/other spices (I used rosemary)
a splash of olive oil
a splash of lemon juice or balsamic vinegar

Directions:

Marinate lamb loin chops overnight.
Scrub and pierce potatoes. Rub potato skins with oil and sprinkle with salt/pepper/other spices.
Bake potatoes at 400 F until tender (about an hour).
While potatoes are baking, grill or pan fry lamb loin chops. Cover to keep warm.
Marinate mushrooms and peppers in the meat marinade, just for a few minutes.
Cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels.
Saute mushrooms and peppers, separately. Cover both to keep warm.
Cut an X in tops of potatoes. Insert cheese slices. Top with mushrooms and bacon.
Add lamb loin chop and some peppers to each plate. Place in the oven for just a couple of minutes, to make sure all ingredients are warm and cheese is melted. Be careful -- plates will be very hot! Place hot plates on another set of plates or use heatproof mats.
Note: As I was finishing this meal today, I mentally kicked myself for not using these handy fajita skillets. They come with stands and handle covers! I should have just arranged everything on these skillets, warmed up the meal in the oven, and brought them directly to the table. Oh, well -- next time!
Sprinkle with fresh parsley.
Enjoy!

I shared on:
http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-blog-hop-48
http://designsbygollum.blogspot.com/2012/01/foodie-friday-snowy-january-afternoon.html

Ah, students...

2012-01-15T10:06:00.001-05:00

So I am checking email this morning... One online course student replied to my reminder about several important steps of completing Assignment A. Some students were cutting corners, thus a need for a quick reminder.

Student: "I don't know how to complete Assignment A. And I don't have a book to find the topics."

Yes, that's all. Nothing else. It's like, "I don't care and what are you going to do about that?"

Ms. Alice: "Student, if you look on the course homepage, you will see an introduction video that demonstrates how to use various course resources. That should lead you to the folder where I posted Chapter 1, anticipating the usual procrastination. However, I will not be posting any other chapters. If you don't have your book next week, I don't want to hear it. Also, you will discover another folder filled with video demos of various assignments, including Assignment A. Have a great semester!"

I am happy to report that this student is one of only few students still trying to play an excuse game with me. Most of my online students this semester are doing great. I spent a lot of time last semester on creating video tutorials but it was well worth it. Students are doing much better on interactive assignments.

Lemon Raspberry Madeleine Cookies

2012-01-14T23:33:00.000-05:00

I knew we would have company this afternoon so made yummy madeleines this morning. We served them with hot tea and coffee. I am happy to report that S. just savored the last one (apparently, he hid it in his napkin when he saw the plate rapidly emptying, lol)!

Madeleines are so elegant... and literally melt in your mouth... Add a dollop of raspberry whipped cream and it's -- oh my! Even more importantly, they are easy to make and don't take much time. You only need about half an hour to whip up a batch of approximately 20-24 (depends how much batter you add to each cup). It takes about 15 minutes to make the batter, 8-10 minutes to bake, and 2-3 minutes to cool and sprinkle with powdered sugar. I have two pans so baked all madeleines at once. If you only have one pan, add another 15 mins for baking the second batch.

Ingredients:

2/3 cup plain flour (I use pre-sifted)
1/4 tsp baking powder
1/2 cup butter, melted and cooled a bit (place it in the microwave on one minute before starting to beat eggs; it will be the right temperature when you're ready to fold it into the mixture)
2 eggs
1/2 tsp lemon extract
1 tsp raspberry extract plus the amount needed for the whipped cream (I used another tsp)
1 cup powdered sugar plus the amount needed for the whipped cream (sorry, forgot to measure)
heavy cream (sorry, forgot to measure -- approximately 1/2 of the small container)

Directions:

Preheat oven to 350 F.
Spray the pan with non-stick spray.
Sift together flour and baking powder in a small bowl, then set aside.
Beat eggs with lemon and raspberry extracts on high speed for 5 minutes.
Gradually beat in powdered sugar.
Beat another 5 minutes.
Gently fold flour mixture into the egg mixture.
Then gently fold the melted and cooled butter.
Mix until smooth. The batter will resemble pancake batter somewhat.
Spoon the mixture into madeleine cups, filling almost to the top but not quite (to allow for rising).
Bake 8-10 minutes or until edges are golden brown.
Cool in the pan for a couple of minutes.
Loosen each cookie carefully with a plastic knife (be careful not to scratch the pan).
Invert pan on a cooling rack or plate.
Cool about 5 minutes and sprinkle cookies with powdered sugar.
Whip heavy cream with powdered sugar and additional raspberry extract, until thick.
Serve in a bowl next to a plate of madeleines. Some people place a dollop of cream on each cookie before serving. I let my guests decide. Most of them do add whipped cream because it's a perfect addition to dainty madeleines.

Cajun Smoked Sausage Bean Soup and Major Changes

2012-01-13T20:11:00.001-05:00

It's so cold outside! Well, 40s during the day is cold for me. And low 30s at night. I live in the state where flip flops and short sleeves are the norm most of the year. So, yes, this is cold for me. And I am tired -- a loooong week, with still lots to do. So soup for dinner!

We learned at the faculty meeting this morning that major changes are looming ahead. A couple of months ago, we have been given a green light to begin the process of becoming a four-year rather than a two-year school. Apparently, that triggered a lot of issues with transfer vs non-transfer programs and courses. In response, programs were reshuffled to different departments. My program is one of them. So, if these changes are approved by the majority of faculty, I will have a new dean in a few months. My current dean is absolutely wonderful and I would sure miss her. There is always an uncertainty about the new person in charge... but I don't really anticipate any negative things. And I do have tenure, which is not 100% foolproof, of course, but does help with job security.

My program will also lose the current funding. However, it's not necessarily the bad news. Right now, most of the funds are used for conference presentations and associated travel expenses. However, the current requirements are stringent and exclude most of the research-related conferences I personally prefer to attend. The new department actually encourages research.

Also, there are two new administrative positions. I am encouraging S. to apply. It would be so nice if he could move here... Those of you who are praying, please say a prayer for us...

It's based on this Italian Sausage Bean Soup recipe. I did not have all the ingredients, though, and did not feel like shopping. Here is what I made. It's yummy, filling -- and warm! :) Cajun smoked sausage is a bit spicy and smoky... Beans, barley, and veggies are filling. Herbs, especially fresh parsley, add tantalizing aroma.

Ingredients:

1/4 lb Cajun smoked sausage
1 small onion, finely chopped
2 small garlic cloves, finely chopped
1 tbsp olive oil
1 (14 1/2 oz) can reduced-sodium chicken broth
1 (14 1/2 oz) can white and green lima beans
1 large tomato, chopped
1/2 cup quick cooking barley
1 large carrot, sliced
1 tsp Italian seasoning
2 tbsp fresh parsley, finely chopped
Salt/pepper to taste

Directions:

In a Dutch oven, heat olive oil and saute onions and garlic. Add sausage and cook for a few minutes. Then add tomato and carrots; cook for several more minutes.
Stir in broth, beans, barley, and Italian seasoning.
Bring to boil and season to taste with salt/pepper.
Simmer for an hour.
Stir in fresh parsley, remove from heat, and let cool for 10-15 minutes.
Serve with fresh croutons.

Letters of Reference Dilemma

2012-01-13T01:35:00.000-05:00

I recently asked somebody who is very familiar with my professional work to write a letter of reference for me. The person responded with: "Write a letter and send it to me for editing." Maybe it's just me but that response made me very uncomfortable. Is it an indirect way of saying the person does not want to bother?

I could see how this response would be appropriate for, say, a student who has taken a course with me several semesters ago. Still, personally, I would not ask him/her to write a letter. Instead, I would ask for a resume (or a CV for more advanced students) so I have more information. Then I would look up my records. And I would (and did, in the past) politely decline to write a letter for somebody I don't remember at all (e.g., too much time has passed, did not work with the person directly).

But telling this to somebody you do know well? I would feel I am offending that person.

So I responded with a polite, "Thank you." And found another person to write a letter of reference.

Did anybody have a similar experience? Am I overreacting?

Baked Apple Coffee Bread

2012-01-12T18:46:00.001-05:00

We have a meeting tomorrow morning. Everybody is tired -- first week of classes is never easy. So I made this treat to share with my colleagues. It's not overly sweet and tastes awesome with tea or coffee. You can also serve it a la mode as a dessert.

Ingredients:

2/3 cups warm water
3 tbsp butter, softened (I used Land O'Lakes light butter)
2 cups bread flour (King Arthur's, the best)
3 tbsp white sugar
1 tsp salt
2 tsp quick active dry yeast
1 cup baked apples, mashed, or 1 cup pie filling, any flavor
1/2 tsp almond essence
Powdered sugar, for sprinkling

Makes 10 generous slices.

Note: This recipe makes a large loaf, which works for me this time. In the past, I have divided the dough and made two small loaves. This bread freezes well, too. Just defrost in the fridge and warm up in a microwave for a few seconds for a quick breakfast.

Directions:

Add all ingredients, except the last three, to your breadmaker; set on Dough.
When the dough is ready, let it rest for 10 more minutes in the breadmaker.
Remove dough from the breadmaker pan and place on the lightly floured surface.
Shape and roll out into 13x8 inch rectangle (this dough is awesome to work with, very pliant).
Spray the large cookie sheet with non-stick spray.
Move the dough rectangle to the cookie sheet.
Spoon the filling lengthwise down the center third of rectangle. I used my very simple baked apple recipe and added 1/2 tsp of almond essence. Any pie filling or even jam would work. I have made this before with homemade orange marmalade -- and it was great.
On each 13-inch side, make cuts at approximately 1-inch intervals (see my drawing -- I forgot to take a photo, oops).
Fold strips diagonally over filling, alternating sides.
Let rise in a warm place for one hour or until double.
Preheat the oven to 375 F.
Bake 30 to 35 minutes or until golden brown. Caution: You may need to cover bread with foil if the top is browning too quickly, to prevent burning.
Sprinkle with powdered sugar.
Cool before slicing.

I shared here:

Good & Bad

2012-01-11T12:29:00.002-05:00

So I usually have a few students who want to race through the course. I applaud their desire to stay ahead instead of barely meeting deadlines. However, some students just do that -- race. My courses are appropriately challenging and most assignments require at least some thought, rather than mindless racing. I had to explain to one student today that simply completing assignments is far from enough. Quality is what I am really asking students to demonstrate. S/he was complaining that Week 3 assignments were not updated. I asked her/him if s/he truly spent enough time on Weeks 1-2 and submitted high quality assignments. S/he wasn't sure. I hope I got the message through. I hope...

I was not able to even touch the prospectus stuff for over a week now. But I am back to writing, yay!!! I made nice progress in late December so, if I were an airplane, I would be making a final approach now! Once I submit my chapters to the major professor, I can finalize the IRB and start making arrangements for data collection, woo-hoo! Hopefully, I will be able to defend in early February. The light at the end of the loooooooooong bleak tunnel is finally glowing brighter!

Rosemary Surf N Turf Pizza

2012-01-06T20:37:00.000-05:00

We still had one piece of steak and several bacon-wrapped shrimp left from the party. Not enough for a meal for both of us. Pizza time! Oops, no pizza sauce... Hmmm... but we have tomato chutney!

Ready to bake!

And now ready to eat!

Rosemary Dough Ingredients:1 cup warm water
2 tbsp olive oil
2 tsp salt
1/2 tbsp sugar
1/2 tbsp rosemary
3 cups bread flour (I always use King Arthur's)
3 tsp instant dray active yeast

Add all ingredients to the breadmaker bucket, set on Dough, and let it do its magic! When dough is ready, place it into the large oiled bowl. Cover and let rest in a warm place for another hour. Divide into two balls. If only making one pizza, refrigerate or freeze the other ball for later use (you can store it in the fridge for several days). I often make breakfast pizza the next day. Anyway, back to directions... Roll out the ball or spread with hands, toss, rotate while holding by the edge, to pull out edges. Have fun! The goal is to spread the dough until you achieve the desired thickness. I played with it until it fit on this rotating pan, almost 14" in diameter. By the way, I love this rotating pizza stove. It had dual heating elements so both the crust and toppings achieve the lovely golden brown.

Toppings:
1/2 10 oz jar tomato chutney (Espy's, Tybee Island)
1/2 16 oz package of whole milk mozzarella, shredded
1/2 small onion, thinly sliced
1 piece of grilled steak, chopped
8 large grilled shrimp, chopped
4 slices of grilled center-cut bacon, chopped

I spread tomato chutney on my pizza, then sprinkled with half of cheese, while shooing S. away because he was trying to steal some cheese, lol. Then I added onions, shrimp, steak, and bacon. It would have been nice to add some peppers and mushrooms but we did not have any... :( I sprinkled with more cheese and baked on the rotating pan for 18 minutes, until cheese was golden brown and bubbly. It was yummy!

I shared here:

Oops!

2012-01-06T15:30:00.000-05:00

I did not realize just how tired I am until this afternoon. Usually, I relax and catch up on sleep over Christmas break. This time, the break was way too short and there was too much to do.

This morning, I worked for several hours, until I became sleepy. It was a bit chilly in the house, I was sitting on a comfy couch, the dog was snoring in her bed, it was very quiet... Yep, I pulled the fleece blanket over me and decided to "rest my eyes" for a few minutes.

Beauty woke me up almost three hours later, when she needed to go outside and so unceremoniously pulled on the blanket, jolting me awake. Oops! It was a nice nap though... ;)

Aaaaaaaaaaaaaah! OK, feeling better now!

2012-01-04T14:03:00.000-05:00

I did not write as much as I expected during Christmas break (did we have a break? more like a few days...), even though I skipped most of the festivities. We went to see my parents for just a few hours, literally -- arrived after midnight on Christmas Day and left the next morning. Same for S.'s parents. They live much closer but we stopped for less than an hour on the way to my parents. Everybody was upset with us but both S. and I had so much to do... I was hoping to leave the heavy burden of prospectus in 2011 but, alas, it's still there... But it's much, much lighter, yay!!! Just need time, precious time... without interruptions... just some peace and quiet...
Because I wanted to concentrate on writing, I avoided any preps for this semester. And now it's here... and I am so not ready...
Several classrooms have been renovated -- nice! All software is gone -- NOT nice!
Because of renovations, my office temporarily (I sure hope so!) doubles as storage area for equipment and supplies. My request for a built-in closet in our regular classroom has been ignored so they are looking for another closet elsewhere in the building, sigh...
Part-timers are asking about this and that... this and that...
My phone is ringing off the hook...
My Inbox is exploding...
Students, refreshed after a nice Christmas break, are eager to pester me with a gazillion of irrelevant problems once again. And some of them have quite an attitude, sigh... I have to remind myself to be polite and firm... polite and firm... polite and firm...

Student: Ms. Alice, I need *** class because it works better for my schedule.
Me: Dear Student, this section is closed. Please select another section.
Student: Well, do something about it!!!
Me: Dear Student, I cannot override closed sections. Please contact the section instructor.
Student: I did and the instructor said, "No."

OK, I just ignore this email. What can I say or do? Nothing. Less than an hour later...

Student: I haven't heard back from you. I need this section.

Thus Aaaaaaaaaaaaaaaaaaaaaaah!!! Happy New Year and Spring 2012 Semester!

Super Easy Creme Brulee

2012-01-02T18:19:00.001-05:00

Here is how I made creme brulee in just a few minutes.

I forgot to take photos before serving, sorry...

First, I love this set. The package below makes eight servings so I bought two sets and love them. Because creme brulee contains so many calories, I don't make this dessert often. I do use this set for other desserts, like flan.

Second, I love this creme brulee kit. All you need to do is heat up the base, pour into individual ramekins, refrigerate, sprinkle with sugar (provided), spray with flaming mix (provided), and light to lightly caramelize the top, while guests are watching in awe! Never fails! Yes, I agree -- it does not taste just like homemade but very close! If you have made the "real" creme brulee before, you know it's a delicate and time-consuming process. Creating a very similar dessert in just a few minutes sure works for me. It's rich and creamy.

We served in individual ramekins. S. loves serving this dessert -- sprinkling, spraying, and lighting is a treat for him, lol!

New Year's Eve Menu + Yes, I Work Much Better Under Pressure

2011-12-31T19:52:00.001-05:00

On the last day of 2011, I wrote almost 10 pages -- of good stuff, not just random notes. Also, I found another supporting idea that fits nicely into what I already had. It's very simple and I don't know why I did not think of it before but it's there now!

Also, I put together a nice dinner without spending more than an hour. Yay! :) We have a few friends coming so it's going to be a fun evening.

Appetizer: Bacon-Wrapped Marinated Shrimp (ready to grill)

Bread: Sally Lunn, butterfly shape -- for the New Year! :) (done)
Butter: Parsley and Feta Cheese Butter (done)
Entree: Steak and Lobster Tail (ready to grill) with Mushroom Risotto (done, in my new fancy multi-cooker)
Dessert: Creme Brulee (yes, flames and all!!!) (done)
Drinks: an assortment of non-alcoholic sparkling juices, sodas, and juice (chilling)

I will post recipes and photos later. For now, here is a picture of the butterfly bread.

Happy New Year!!!

Smarty Had A Party

2011-12-30T15:25:00.001-05:00

After writing for the past two weeks, I am burned out... but need to finish!!! Today is almost gone and I am still playing, dreaming of throwing parties... S. and I love entertaining but haven't done much lately because both of us are so busy.

For small groups, I always use nice china, always! It does not take that long to clean up but using real china and silverware is so elegant and makes food look and taste better.

For large groups, using nice china/silverware is difficult because of (1) clean up time, (2) availability of enough settings, and (3) potential damage, especially if kids are involved. On a side note, my kids will use real china/silverware from the very beginning. My siblings and I did. Yes, there were a few items broken but accidents happen. We never threw things in a tantrum like I have seen some kids do. I strongly believe that teaching good manners early pays off handsomely later. But I digress...

So, for large groups, I love supplies from Smarty Had A Party. They have lots of cool stuff.

Now back to writing, sigh...

Chili in Bread Bowls

2011-12-29T17:16:00.002-05:00

There are several reasons for this recipe: (1) I am trying to meet a writing deadline and so don't have time for cooking or grocery shopping; (2) it's chilly outside; (3) I am trying to use what we already have in the fridge/freezer before buying anything else; and (4) both S. and I have not been feeling well and so craving comfort foods. So I have been using my crock pot quite a bit. Chili definitely meets all our current requirements, especially when served in yummy bread bowls.

Chili in Homemade Bread Bowls

The original recipe for bread bowls is here. I just made some modifications. Chili recipe is my creation but, of course, there are tons of similar recipes.

Ingredients for Chili:
1 lb beef for stew
1 can baked beans
1 can fire roasted tomatoes
1 medium onion, finely chopped
1 clove garlic, finely minced
1 tsp olive oil
fresh parsley, finely chopped -- to sprinkle on top when ready to serve

Heat olive oil in a deep skillet and brown meat, then saute onions and garlic. Add all ingredients to the crock pot. Season with salt/pepper to taste. Cook on Low for 7-8 hours.

Ingredients for Bread Bowls:
1/2 cup warm water
1/2 cup warm milk
1 egg
2 tbsp butter, softened
1 tsp salt
1/4 cup sugar
1 tbsp Herbes de Provence
1 cup white bread flour (King Arthur's )
2 cups whole wheat bread flour (King Arthur's)
3 tsp active dry yeast

Add all ingredients in order suggested by your bread maker manufacturer. Set on Dough. Once dough is ready, take it out onto a lightly floured surface and divide into four portions. Shape into rounds. Handle dough very gently at this point. Place dough rounds on a cookie sheets (lightly sprayed with non-stick spray) and let rest for one hour or until doubled. To aid in rising process, I always boil a cup of water in the microwave to create steam and place my cookie sheet there. Preheat oven to 350 F and then bake bread until golden brown (20-25 minutes). Remove and cool a bit. With a sharp knife, slice off the top and then hollow out each loaf to desired thickness. Fill with your favorite soup, stew, or chili. Sprinkle with fresh parsley or your favorite toppings.

Use scooped out bread for croutons. S. actually likes to add some croutons right away, for extra crunchiness.

2011 Food Meme: Food from Apple to Zucchini

2011-12-29T12:15:00.001-05:00

Source: La Belle Dame de Merci

A is for Apple: What’s your favorite variety?

Gala -- sweet and yummy!

B is for Bread: Regardless of nutrition, what is your favorite type?

Sally Lunn -- buttery, with succulent crust

C is for Cereal: What is your favorite kind currently?

Honey Roasted Bunches of Oats

D is for Donuts: You might not currently eat them, but what kind do you fancy?

Krispy Kreme, original, hot

E is for Eggs: How would you like yours prepared?

Poached

F is for Fat Free: What is your favorite fat free product?

Tassimo Fat Free Cappuccino (sipping one right now)

G is for Groceries: Where do you purchase yours?

Fresh Food Market, when possible; Publix

H is for Hot Beverages: What is your favorite hot drink?

Earl Grey Tea

I is for Ice Cream: Pick a favorite flavor and add a fun topping.

Plain vanilla, with homemade creme brulee topping

J is for Jams or Jellies: Do you eat them? If so, what kind and flavor?

Mango butter... I tried it on Maui and can't wait to order more.

K is for Kashi: Name your favorite Kashi product?

Go Lean Cereals are pretty good.

L is for Lunch: What was yours today?

Corn chowder with meatballs with homemade croutons

M is for microwave: What is your favorite microwave meal/snack?

Mashed potatoes. I boil them in a microwave to save time, mash/fill with goodies like butter, herbs, cream, and keep warm in the slow cooker, on Warm setting.

N is for nutrients: Do you like carbs, fats, or proteins best?

Proteins but try to eat everything in moderation.

O is for oil: What kind do you like to use?

Canola oil for cooking. Olive oil for everything else.

P is for protein: How do you get yours?

Chicken and eggs, not necessarily in that order. :)

Q is for Quaker: How do you like your oats?

Milk, butter, assorted fruits, and brown sugar on top.

R is for roasting: What is your favorite thing to roast?

Eggplant -- to be made into a dip.

S is for sandwich: What’s your favorite kind?

Panini, with lots of cheese.

T is for travel: How do you handle eating while traveling?

Try to eat healthy but sample as many local specialties as I can.

U is for unique: What is one of your weirdest food combos?

Pies with potato filling, carbs with carbs. They are yummy, though!

V is for vitamins: What kind do you take?

Daily multivitamin.

W is for wasabi: Yay or nay?

Nay.

X is for XRAY: If we xrayed your belly right now, what food would we see?

Rolls and eggs from breakfast, soup from lunch, cappuccino.

Y is for youth: What food reminds you of your childhood?

Fried potatoes and tomato-cucumber-onion-herbs salad.

Z is for zucchini: How do you prepare it?

Grilled, in a kebab.

Your turn! Please link back. Thanks! :)

Rosemary Rolls with Gorgonzola Butter

2011-12-29T09:58:00.001-05:00

S. is not feeling well so I made fresh rolls for breakfast. He loves these savory buttery rolls that melt in your mouth...

Thank you so much, Miz Helen!

Rosemary Rolls with Gorgonzola Butter

Ingredients:

1 cup warm water
1 large egg
1 tsp fresh lemon juice
1/4 cup butter, room temperature
1/2 tsp salt
4 tbsp sugar
3 tbsp powdered coffee creamer or milk
2 tbsp instant potato flakes
3 1/4 cups bread flour (King Arthur's is the only one I use)
1 tbsp bread machine yeast
1 tbsp crushed dried rosemary (or finely chopped fresh rosemary); experiment with other herbs, too
Optional: Gorgonzola butter for brushing (we always use -- it's so good;

Gorgonzola Butter
Mix 4 oz of Gorgonzola with 4 tbsp of butter, process in your food processor until smooth.

Directions:

Add all ingredients (except Gorgonzola butter ingredients) to your bread machine.
Select Dough cycle.
When dough is ready, remove it onto a lightly floured board and divide into 12-24 portions.
Shape each piece into a roll and place in a lightly greased muffin pan. Note: I usually make 12 large rolls and so use two muffin pans.
Heat a cup of water in the microwave, to create steam.
Slide your muffin pan(s) into microwave -- do it quickly, to prevent steam from escaping.
Let rolls rise until double in size -- about an hour.
Preheat the oven to 375 F and bake rolls 10-20 minutes or until golden. For large rolls, it usually takes about 20 minutes.
Brush with Gorgonzola butter.
Enjoy!

The original recipe is here. Shared here:

Corn Chowder... with Meatballs... in a Crockpot...

2011-12-28T10:06:00.000-05:00

I am writing all week (and making good progress) so don't have much time for cooking. Yesterday afternoon, I opened the freezer door to check the contents. Leftover meatballs caught my eye -- about 10-12 of them, small. Since I am so engrossed in writing right now, have no idea why corn chowder popped into my mind -- but it did. Maybe because it was a bit chilly outside? So that's how we ended up eating corn chowder last night. It was good, too! :) The entire process took about five minutes.

Meatballs Corn Chowder

Ingredients:
1 can whole corn
1 can cream style corn
1 small can (8.5 oz?) cream of chicken and mushrooms
10-12 small meatballs
2-3 potatoes, peeled and cubed (I did not have any so skipped)
2-3 tbsp butter (I used lite butter, Land O'Lakes)
1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp finely chopped fresh parsley

Mix all ingredients, except salt/pepper and parsley, in a crockpot. Simmer for several hours. Season with salt/pepper to taste. Add parsley 10-15 minutes before serving. Serve with fresh croutons.

Garlic Parsley Croutons

Ingredients:
Leftover bread or rolls, cubed
Garlic Parsley Salt (California style), to taste
Non-Stick Spray, Butter Flavor

Preheat oven to 400 F. Spray the cookie sheet with non-stick spray. Arrange cubed bread. Sprinkle with garlic parsley salt (or any other spices), toss, and spray with non-stick spray. Bake for 20 minutes or until golden brown. Mix, bringing still soft bread to the top layer. Spray with non-stick spray again. Return to the oven and bake until the top layer is golden brown. Store in an airtight container.

Red Velvet Christmas Cake -- Gift Idea

2011-12-21T16:06:00.001-05:00

This is his "sample" cake. He only used one box of mix so it's not high enough.

S. is working with several different departments on various projects, so there are lots of people to buy Christmas presents for... You know how it goes -- you buy something for one person, you need to buy for all, since all of them are involved. Last year, I baked lots of cookies and he gave small packages to everybody. Everybody loved them. Who would not like yummy homemade cookies?

This year, I am so tempted to bake but need to write. Then I had an idea -- put S. to work! Baking cookies is beyond his culinary expertise but mixing and baking bundt cakes is no big deal. So I told him to buy several boxes of any cake mix he likes and several 12x12x12 cake boxes with clear lids (Michael's). He chose Red Velvet. Then he was entrusted with my mixer and instructed to read the directions on the box, lol. He baked the cake batter in this bundt pan.

The first cake (shown above) did not come out as expected because one box of mix was not enough. After that, he mixed two boxes and filled the pan to the edge of the pattern (not the edge of the pan -- doing that would result in an overflow). Once his cakes cooled, he sprinkled them with powdered sugar. We placed cakes on cake doilies and packaged them in cake boxes. Added a red bow to each box... And he wrote Merry Christmas! on each box, along with his initials. His artistic writing always impresses me. Done! I should have snapped several photos of the finished product but we were finishing this morning and he was running late. I hope he took some pics...

S. had fun, I was able to write while still observing the process and giving advice as needed, and his "creations" were the talk of the hospital today.

And the cost...

Red Velvet Cake Mix is $1.25 per box so the cost per cake is $1.25 x 1.5 = $1.88
3 eggs per box of mix so let's say 5 eggs per cake, for easy math... $1.09 per dz so $0.45 per cake
1/3 cups of oil per box (let's say 1/2 cups per cake) is too much trouble to calculate so let's say $0.50 per cake; same goes for the powdered sugar
Bows came from the dollar store, 20 bows for $1, so $0.05 per bow.
Each cake box costs $2.49

Total: $5.87

Lamb Turbans Savory Pastries

2011-12-19T16:29:00.000-05:00

Sorry for the horrible photo. The "pretty" ones are gone. They really do look much better. :)

I posted a variation here. S. loves these little pastries and they are easy to make. I made a batch last week, for his birthday.

Special Ingredient: dibs ruman, pomegranate molasses; you can buy it online. I did not have any left so added some fresh pomegranate kernels instead. I am sure the taste would have been enhanced by dibs ruman.

By the way, these pastries can be refrigerated for several days. Just reheat in the oven until warm and slightly crispy. Microwave works, too, but they won't be crispy, of course. Perfect for easy finger foods!

Dough Ingredients:

1/2 cup plus 1 tbsp lukewarm water
1/4 tsp dry active yeast (it did not seem like enough so I added 1/2 tsp, just in case!)
1/8 tsp sugar
1 1/2 cups unbleached flour (King Arthur's)
1/2 tsp salt
2 tbsp olive oil -- don't add now, use for dipping later!

Get your breadmaker bowl out, add ingredients in order suggested by the manufacturer, and set on Dough. For more adventurous ones, dissolve the yeast and sugar in the lukewarm water. Cover and set aside to proof for a few minutes, until the mixture foams. Combine flour and salt. Pour yeast mixture over flour mixture, then knead into a soft dough.

Regardless of the method, once the dough is ready, shape it into a log. Divide the log into 2 dozen small portions. Shape each portion into 1 1/4-inch rounds. Lightly dip each round into the olive oil and place on a large tray. Cover the rounds with plastic wrap and set aside, allowing to rise for at least one hour.

Filling Ingredients:

3/4 cups grated onion (I use food processor)
1/4 lbs ground lamb (I use beef -- less fat and much cheaper)
3/4 cups peeled and seeded on the vine tomatoes, chopped into 1/4 inch pieces.
3/4 tsp salt (I will reduce to 1/2 tsp next time -- filling was a bit too salty for me)
1/4 tsp black pepper
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/8 tsp ground ginger (I did not have any so skipped)
1 tbsp dibs ruman (see note above)
1 tsp lemon juice (freshly squeezed, if available)
1 1/2 tbsp toasted pine nuts

Toast pine nuts. You can either preheat the oven to 350 F and toast in the center for 5-7 mins or toast in a small skillet, stirring often. You want them golden brown but not burned, of course. Cool pine nuts before using.

Grate the onion and drain in a fine-mesh strainer, to remove as much of the liquid as possible. Combine onions with all remaining ingredients, including toasted pine nuts. Mix well and place into the fine-mesh strainer to drain. Note: If you're not ready to make pastries, refrigerate the mix w/out draining.

Preheat oven to 425 F.

Use your fingers to flatten each dough round to 3 1/2 inches in diameter. Place 2 generous tsp of filling in the center. Lift the edges on one side and pull like a hood over 1/3 of the filling, then start tucking edges in, a small portion at a time, clockwise, like a turban. Maybe like forming a rose bud, one petal at a time? Pinch the last edge so the "turban" does unfold. :)

Transfer rounds to the greased cooking sheet or tray. Bake 20-25 minutes or until pastry edges are golden brown. Serve warm.

I said "No!" and it feels good!

2011-12-19T14:06:00.000-05:00

As a faculty member, I get to enjoy office-free and committee-free days between the end of semester (once grades are posted) and the week before classes start. Yes, I have to get ready for the next semester. However, I do NOT want to be asked to help somebody on their project because they procrastinated during the semester. Sorry, not my problem. Especially since I was asked to do a one-semester one-course release to help this person. We hired this person just for this project -- and his/her salary is much higher than my meager pay. Oops, the semester is over. See ya! Of course, I was more diplomatic, but I did tell the person that my own writing comes first for the next two weeks. I have no idea what this person will do (go and complain to the VP?) but I am tired of shoving my own writing to the back burner for the last two years while constantly dealing with this long-term assignment. Find somebody else. I am done.

You know you worked in...

2011-12-18T12:22:00.002-05:00

the health care system too long when you say that your girlfriend is not using "proper computer hygiene" when you disagree with the way she organizes folders on her computer. Oh, S. -- you are crazy!!!

Quick and Easy Breakfast

2011-12-17T11:01:00.002-05:00

I want to write as much as I can today so made this breakfast. So easy, so yummy! :) Here is a link: http://fortheloveofcooking-recipes.blogspot.com/2011/12/baked-eggs-with-tomato-and-dill.html. Try it!

"Lots of Blessings" Birthday Cake

2011-12-16T10:24:00.001-05:00

S. celebrated his 40th birthday yesterday. It's quite a milestone and he is not happy about getting old, lol, so I decided to make a somewhat funky rather than traditional cake, to cheer him up. It actually took far less time to put it together than the usual icing, decoration, etc. cake.

The base is Caramel Macchiato Cheesecake. Neither S. nor I care much for the crust so I always skip that part. Instead of coffee, I added Godiva Caramel Milk Chocolate Liqueur. Most of the alcohol evaporates during baking so it's fine even for non-drinkers like we are. It really enhances the flavor, though -- in my opinion. Like with all cheesecakes, it's better to bake it the night before, leave in the oven to cool (don't move or even touch the cake, just open the door, gently), and then chill overnight, w/out opening the springform pan.

I was planning to decorate the cake yesterday afternoon before S. came home from work but he surprised me and showed up like at 2:00 pm, unheard of! :) So he witnessed the decoration. I opened several packages of Kit-Kat bars and sliced them in half (aim between Kit and Kat, lol) with a sharp knife. One bar creates two sections of the border or four "slats." Keep adding sections until they go all around. I could not fit a two-slat section at the end so broke it in half vertically and just added one slat, which fit perfectly. S. was observing my "fence-building" and then noted that my fence was a bit wobbly. I told him -- no worries! And opened a package of Fruit by the Foot, strawberry flavor! I gently pressed the "ribbon" all around the cake, then gently pulled the paper away. The leftover portion of the "ribbon" became a bow (I just tucked the ends inside). I have used the "ribbon" before -- it's such an easy but elegant touch, in my opinion. I added peanut M&Ms to the top (just one layer), as a symbol of "lots of blessings." They were great for catching the dripping wax, too. Finally, I added 40 mini candles. Done! :)

I found a treasure!

2011-12-14T22:02:00.003-05:00

I discovered an awesome health foods market just a few minutes from the house! Don't ask me why I did not bother to check it out before, even though I have seen quite a few times. It's tucked in a little shopping center and I am not there often but still... Anyway, I needed an ingredient not stocked in most grocery stores so I decided to visit this health foods store... They had what I needed -- and more!

Like "really" fresh milk... They label proclaims: 100% Milk, The Way God Intended!

They even had non-pasteurized milk but I am not that adventurous, so bought a GLASS bottle of pasteurized milk. Oh, the taste of my childhood, while staying on grandparents' farm... And when I return to buy another bottle, with my empty milk bottle, I will get a significant discount! Sadly, this is almost unheard of in this part of the country...

They have so many truly fresh organic items... And prices are very reasonable, too. Wow, what a treasure! :)

Walk the Dog or Drink a Can of Coke Dilemma

2011-12-13T12:46:00.003-05:00

Calories Burned with Walking The Dog

204 calories per hour

Assuming a body weight of: 150 lbs

Source: http://caloriecount.about.com/calories-burned-walking-dog-a498

This is equivalent to eating any of the lines of the following table.

Quantity	Description	Cals
0.8	Grande Starbucks Caffe Latte - Made with whole milk	272
0.3	McDonald's Big Mac - With cheese	704
2.6	Glasses of wine (3.5 fl oz)	79
0.7	Snickers Bar	273
1	Cans of Coca-Cola	207
6.8	Carrots	30

If I want to have this figure, I better walk the dog... ;)

Thank goodness and good riddance!

2011-12-12T11:06:00.006-05:00

That's how I felt last night and this morning... Grades are due by noon and I needed to make several last-minute adjustments. The annoying woman kept running around, chattering about anything and everything. She poked through cabinets and picked up every trinket, asking what is this and what is that... Where did you get this and where did you get that... Then she wanted to know "everything" (a direct quote) about our relationship. Really?!?!?!

Grrrrrrrrrrrrrrrrrrrrrr!!! Just sit down and be quiet, go watch TV, whatever! I can work and carry a normal conversation but her incessant jabbering really got on my nerves. Even her husband was annoyed and told her that his ears were hurting and would she please be quiet. Yeah, like she listened...

Thankfully, the person who was taking them to the airport came shortly after 10:00 am. The house is quiet... So peaceful... Wow! We have had many people staying with us over the last few years because we have extra room and love to have company. The husband shared very interesting stories with us and it was really nice to get to know him. The wife??? Goodness gracious, I don't want to see her again, ever!

Gluten-Free Bread, Bacon Potatoes, and One Very Rude Person

2011-12-11T10:26:00.001-05:00

Our distant relatives, an older couple, are staying with us for about a week. Thank goodness S. had to deal with them all week and I did not get here until Thursday night... And they went somewhere else Thursday-Saturday and did not get here until last night. So last night my first encounter. First, I was subjected to non-stop drilling about what seems like every square inch of my life. I don't like being grilled and, proud to report, evaded most of the questions by providing vague answers and changing the topic. It's not like I am secretive or anything but, come on, I never met them before and so why would I divulge personal information?Then I asked about the time I should serve breakfast. The woman made a sour face, rolled her eyes, and declared that she is watching her figure (overweight, lumpy -- watching figure? really?) and does not eat breakfast. As my brain started processing this information (Yay! Since we normally just grab yogurt or fruit, I won't have to change my routine), she asked, in the same breath, what was for breakfast? Um, mixed messages here??? Remembering that she is on a gluten-free diet, I suggested potatoes and eggs. Then she wanted to know exactly what kind of potatoes... Grrrr!

Gluten-Free Bread (sorry for the blurry photo)

This morning, I woke up early and made gluten-free bread. Since I don't normally make gluten-free bread and did not want to buy rice flour, etc., I just bought this bread mix. It requires eggs and milk. I just added all ingredients (as well as some rosemary) to my bread maker and set on Dough. When it was done, I let it rise for an hour, then baked at 400 F for 40 minutes. Considering that it's gluten-free, this bread was surprisingly good.

While the bread was baking, the woman wandered into the kitchen, asking what I am doing. I told her that gluten-free bread was baking while I was working on other stuff. She wanted to know how I made the bread so I showed her the box, telling her that, while I make regular bread from scratch (she saw me make it last night), I did not have all the special ingredients and so used the mix instead. She asked if she could keep the box. OK, sure...

When breakfast was almost ready, she wandered into the kitchen again, picked up the bread mix box she left on the counter earlier, and said she won't keep it after all because "she is honest." Have no idea what she meant by that and did not want to ask...

So we sat down to eat and she, who supposedly does not eat breakfast, grabbed a slice of bread before we even had a chance to say grace. She ate a bite, declared the bread to be too bland, and proceeded to load it with butter and jelly. See the photo above? She ate almost 1/3 of the loaf, slice by slice, while muttering that she can't be too picky!!! I was speechless... Especially after tasting the bread and finding out that it was tasty and fragrant. Yes, not like the regular bread, but come on -- it's gluten-free!

Bacon Potatoes

Ingredients:

5-6 slices center-cut low fat bacon (I always drain fat)
5-6 medium potatoes
1/2 tbsp olive oil (if you don't drain bacon fat, don't add oil)
salt/pepper/other spices to taste

I also made potatoes with center-cut bacon, since it has much less fat than regular bacon. I snipped bacon into pieces (kitchen shears work great), fried it until golden brown, and drained fat. This way, most of the fat is gone and there are crispy pieces of meat. Meanwhile, I peeled and sliced (1/10 inch thickness or so) several potatoes. I added approximately 1/2 tbsp of olive oil and potatoes to the skillet with bacon pieces, then fried on medium (it's more like sauteing than frying because of lower heat). Halfway through cooking, I added salt and pepper to taste (you can use flavored salt, like garlic salt).

Boiled eggs, beverages (coffee, tea, juice), and condiments (butter, jelly) completed the breakfast.

The guy was very polite and happily ate several servings of potatoes and a couple of slices of regular bread I made yesterday. He must be a saint to put up with this woman...

Orzo Mushroom Bake -- on my list...

2011-12-09T12:31:00.001-05:00

Grading!

2011-12-07T14:23:00.001-05:00

Ah, grading, grading, grading... A never-ending story. I update grades throughout the semester but it's still a daunting task because I want to make sure students know why they were assigned a certain grade and what they can do to improve. In my opinion, grading is more than just assigning grades -- it's a critical teaching opportunity. Also, consistency is very important but oh so difficult to achieve. I use detailed grading rubrics (shared with students to be used while they working on assignments) and that helps, a lot.

Here is an interesting post (and the source of photo below).

Hungry...

2011-12-05T14:04:00.001-05:00

I had a gazillion things going on this morning and left the house w/out my lunch. Now I am hungry... I really want a bowl of this soup. It looks so delicious! I think I will pick up the ingredients on the way home and make a pot tonight. It will be awesome with lightly toasted Sally Lunn bread I made yesterday...

Pelmeni (Russian Ravioli)

2011-12-04T16:44:00.001-05:00

I don't make pelmeni often because they (1) are bursting with calories and (2) do require a couple of hours to make. However, they are definitely worth an effort and oh so yummy! :) Also, it's a great way to put kids to work, lol. Our little nieces are well-mannered, compared to other kids their age, and eagerly participate in any hands-on projects, w/out making too much mess in the process. They came to visit this afternoon and proudly made late lunch. And there are no leftovers so I don't have to worry about those lingering calories calling my name... ;)

To save time, you can use pelmeni mold. I have an old-fashioned heavy aluminum (alloy?) mold, which is pricey, especially shipping costs, but you can buy a significantly cheaper, plastic version here. This site also contains step-by-step directions. They provide a slightly different recipe but I have not tested it. My recipe, listed below, has been in the family for many years and it always works for me. Mom never measures ingredients, just adds a little bit of this and a little bit of that until she gets the perfect consistency. I had to observe her quite a few times and then practice on my own until I derived this recipe.

Another way to make pelmeni is traditional way -- family-style, with everyone around the counter, filling and shaping. That's what we did today -- to have more fun! :) See directions below.

Ingredients for the Dough:

3 cups all-purpose flour

1 egg

1 tsp salt

1 cup water

Mix and knead until you achieve the consistency of soft playdough. Mom pours the flour on the mixing surface, in a little mound, then makes a small hole at the top. Like a crater? ;) Then she pours in the egg, salt, and a little water. She kneads, adding more water, until the dough is ready. Sorry, too much trouble for me...

I just place all ingredients in my breadmaker and set on Dough. You don't have to wait for the entire cycle. When the dough achieves soft playdough consistency, place it in a bowl, cover, and refrigerate for at least an hour or overnight.

Ingredients for the Filling:

1 lb ground beef or turkey (raw, not cooked)

salt, 1/2 tbsp

pepper, 1/2 tbsp

small onion, grated or very finely chopped

Just mix meat, salt, pepper, and onion. You can also add sauteed mushrooms (nothing traditional about that but I like it).

Once the dough is ready, divide it into four portions. Roll out each portion, on a lightly floured surface, as thinly as you can. The dough should be almost translucent. It's fairly easy to roll out, though. Just be patient. Use a round cookie cutter (I improvise with the cap to non-stick spray, lol) to cut the dough into circles. Form filling into small meatballs, approximately 1 full tsp, and place in the middle of each circle. Fold the circle in half and firmly pinch edges. Then bring two corners together and pinch, to form a round dumpling. Here is a photo from today:

Fill the large pot with water, add some salt (like you would for pasta), and bring to boil. Carefully drop pelmeni into the boiling water, bring back to boil, reduce heat to medium, and cook approximately 10 minutes or until done. Remove with the slotted spoon and add a bit of melted butter, to prevent sticking.

Traditionally, pelmeni are served with lots of melted butter and/or sprinkled with white vinegar and freshly ground black pepper (I personally don't care about vinegar and pepper). You can also add some freshly grated Parmesan (my favorite and how we served today) or Afredo sauce. Sour cream is another great idea. I don't recommend tomato sauce because it overpowers the aroma and taste of pelmeni, in my opinion. Enjoy!

Blinchiki for Breakfast

2011-12-03T22:08:00.001-05:00

We have distant relatives, an older couple, staying with us for a few days. This morning, I wanted to treat them to a nice breakfast. Blinchiki (blintzes) are always a hit and this morning was no exception. I have used this recipe for many years, with great results.

Ingredients (for 4 servings of 2 blinchiki each):
1 1/2 cup milk (2% works great), warmed just a bit
3 large eggs, at room temperature
2 tbsp butter, melted
2/3 cup all-purpose flour (I always use King Arthur)
1/2 tsp salt

Combine the milk, eggs, and butter in a medium bowl.
Mix at medium speed for about one minute or until well incorporated.
Combine flour and salt in a small bowl.
Add to the milk mixture.
Mix at medium for another minute or so; again, until well incorporated.
Cover and refrigerate for at least 2 hours or overnight.
Lightly grease a small non-stick skillet and preheat at medium heat.
Pour 1/8 to 1/4 cups batter (adjust thickness to your liking; I like thicker blinchiki so use 1/4 cup measure) and move the skillet from side to side, to spread the batter.
As the batter starts cooking, you may want to tilt the skillet again, to make sure batter is spread evenly. You may need to adjust heat (I use 3 on my electric stove).
Cook until top appears slightly dry.
Flip with spatula (you may need to loosen edges a bit) and cook for 15-20 secs longer or until steam stops rising.
Remove to the plate.
Cook the remaining blinchiki, stacking them on the plate.
You can serve them immediately, like traditional pancakes (with jam, syrup, whipped cream, etc.).
Traditionally, they are served with various fillings, though. My favorite is chopped cooked chicken with sauteed mushrooms and cheese.

Well, thank you for accepting my money...

2011-11-27T16:44:00.001-05:00

Dear Alice,

Your XXXX order has been accepted and will be shipped when ready!

XXXX Shipping Rep

Well, thank YOU for accepting my money. Where is YOUR thank you for my order??? I did get a couple of nice deals from this company but their communication skills are sorely lacking, in my opinion.

Retail Madness -- Not for Me!

2011-11-26T15:33:00.001-05:00

S. took Beauty out for a walk on Thursday night, then decided to drive around a bit (she loves sticking her head out of the window). Next thing I know, he calls me from the outlet mall, telling me it's open and there are lots of people. I told him -- have fun if you like but I don't feel like fighting crowds for questionable deals. The crazy guy stayed out all night, calling and waking me up periodically, happily reporting his purchases. Apparently, the dog and her master had a good time. She loves people-watching and he loves browsing through stores. I had a relatively restful night (if you don't count calls every couple of hours). It's a good thing that I can carry a "conversation" while mostly asleep -- I just put the phone on speaker and mumbled responses when prompted (or most of them anyway) until he would find another "deal" and promise to call back. Sure, honey, carry on... Another good thing is that I can fall back asleep fairly easy most of the time.

They came back around 8:00 am, tired. I was awake and well rested, enjoying a morning cup of coffee and watching shopping madness on TV (that's as close as I am willing to get to it, thank you very much). S. refused to show me all purchases so I am assuming those were my presents??? S. can't keep secrets for long so I am sure he will spill sooner or later, lol.

I did buy a few things online, after tracking prices for a few months, so I know for sure I saved a bit of money. Not much but probably more than most of these crazy people who don't realize that retailers often jack up prices and then post huge discounts, luring people into thinking they are saving buckets of money. Yeah, sure...

Crockpot Apples

2011-11-25T00:11:00.001-05:00

In many cases, simple recipes are more delicious than those with a long list of ingredients and instructions. Even though we always have quite a few desserts for holiday meals, this one is always my favorite. While whole baked apples look nicer, they do take space, especially if baked in the oven. This simple dish takes just a few minutes to throw together and smells so good while cooking, while other dishes are served... If there are any leftovers (not likely), these apples are awesome with oatmeal.

Everybody was stuffed today and so I just kept my apples on Warm for a couple of hours until everybody was ready for dessert. Fancy desserts were forgotten as people lined up for this simple treat. I decorated each serving with fresh mint leaves and planned to take pictures. Yeah, sure... I was barely able to save a serving for myself! :) S. gobbled up his and was trying to sweet-talk me into sharing. I don't love him that much! ;)

Ingredients (8 small servings -- tripled today):

4 large apples, cored and sliced (not too thinly, maybe 1/4 inch)
1/2 cup brown sugar
1/4 stick light butter (Land O'Lakes is my favorite because it still tastes like real butter), sliced
Cinnamon, to taste
Optional: cranberries, raisins, nuts, etc.

Core and slice apples, toss with brown sugar. Add to the crockpot. Arrange butter slices on top. Sprinkle with cinnamon. Cook on medium for 2-3 hours (or on low for 4-5 hours) or until done. Serve a la mode.

A bit of retail therapy...

2011-11-22T14:12:00.001-05:00

One of our work-study students was selling things from Celebrate Home catalog a couple of months ago. I knew that she was struggling financially and so purchased several items, then promptly forgot (given my crazy schedule, it's a miracle I can remember anything, lol). My stuff arrived today, just in time for the cooler weather.

Bean Pot

Bean Pot Basket

Cookbooks

Where have you been???

2011-11-21T12:26:00.001-05:00

I have several students this semester who are totally clueless (and have been since Day 1 -- I posted about this issue earlier). Having taught for the past 15 years, I have had my share of such students but honestly don't remember any of them being this bad... really...

It seems like every time I am explaining something, these same students ask stupid questions (yeah, yeah -- there are no stupid questions; but there are!). For example, I would describe and demo how to, say, create a chart. Students would ask questions. Everybody "gets it." A few minutes later, one of my "problem" students' hand shots up. "How do I create a chart?" There is a collective groan of frustration but this individual is usually unfazed.

In case you're wondering, I do utilize various instructional methods, catering to various learning styles. I do remove potential distractions (e.g., students are not allowed to access personal websites or text, I move around the room, I frequently stand behind them so I can see computer monitors, I do ask questions to keep students on task, I don't lecture for long periods of time, I ask students to follow my demos so they are actively engaged). Yet, apparently, I can't stop certain individuals from daydreaming (or whatever they are doing). And it's not a one-time deal, either...

Oh, and these students usually request (and often demand!) extra credit, even though they snoozed through regular course assignments. Profgrrrrl had a great post about this type of students a few days ago. She describes my "problem" students perfectly.

Just received an email from one of these students, asking a question we discussed ad nauseam for the past several weeks. What do I tell this student??? "Where have you been???" Can't -- will definitely show up on my course evals and, more importantly, this question won't accomplish anything.

I worry about these students... How will they function in the workplace? What can I do to snap them out of this apathy (or whatever it is)?

Lunch!

2011-11-19T11:18:00.001-05:00

We have some leftover mashed potatoes so I am making Duchess Potatoes for lunch. Also, making eggplant roll ups. This fresh bread completes our lunch. Bread is baking now while I am making potatoes and S. is grilling eggplant. Teamwork! :)

Roasted Butternut Squash Soup

2011-11-18T20:32:00.001-05:00

It seems like everybody is making butternut squash soup so guess what was for dinner tonight? ;)

Here is my version. It was super yummy and even S., who usually does not care about soups, had two bowls and said he really liked it!!!

Roasted Butternut Squash Soup

Ingredients:

1 large butternut squash, peeled, seeded, and cut into chunks (S. and his muscles helped)
1 large onion, peeled and quartered
3 garlic cloves, peeled
2 tart, ﬁrm apples, peeled, cored, and quartered (or pears)
8 tablespoons butter, melted and divided in half
4-5 cups homemade chicken stock
Salt and pepper to taste
1-2 lean bacon strips, finely chopped (use center-cut, only 23 cals per slice)
2 tbsp fresh parsley, finely chopped

Preheat oven to 400 F.
Toss the squash, onions, garlic, and appleswith the butter to coat. Season with salt and pepper.
Roast stirring every 10 minutes until the vegetables are fork tender andlightly browned, about 40 minutes.
Finely chop bacon and fry until crispy. Drain.
Place half of the vegetables with 2 cups of stock in a food processor andpuree until smooth.
Repeat with the remaining vegetables and 2 more cups ofstock.
Heat the pureed mixture in a soup pot and add bacon, parsley, and more salt/pepper (if needed). If it's too thick, add more chicken stock (or cream, if you like it).
Simmer for 5-10 minutes.
Serve with fresh crusty bread.

Hmmm... apparently, I don't know my name...

2011-11-17T11:36:00.001-05:00

So I get a phone call from a rude telemarketer, even though my number has been on no-call list for a long time. This individual than proceeds to insist that my last name is Alice. I told her that surely I know my own first name. She pointed out that, per HER computer records, my last, not first, name is Alice. Then she had an audacity to hang up on me! Goodness gracious, what is wrong with some people???

"In your spare time..."

2011-10-12T12:01:00.001-04:00

One of my students emailed this morning: "In your spare time, would you please..." Spare time?! What spare time?! If this person had to wait until I had "spare time," s/he would never hear from me. Good for him/her, I "make time" to answer. :)

Rosemary Feta Cheese and Bacon Bits Bread

2011-10-10T00:12:00.000-04:00

I had a rough week (lots of work-related issues and an eye infection that slowed down my writing) so was mainly catching up this weekend, too exhausted to cook much.

I did make a pot of my chicken noodle soup, since it does not take much time at all but has lots of fresh veggies (onions, mushrooms, celery, carrots, tomatoes, lots of parsley). S. loves this soup so he did not mind eating it for several meals.

I also made Feta Cheese Bread, by modifying this recipe. It took just a few minutes to make. Also, I needed to use some leftover feta cheese. This bread is delicious, especially when still warm -- chewy on the inside but flaky on the outside, infused with aroma of rosemary, feta cheese, and bacon. Combined with homemade chicken noodle soup? Mmmmmmmm... Time spent? 15-20 mins for soup and under 5 mins for bread. Hmmmmmm... ;)

Ingredients:

2 1/4 cups bread flour
1 cup warm water
1/4 cup olive oil
1 cup feta cheese, crumbled (I only had 1/2 cup this time)
3 oz bacon bits
3 tsp yeast
1/2 tsp salt (I used 1 tsp because I only had 1/2 cup feta cheese; salt is important for the rising process)
1 tbsp crushed dried rosemary

Directions:

Add all ingredients to the breadmaker bucket (liquids first, yeast last).
Set on Dough cycle.
Spray the cookie sheet with non-stick cooking spray.
Spread the dough so it's not thicker than 1 1/4 inches (flatten with your hands).
Score the top in squares or diamonds.
Let the dough rise for an hour, away from the draft (microwave is a perfect place -- just make sure nobody turns it on, lol).
Preheat the oven to 350 F (I have a small oven so 400 F works better).
Bake for 30-40 minutes or until golden brown.
Cool a bit and cut, following your scoring marks.

Sweet Breakfast Rolls

2011-09-29T09:09:00.002-04:00

I have been away from home for over two weeks because of two back-to-back business trips. So poor S. has been relying on frozen leftovers. Driving home last night, I decided to make sweet rolls for breakfast that I have seen on this blog. S. was very happy to walk into the kitchen, fragrant with freshly baked bread aroma, and snag several buttery sugary pillowy rolls. He also took several with him, to snack on later. I was very, very good this morning and only had one small roll. :) Now I need to get back to writing -- one chapter is ready to go, two more are getting close. I really would like (and know I can) finish rough drafts by the end of this weekend.

A few words about these rolls... Some breads don't do well if left overnight in the fridge. The original recipe did not say anything about that but I haven't had much sleep over the last two weeks (and I am not a morning person under the best circumstances) and wasn't about to wake up very early just to make rolls. So I made the dough and left it in the fridge overnight. It worked!

Ingredients:
1/2 cup whole milk -- didn't have any milk so used half-and-half
5 TBSP unsalted butter
2 4x1 inch strips of orange zest (use a vegetable peeler) -- chopped a medium orange into small pieces
1 tsp vanilla extract -- use almond emulsion, same amount
3 large eggs, lightly beaten
1 3/4 tsp active dry yeast -- I used 2 tsp
1/4 cup warm water
3 1/2 cups all purpose flour -- used bread flour, King Arthur's (strongly recommended)
1/4 cup granulated sugar
1 tsp. kosher salt
Topping:
4 TBSP unsalted butter, melted
1/4 cup granulated sugar
Directions:
(1) Heat the milk, butter, and orange peel on low-medium flame until butter is melted. Discard the orange peel. I chopped a medium orange, mashed to release juice while butter was melting, and then discarded lare pieces. I think it will be better to finely shred zest and just leave it in the dough for added fragrance and texture.
(2) While milk-butter mix is cooling, dissolve yeast in 1/4 cup warm water. Let sit until bubbles form.
(3) Lightly whisk eggs and add to the cooled milk-butter mixture, along with almond emulsion.
(4) Pour milk-butter-egg mixture into the breadmaker bucket.
(5) Add the remaining ingredients -- flour, sugar, salt, and yeast mixture.
(6) Set on Dough -- takes 1.5 hours for my machine.
(7) When the dough is done, lightly spray the glass bowl with non-stick spray. If not ready to bake rolls right away, form the dough into a large ball and place into the bowl. Cover with plastic wrap. Refrigerate overnight.
(8) Divide the dough into 24 small rolls. Roll each roll into a thick rope, about 4 inches long. Make a knot so one end is peeking at the top and the other at the bottom. Arrange on the baking sheet. Let rise in a draf-free place for about an hour (I use microwave oven -- you just need to make sure nobody decides to turn it on, lol). I set an alarm for approximately one hour before I knew S. would wake up for work, formed rolls, and went back to bed.
(9) Preheat oven to 350-400 F (I used a small oven and it does not heat as well, so used 400; 350 is better for large ovens).
(10) Bake rolls for 20-25 minutes or until evenly golden brown.
(11) Brush each roll with melted butter and sprinkle with sugar.
(12) Enjoy with morning coffee or tea. I made Earl Grey this morning.

"Live" Chat "Conversation"

2011-08-26T22:24:00.002-04:00

Agent: Good evening, how can I help you?
Alice: I am a course instructor and having problems with...
Agent: Please give me a moment to find an answer for you.
Agent: If you are a student, please go here to find a solution...
Alice: I am not a student. Would you please address my question?
Agent: Please give me a moment to find an answer for you.
Agent: This request requires additional research and response time. We will get back with you via email.
Alice: When should I expect a response?
Agent: Please give me a moment to find an answer for you.
Agent: This request requires additional research and response time. We will get back with you via email.
Alice: I am also having problems with... maybe you can help. Asking a VERY simple question, just to test the system!
Agent: Please give me a moment to find an answer for you.
Agent: This request requires additional research and response time. We will get back with you via email.
Alice: May I talk to your supervisor?
Agent: Please give me a moment to find an answer for you.
Agent: This request requires additional research and response time. We will get back with you via email.
Alice: Are you a robot???
Agent: I am a Live Person.
Alice: Can you answer my question then?
Agent: Please give me a moment to find an answer for you.
Agent: This request requires additional research and response time. We will get back with you via email.

Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr!

Spa Day

2011-07-28T20:43:00.000-04:00

This summer just disappeared, leaving me behind, in shock, staring in amazement at how much stuff I planned to accomplish and was not able to... I will have two weeks to catch up and, fingers and toes crossed, will get the important stuff done, of course. Like finishing at least the first two chapters of my prospectus! I had such a nice start -- finished a detailed outline, added some ideas that made the writing exciting once again... Only to be mowed down by a string of events that left me exhausted... NOT discouraged, though...

After a horrible toothache last week, that interfered with my ability to get a good night's rest, I was exhausted this morning... So I picked up the phone and called one of the local spas, hoping they can work me in. And they DID! After enjoying half a day of pampering (salt scrub/soak, massage, facial, mani/pedi, haircut), I am ready to face a very busy weekend!

Toothache is gone -- thank goodness!!!

2011-07-27T22:10:00.000-04:00

Apparently, the new dentist did not file new fillings properly and so the nerve in my lower tooth was not happy and decided to scream for relief, making me miserable and despertate for a week. My old dentist was able to fix the problem in a few minutes and what a blessed relief it is! My teeth are still sensitive and I am still furious about silver fillings but being pain free is awesome!!!

Toothache...

2011-07-24T18:14:00.000-04:00

I have been using the same dentist for over ten years, always with great results. Recently, he decided to semi-retire and share his practice with a younger dentist. Last time I visited the office for routine cleaning, the new guy talked me into replacing old composite fillings which did not cause any problems whatsoever but, according to him, were a bit darker than they should be. I agreed. Thinking back, it was one of those lapses of judgment we all regret later... There was nothing on the x-ray and so staining must have come from tea/coffee.

So I had an appointment on Tuesday afternoon. Without telling me, the guy replaced composite (tooth color) filling with old-fashioned amalgam (silver) fillings! Also, instead of replacing a couple of fillings discussed previously, he replaced six. Yes, six. I did not even know I had six old fillings... Actually, I don't know even know if I really did. Given his other assumptions, I wonder if he just got happy with a drill??? I know it's just a speculation but still... The fillings are in the back so not visible when I smile/talk; still, I know they are there. They are (1) ugly and (2) required more drilling than composite fillings, thus weakening my teeth.

His explanations? Amalgam fillings last longer. I had composite fillings for ten years and they were just fine. I take care of my teeth to minimize the wear and tear! Explanation for six fillings? I was there already. Really?! Oh, instead of suctioning off pieces of filling material, they told me to rinse my mouth. Have you tried doing that with half of your mouth totally numb??? Yeah, not much success. When I finally was able to rinse off my mouth a few hours later, I found at least ten small pieces I could swallowed. I wonder if I swallowed more??? It's unacceptable and unprofessional!

Now here is the worst part... My teeth are not just sensitive -- they hurt! Since Tuesday! One of the bottom teeth really hurts -- a constant throbbing pain. I think he damaged the nerve and I may need a root canal now. The filling is not tight enough to protect my tooth from liquids so there is a sharp pain anytime I try to drink anything. Every sip hurts! I am avoiding hot/cold liquids but even room temperature plain water hurts. However, the filling IS covering the tooth so local analgesic does not penetrate. I tried both liquid and cream -- no effect. My gums get a bit numb but the pain is inside. The only way to stay sane is to take Tylenol. The numbing effect only lasts a few hours so I wonder how much damage I am doing to my liver...

I have an appointment with my old dentist tomorrow afternoon so, I hope and pray, he does something to relieve my toothache. It's about to drive me up the wall!!!

Should I file a complaint with ADA??? I did a Google search and found quite a few similar situations so I wonder if people are just accepting pain and suffering as routine or complaints are not going anywhere... They better NOT charge me for additional treatments!

Dude, that's rude!

2011-07-15T18:11:00.000-04:00

I should recommend this book to one of the conference participants I encountered today...

Everybody was crowding around the refreshment area after the session, getting tea or coffee. One small cluster of women already got their drinks but were standing right next to the table, blocking everybody else, and chatting, totally clueless... I smiled and said, "Excuse me, please." The response?! A glare and "SOOOORRRY!" Then she went back to the conversation! The other two women did not even bother!!! I was furious and so just squeezed behind them to get my coffee. After three hours of advance stats, I was not about to be timid! :) I needed my coffee, STAT!!! :)

On dealing with home invasion, popcorn defense, and perfect bread!

2011-07-03T14:15:00.000-04:00

Our house was invaded yesterday. Not by thieves you can swiftly kick out of your house. No, I wish it was that easy... Two families with seven kids between them, claiming some distance relationship to S., stopped by yesterday, with a 15-minute notice. S. could not say no mainly because the guys were playmates over thirty years ago and haven't seen each other for like twenty years.

The lack of warning should have been our warning... When one of the guys called, we assumed there were only two couples. I had dinner almost ready (slow-cooked BBQ pulled pork, amazing bread buns, crispy potatoes, tomato salad, and fresh watermelon -- yummy, recipes below). We had plenty for two more couples but not if they came with a package of seven kids! Worse, all four parents sat down and never moved an inch, as kids tore through the house. S. and I exchanged a look and decided NOT to experiment with BBQ sauce.

Instead, we offered an assortment of drinks and freshly sliced watermelon. It was a large watermelon but it was gone in minutes. Then I had an idea! I bought this retro popcorn maker a few weeks ago. So I took out oil, corn, an assortment of popcorn flavorings, and plastic bowls. That immediately got the attention of every kid, even the toddler. Their eyes grew wide as popcorn started flying out of the bowl. They all grabbed a bowl and stood (finally stood, instead of running around), waiting for popcorn. Wow! I ended up making quite a few batches -- ten, I think. I don't know where they were packing all that popcorn, especially after devouring an entire watermelon.

Popcorn was everywhere, as you can imagine. After they finally left, S. and I walked into the house and shook our heads at the mess. Fortunately, it only took vacuuming/sweeping and mopping the floor and wiping all surfaces with Lysol. Oh, Beauty the dog helped, too -- she happily munched on popcorn like a canine vacuum she is, lol. Bubbles the cat did not care about popcorn and just watched from her "throne," probably laughing at us. She actually hid in the bathroom when she saw those kids storm in. Bubbles, the fearless cat who usually climbs on a guest's lap to say hello!

Then we enjoyed our delayed dinner... I kept the slowcooker on warm so pulled pork did not need to be reheated. I used this recipe and added extra BBQ sauce.

The bread would have been better fresh out of the oven but it's an awesome recipe and so we just warmed it in a microwave for a few secs. The recipe is here. Try it -- you will never buy hamburger buns again, I promise. :) I made 12 smaller buns. The recipe calls for nine but they are HUGE.

Tomato salad was very simple: thinly sliced onions, chopped tomatoes, garlic salt, olive oil. It was a bit soggy.

Crispy potatoes were ruined, though... :( They are easy to make but must be eaten fresh out of the oven. It's a very simple recipe: peel and slice potatoes into wedges, soak in cold water for one hour, drain the water, and dry potatoes with paper towels. Toss with olive oil, garlic salt, and a bit of red pepper. Bake in a preheated oven at 400 for 15-20 mins on each side. Broil for a few mins for extra crispness.

Venting

2011-06-06T10:53:00.001-04:00

I don't like it when somebody schedules things involving me without giving me a fair warning. Somebody did this yesterday and trying to do it today. I am not a happy person.

Yesterday, I had to reschedule the online course orientation meeting with my students. Yeah, I am crazy to schedule work-related stuff on Sunday, but taking care of students prior to the beginning of semester (it started today) helps me to avoid quite a few problems later. Many students take online courses because they are working long hours during the week and can only meet over the weekend. I don't mind, really -- does not matter to me when I work, as long as I am spending a reasonable amount of time. If I work over the weekend, I have time to write during the week.

Anyway, yesterday I had to reschedule from 2:00 to 4:00 pm. Well, the person kept me late and so I was a few minutes late for the session. Of course, technology was not cooperating, as it always does when you're running late; have you noticed that? Not a good start for students, especially those who have never taken online courses before. If I had a chance to login early, I probably would have been able to resolve most, if not all, problems ahead of time. See why I am upset???

Today, this same person is trying to do the same thing. I already have a meeting scheduled for this afternoon and now this person wants to reschedule. NO! I have a long list of things to do today and need to focus on my own committments. In fact, I could have shortened the list if I did not waste three hours yesterday, helping this person with something that actually does not benefit me at all. So, here, feeling better! :)

Progress!

2011-06-03T10:06:00.000-04:00

MyFitnessPal - Free Weight Loss Tools

I did not have time to write this week because registering students for both Summer and Fall semesters and getting ready for next week (classes start on Monday) consumed every waking moment. However, I am almost done with pre-planning and might even get a chance to write a bit this weekend. I am busy but not overwhelmed -- such a good feeling! The last couple of years have been absolutely crazy so I am so excited about gradually retaining control of my life.

Chicken, Onion, Garlic Quiche with Parmesan in a Couscous Crust

2011-05-28T10:40:00.001-04:00

I made couscous for dinner a couple of days ago and we still had some left. After a quick search, I found this recipe. I added grilled chicken and, voila, delicious breakfast! I took the pic before baking. This dish turns yummy golden brown and smells heavenly while baking. A generous slice (this recipe serves 6) is only approximately 300 calories, depending on modifications.

Progress

2011-05-27T09:01:00.002-04:00

I did write quite a bit so far but still struggling with the flow of information. Everybody knows that laundry list of studies is a big no-no for the lit review but I have always struggled with that. Alas, prospectus lit review is so much more difficult than just a paper. I just feel like I have said everything I wanted to say. Trying to move past this obstacle...

It's expensive but I have decided to work with a dissertation coach, just to get me through the first few chapters. It's been two long years and occassional few pages are not getting me anywhere. I am hoping to create a stressful situation since per hour consulting is expensive so definitely an incentive to meet deadlines. I am always working better when deadlines are looming.

Based on prior experience, once I get through prospectus, things will start rolling because I have always enjoyed writing up results and discussion and never had any problems with not having enough to say. Most of the time, I actually have to restraint myself from being too verbose.

I did lose a few pounds. Not as much as I wanted but at least I have been eating healthier, mainly because I had more time to cook healthy meals. I do cook a lot but, when tired, I tend to select "comfort" foods, not necessarily "healthy" foods. One of my friends shared this website: http://www.myfitnesspal.com/. I love it! I can also use it on my phone so eating out is much easier.

Back to work next week but my schedule is fairly light this summer. I think I will stay at the other house, away from S. As much as I love him, he can be a HUGE distraction. Like this morning... It's not even noon and he already called twice! I appreciate attention but sometimes it's too much. I was accomplishing so much more before I met him. I don't like admitting this but it's a fact...

Yummy and Healthy Eggplant Roll Ups

2011-05-22T12:18:00.001-04:00

Eggplant Roll Ups

Here is a delicious appetizer I am making for lunch today. We have some leftover roasted chicken so this is complete lunch. I will serve with fresh cucumber and garlic yogurt.

Ingredients:
3 small eggplants (or 1 large -- easier to slice/grill/fill but does not taste as good)
1 small onion
1/2 pkg of shredded carrots (2-3 medium carrots)
5-6 celery ribs
Feta cheese (crumbled), 1 small container
Optional: roasted chicken, sliced into strips
olive oil
garlic salt (go easy on salt -- feta cheese is salty; you may want to use other cheese)
parsley, finely chopped

Directions:

Slice eggplant into long thin strips, lightly sprinkle with garlic salt and some olive oil, and marinate in a fridge for a couple of hours.
Meanwhile, make the filling. Chop celery and onions. Lightly sprinkle onions, celery, and carrots with garlic salt and saute in olive oil until soft. Drain. Add feta cheese to taste.
Preheat grill to a medium and grill eggplant until both sides have golden grill marks.
Cool eggplant a bit, then add filling and roll up. I am adding a thin strip of chicken today. Secure with toothpicks.
Note: My Dad loves garlic so Mom always spreads a bit of garlic on eggplant before adding filling and rolling up.
Arrange on a platter and sprinkle with parsley.
Serve with yogurt. I often make fresh yogurt because it's so easy (just add ingredients and leave alone overnight), then add finely chopped cucumbers and a bit of garlic salt just before serving, so it does not become watery.
You can serve this appetizer warm or cold. I actually like to chill the platter in a fridge for a couple of hours, to let flavors meld.

A sure sign of a spoiled man... sigh...

2011-05-20T17:41:00.001-04:00

Our elderly neighbor had back surgery so I made some homemade chicken noodle soup and breadsticks yesterday, to take to her and her husband. S. came home just as I took breadsticks out of the oven. As I turned around to get some butter out of the fridge, he decided to "help" -- by generously, veeeeeeery generously, sprinkling breadsticks with garlic salt!!!!!

As I was shaking off all that extra salt and arranging soup and bread into a basket, he managed to snag two breadsticks!

Finally, soup and breadsticks were safely delivered to the neighbors and we came back to the house. I took out leftover breadsticks from the fridge (baked the night before and needing only a few secs in a microwave to taste fresh again), for our dinner, and S. was genuinely surprised that I did not make another fresh batch for him. His statement?! "I don't like old bread!" Really?! What old bread?! Just you wait until I am back to work -- you will be begging for that "old bread," lol!!!

Progress

2011-05-18T16:17:00.001-04:00

I am writing and exercising -- yeah!

Retail Therapy

2011-05-15T22:54:00.000-04:00

OK, I did not plan to buy any shoes... We were invited to a dinner party last night and I wanted to make a small fruit basket to take with us. Well, it's not my fault that I had to pass the shoe aisle on my way to find that basket!!! :)

Bandolino Kalliopa Wedge Sandal, Cognac Leather (a pefect match for one of my sundresses)

My Goals for May 2011

2011-05-03T18:52:00.006-04:00

~~Finish giving on-campus final exams by May 4, 2011 (3 courses).~~
~~Finish committee assignments by May 6, 2011.~~
~~Finish grading by May 9, 2011 (6 courses).~~
~~Finish a consulting project by May 9, 2011.~~
~~Finish learning objectives assignment by May 12, 2011.~~
~~Take care of graduation and other campus activities by May 13, 2011. I signed up for a 3:00 am Relay for Life spot... Must have been one of my insane moments...~~
Finish the first draft of prospectus by May 31, 2001. I actually have quite a few pages already but keep getting distracted and so just turning off phone/email and organizing things should get things rolling.
Lose as much weight as I can by May 31, 2011.

Beginning Thursday, May 5, my schedule will be fairly flexible, so I plan to start the day early, eat a healthy breakfast and exercise, then write, write, write... Once I get through the first few chapters, the rest will come quickly because I will be writing up my results and conclusions, stuff I like, instead of boring intro chapters. Yeah, I am crazy, but lit reviews bore me to death and that's why it's so easy for me to find other urgent tasks. I should have graduated at least a year ago so no excuses -- just hard work ahead!

Week 1: May 2-8, 2011

2011-05-03T18:33:00.003-04:00

Created by MyFitnessPal - Free Calorie Counter

Confession

2011-04-16T12:49:00.000-04:00

It's almost 1:00 pm and, other than checking email, I haven't done anything. In fact, I am still wearing PJs. S. is working today so there nobody to give me a verbal kick in the behind to start working on the to do list.

So tired and this week was not that busy... I am burned out, no doubt. Have been, for the last several years. Wrote about 40 pages of my prospectus this semester so it would just take a few edits to submit at least the first two chapters. Just need energy...

Writing all weekend -- WOW!

2011-04-02T22:28:00.002-04:00

I was able to write all weekend -- finally!

Productivity and Nutrition

2011-03-31T22:49:00.000-04:00

Had a very productive day today -- feels good to be able to write again!

Also, made borsh -- see my previous post here. Very healthy and yummy!

So tired...

2011-03-28T14:49:00.000-04:00

Worked all weekend... Still did not finish the paper...

Business Dinner Menu -- Success!

2011-03-26T15:29:00.002-04:00

In order to get some work-related things done, S. invited several important people to dinner last night. Yes, he could have just taken them to eat somewhere. However, everybody liked the personal touch and things went very smoothly -- S. is very happy with outcomes. I can't say much here but organization/industry he is working for encourages snobby behavior so I am happy that both S. and I are well on the way to be accepted as equals. Not an easy feat, for sure! This simple dinner was another brick in that road to success.

I was extremely busy this week, having to finish my own work-related stuff, but this dinner did not take long; yet, it was delicious. Try it! :)

I am not providing full recipes here unless I made changes. However, links are included. Sorry there are no pics -- barely had enough time to put everything together, no time for pics.

Appetizers
Smoked Salmon in Cucumber Cups

Tomato Jewels

Asparagus Bundles

Assorted veggies (cucumbers, cherry tomatoes, bell peppers, broccoli florets, baby carrots) and several salad dressings (French, Blue Cheese, and Ranch -- what we had in the fridge, lol)

Salad
Very simple -- chopped cucumbers, tomatoes, onions, bell pepper, olives on shredded romaine lettuce, seasoned with salt/pepper and olive oil. Sprinkle with chopped parsley. I used shallow soup bowls (fit in the fridge better than salad plates) to make individual salads, covered with plastic wrap, and refrigerated until time.

Bread
I made breadsticks using this recipe. I added 2 tbsp crushed rosemary, made dough in the breadmaker, shaped into breadsticks, let rise for 1 hour, and baked 20 mins at 400. Brushed with butter.

Main Course
Portobello and Chicken Roll Ups

I actually just posted this recipe. This time, I made my own Alfredo sauce. Also, last time chicken was a bit dry so I added 1 tsp of butter to the bundles, to keep chicken moist and sprayed with butter-flavored spray for a nice golden color.

Cheese Ravioli (I did not have time to make my own but Mona's Cheese Ravioli from Publix are awesome). I added 1/2 stick garlic herb butter (Publix) to the bowl of pasta, for extra touch.

Alfredo Sauce
1-2 cloves of garlic, pressed (you can mince but then sauce won't be as smooth)
1.5 cup heavy cream
1.5 cup milk
½ cup parmesan
½ cup romano
6 egg yolks
Salt and pepper to taste

Sauté garlic. Heat milk and cream until simmering. Turn off heat and mix in cheese. Mix a little of milk mixture into yolks, then slowly add EGG mixture into milk mixture. Heat on low heat, mixing well until thickens.
Dessert
Caramel Macchiato Cheesecake
What an awesome cheesecake! I added a topping of chocolate liquer whipped cream: whip 1 pint of heavy cream with powdered sugar -- add to taste (~ 1 cup), then add some Godiva Chocolate liquer -- again, to taste (~ 1/4 cup). Also, I garnished with grated chocolate for a finished look. Refrigerate for at least 2-3 hours or, even better, overnight.

We had a variety of sodas and juice. Also, we have Tassimo machine and made lattes, cappuccinos, Earl Grey tea, and regular coffee.

Everybody was happy -- well, plates were clean and people were taking seconds and thirds, a good indication, right? One divorced guy even asked us for some leftovers. I found that both hilarious and sad -- this guy can afford any restaurant and you could see he was embarrassed to ask but said he absolutely loved everything and wanted more of the homemade stuff. Well, thank you, sir! :)

Helpful Dozen Survival Kit for High School Students

2011-03-19T18:42:00.002-04:00

Missing S. this weekend... too many meetings for both of us to drive this week...

We hosted High School Visitation this morning and so I was up late yesterday, making little college student survival kits. They are silly but do get attention. Students who chose to enroll in our program have commented later on how nobody else offered as much attention. I know, I know -- I don't want students to choose a major just because they were given a little gift. Still, if they are considering the major, why not?

Curious is anybody else is doing something like that... Here is what I included in the kit, the helpful dozen for college student's survival. Some of these are rather lame but I had to watch the budget, too.

1. Life Saver: For when you've had one of “those” days.
2. Hershey’s Hug: Everybody needs a hug sometimes. Chocolate cures many things.
3. Tea bag: Take time to relax daily and go over your list of blessings.
4. Band-Aid: For when things get a little rough. Everybody gets hurt sometimes.
5. Lemonade Mix: "When life gives you lemons, make lemonade!” Drink plenty of water to remain hydrated and healthy.
6. Gum: Maintain "stick to it" attitude, no matter what!
7. Lollipop: To help you lick your problems.
8. Smarties: You are smart and capable!
9. Mint: You are worth a mint and should be treasured by those around you!
10. Chocolate Nugget: Don’t forget to collect rich nuggets of wisdom from people around you!
11. Sweet and Low: Always be sweet and respect others.
12. Ziploc Bag: Keep it all together! Stay organized!

I also included my business card so they can easily contact me, if interested in taking courses or have any questions.

Portobello and Chicken Rollups

2011-03-09T13:06:00.001-05:00

Source: http://www.mydailymoment.com/

Ingredients:

1 tbsp olive oil
1 tsp minced garlic
4 oz portobello mushrooms, sliced (buy whole and slice; pre-sliced are not as fresh)
1 bell pepper, sliced into strips (use red for the prettiest presentation)
8 asparagus spears, trimmed and cut in 2-3 pieces, depending on length (green beans might work, too)
1/2 tsp seasoned salt
2 tbsp fresh oregano, basil, or parsley, finely chopped, divided
4 skinless and boneless chicken breast halves, tenderized
1 10.5 oz can cream of mushroom soup (experiment with other cream soups; cream of asparagus?)
1 cup milk

Saute garlic in olive oil.
Add mushrooms, bell pepper, and asparagus.
Season with salt and herbs (reserve half of herbs).
Gently saute until veggies have softened a bit; don't overcook!
Cool veggies a bit so they are easier to handle.
Preheat oven to 375 F.
Spray baking dish with cooking spray.
Tenderize chicken breasts (slice in half if too large) until approximately 1/4 inch thick. Tip: Place into plastic bag to minimize the mess. Plastic wrap works, too, but it's thinner and does not hold up that well.
Divide veggies among the tenderized chicken breasts.
Roll up stuffed chicken breasts and secure edges with toothpicks.
Bake until done, about 30 minutes (test for clear juices).
Stir cream of mushroom soup (or cream soup of your choice) and milk in a small saucepan.
Bring to simmer and cook on low while chicken cooks.
Note: Other sauces will work, too. This is a "quick" sauce. Homemade alfredo sauce is even better!
To serve, remove toothpicks from chicken, slice each in half at an angle for a pretty presentation, and ladle sauce on top.
Sprinkle with fresh herbs.
Serve with rice (using tonight), pasta, or potatoes.

My idea of spring break -- NOT!

2011-03-07T15:40:00.000-05:00

I have been coding student data for the last several days... My back is aching... And I thought I will have time to catch up and maybe even relax a bit... Sigh...

Grrrrrrrrrrrrr...

2011-03-04T12:40:00.000-05:00

I think most of us, if not all, "drop the ball" at some time, for various reasons. It's aggravating, though, when the person displays "why should I care" attitude, especially his/her actions (or lack of) endanger others.

Weekend... What weekend?!

2011-03-03T17:48:00.001-05:00

Just found out I have to work this weekend. Really work, like be in my office, on campus. All my plans are -- poof -- gone!!! Not happy about this, especially since I have to drive back, four hours...

Five-Minute Chicken Noodle Soup

2011-03-03T09:06:00.003-05:00

Both S. and I had a rough week. S. is also sick -- sore throat, coughing... And I did not have much time to make dinner... So I made my five-minute soup.

This soup is not to be compared to the real chicken soup, of course, but it was delicious, filling, and soothing. And it only took me a few minutes to make it. I also had some frozen rolls. Usually, I make my own bread but do keep some frozen rolls, just in case.

Ingredients:
1/2 small bag shredded carrots (or 1-2 carrots)
celery, chopped (did not have any last night but would be a nice addition)
1 can chicken
1 envelope Lipton Soup Selects
parsley, finely chopped

To speed up the process, turn the stove burner on and run water until it's hot. Add about six to eight cups of water (depends on the desired thickness of soup) to the small pot. Add chicken and carrots and bring to boil. Add soup mix and simmer for about five munutes or longer if there is time. Add parsley. Enjoy!

Can I stop wasting time?

2011-02-28T15:56:00.000-05:00

http://visitsteve.com/made/selfcontrol/

Sfiha: Savory Syrian Pastries

2011-02-26T15:46:00.000-05:00

The original recipe is here. According to S. (who polished off half of them, with yogurt, for lunch), these pastries taste just like his mother used to make. She lived in Syria for many years and is a very good cook so I guess this recipe is as authentic as it can be.

Ingredients:
Dough
1 cup warm water (I used warm reduced-fat milk because I had some leftover milk and wanted to experiment)
2 tbsp olive oil
3 cups flour (all-purpose)
1 tsp sugar
1 packet dry yeast (2 1/4 tsp)
Filling
1/2 kg (16 oz) ground lamb meat (I used lean ground beef)
1 kg (32 oz) firm tomatoes, finely chopped (I used 4 medium tomatoes)
5 medium onions, finely chopped (I only used 1 large onion)
1 tsp salt
A generous dash of ground cayenne red pepper, ground cinnamon, and ground allspice
2 tbsp butter, finely diced
2 tbsp Greek-style yogurt
1 tbsp sesame paste (tahini)
1 tbsp pomegranate thickened juice (if available -- I did not have any)
4 tbsp fried pine nuts (S. loves pine nuts so I used 5 tbsp, lightly toasted is a dry skillet)

Add all dough ingredients to the breadmaker in the order provided. Set on Dough.
Mix ground meat, tomatoes (drain excess juice, if necessary), onion and spices.
Add yogurt, sesame paste, and pomegranate (if you have it).
Lightly toast pine nuts.
Add pine nuts and butter to the meat.
Mix to incorporate all ingredients.
When the dough is ready, place it in a bowl lighlty sprayed with non-stick spray. It should be very pliable -- very easy to work with.
Break off pieces of dough and form into walnut-size balls. Roll between palms to smooth.
You can roll out balls with a rolling pin or just shape with hands, to form approximately 3" circles.
Place some meat (meatball-size?) mixture on the dough circle and flatten just a bit, to spread the meat.
Bring edges up and press to make a square -- see my photo above.
Preheat the oven to 350 F.
Spray the cookie sheet with non-stick spray.
Arrange meat pastries on the sheet, making sure that their sides don't touch (you don't need much space between them, just make sure they don't touch).
Bake for 30-40 minutes or until pastries are golden brown and the meat is cooked.
Serve warm, with Greek-style yogurt.

Orange Juice and Writing

2011-02-25T13:17:00.001-05:00

Both are refreshing! :)

We have a small orange tree and its fruit is finally ripe enough to eat. Yay! These oranges are medium-sized and rather difficult to peel but sweet and juicy. There is nothing like freshly squeezed orange juice -- just pure juice, no additives whatsoever.

I haven't been able to write much for the last two semesters. This semester, it's stop and go -- lots of work interference which I thought I was able to resolve but, alas, it's like an unwanted guest that shows up on the doorstep when you least expect it. Sigh... I have been able to write a bit yesterday and hope to do more this afternoon.

Bonus: Our two troublemakers. Bubbles, our less-than-five-pound ball of fur actually loves to drive-by swipe Beauty, a seventy-pound dog who wags her tail and gives a half-hearted chase, just to play.

Burnt popcorn...

2011-02-22T17:17:00.002-05:00

Somebody burned popcorn and so the entire faculty offices area stinks, really stinks! How do you burn popcorn in this day and age, when there is a "Popcorn" option on the microwave?!?!

I really need to finish two projects tonight but this awful smell is giving me a headache! Grrrrrrrrrrrrrrrr!!!

Update: Now somebody sprayed some kind of heavy-duty deodorizer that is mixing with burned popcorn stink!!! I need one of these:

Cassata Cake

2011-02-21T17:04:00.000-05:00

The recipe is here: http://ellysaysopa.com/2011/02/16/30x30-cassata-cake.

Decorations:

Base: Lady Fingers cookies
Ribbon: Fruit by the Foot candy
Flowers: Fondant (petals shaped by hand, very easy -- just Google the technique)

Note: This cake should be made at least one day before being served.

Monday Index

2011-02-21T12:30:00.002-05:00

Profgrrrrl posted her Weekend Index so here is my Monday Index.

Hours of sleep last night: 4.5 (up at 5:00 am)
Showers taken: 1
Sleepy dogs packed for a three-day trip: 1 (S. did most of the packing, I just helped; both of us are traveling this week so his Mom is taking the dog)
Cats fed and petted, to be left in the care of my brother: 1
Fully awake, super excited to be in the car, and aiming for a sloppy kiss (yeeeeewwwww, no kisses for me, especially when I am dressed for work) dogs delivered to Mom: 1 (same dog so does it count?)
Portable dog cages assembled: 1
Fingers jammed: 3 (one for me, two for Mom)
Dog Care 101 tutorials delivered: 1
Hours Driven: 5
Miles Driven: 270 (50 more to go this afternoon)
Classes Taught: 0.5 (1.5 to go, until 5:30 pm)
Cups of Coffee Consumed: 3
Numbers of hours of between waking up and coming home to collapse for a short nap: 14
Papers to grade tonight: 20
Conference to proposals to work on: 2
Consulting project to finish: 1
Committee assignment to complete: 1
ETA of bed time: who knows?!

Baked Potato Soup w/Fresh Whole Wheat Croutons

2011-02-17T16:10:00.001-05:00

Baked Potato Soup Ginas Skinny Recipes plus leftover roasted chicken

Dinner tonight, with fresh whole wheat croutons (leftover bread)!

"Know that a smile will rally many to thy cause, while a frown would drive all away."

2011-02-14T16:53:00.002-05:00

Update: I just received an email with an apology and explanation from a student described below. See, a smile does work! :)

I am still struggling with a group of students I blogged about recently. Thankfully, I don't get as many confused emails and/or looks as I have gotten before but, for goodness sakes, I am giving directions in class, repeating directions in class, and then emailing those directions! Still, can't get through to some students... Are they just lazy, stubborn, or what???

A couple of them are rude, too... We tried online chat today and one student became impatient. I was explaining a concept and didn't answer his/her question right away. It was rude to interrupt my presentation with a question anyway but then, less than a minute later, this person interrupted again, "Will you answer my question?" Honestly, I was seething but kept smiling and typing in the remainder of my explanation. Then I responded to him/her with "I will, in a sec." I made a point of not responding to his/her question until I have answered other students' questions who were following directions and asked questions when prompted. Then I typed in "Here is an answer to your question, Stu..." and included a smiley.

We proceeded with class discussion and I responded to one of the questions with a short joke. I am not the type of person who goes into useless talk and forgets what needs to be discussed. Yet, the same student interrupted rudely with "Will you get back on track?" I responded, with a smiley and "Lighten up, Stu!" Other students cheered and told him/her to relax and enjoy the chat instead of being so sour.

At the end, when I asked if they had any questions and/or concerns about the assignment they were about to complete, this student decided to make the final point, so s/he responded with "I am still confused." O.K! My response was "I am still taking questions so how can I help?" Obviously, s/he did not expect a polite response and so did say anything for a minute or so... Then s/he admitted: "Well, I guess I know how to do it." Alrighty then! I responded with a cheerful "Email if you have any questions" and congratulated myself on keeping cool and not saying anything I would regret later.

However, I did not like this exchange and I won't be surprised if it shows up in my end-of-semester evaluation. This student was testing me and picking up the fight, obviously. It's really not that big of a deal, I guess, but it left an uncomforable feeling... I hope my response made a point and I won't have to deal with this student again. I have plenty going on in my life right now and petty issues like this one are very annoying.

"Know that a smile will rally many to thy cause, while a frown would drive all away."

--Edgar Cayce

Busy...

2011-02-12T11:07:00.000-05:00

Did not finish coding last week so planning to do that this weekend, hopefully today. Some data required much more time than expected. Then on to writing... The deadline is still two weeks away but it's too close for comfort since I have to write and edit.

I think there is a giant black hole that is sucking up time. Otherwise, what happens to it??? I even set aside research days this semester!

Well, there is an explanation for yesterday -- meetings and then tons of paperwork... sigh...

Malaysian Prawn Laksa

2011-02-11T20:43:00.000-05:00

I saw this recipe in one of my cookbooks (70 Fabulous First Courses, by Christine Ingram) some time ago and remembered it this afternoon as I shopped for groceries. I had a long week and the weather is perfect for a nice bowl of soup so here you go...

Disclaimer: Since I couldn't remember all ingredients while shopping and also would not have being able to get all of them anyway (too exotic for the local Winn-Dixie), this is my variation. I don't claim this soup tastes anything like the real thing. I can only imagine all the amazing flavors from fresh spices and herbs!

However, my humble version is delicious and filling! Even S. liked it -- and he does not like soups or any curry-based dishes.

My Version of Malaysian Prawn Laksa (see original recipe below)
Ingredients:

2 oz thin spaghetti
4 cups water
1 tbsp olive oil
1 can coconut milk
2 tbsp Thai fish sauce
3 tbsp green curry paste
1 lb raw shrimp, peeled and deveined (or use chicken if you don't like seafood)
Salt and ground red pepper to taste
Parsley, finely chopped

Cook spaghetti as usual but don't drain.
Heat the oil in deep skillet (it will splatter so be ready!), add curry paste, and cook over low heat, stirring constantly , for a few moments.
Add the fish sauce and shrimp and cook until shrimp is lighly pink but still plump and slighty undercooked (don't overcook or it will be dry; it will finish cooking while soup is simmering!).
Add curried shrimp coconut milk to spaghetti.
Bring to boil.
Reduce heat and simmer for about five minutes.
Ladle into bowls and sprinkle with finely chopped parsley.

Original Recipe
Ingredients:

4 oz rice vermicelli
1 tbsp peanut oil
2 1/2 cups fish stock
1 2/3 cups thin coconut milk
2 tbsp Thai fish sauce
1/2 lime
16-24 cooked and peeled prawns (large shrimp)
salt and cayenne pepper
4 tbsp chopped fresh cilantro

For the spicy paste:

2 lemon grass stalks, finely chopped
2 fresh red chillies, seeded and chopped
1-inch piece fresh root ginger, peeled and sliced
1/2 tsp dried shrimp paste
2 garlic cloves, chopped
1/2 tsp ground turmeric
2 tbsp tamarind paste

Cook rice vermicelli in a large pan of lightly salted boiling water.
Drain and rinse. Set aside and keep warm.
To make the spicy paste, place the lemon grass, chillies, ginger, shrimp paste, garlic, turmeric, and tamarind paste in a mortar, then pound with a pestle until smooth. According to the book, you can also use food processor or blender to process until a smooth paste is formed.
Heat the oil in a large pan, add the spicy paste, and cook over a low heat, stirring constantly, for a few moments -- to release all the flavors, but be careful not to burn.
Add the fish stock and coconut milk, then bring mixture to the boil.
Stir in the Thai fish sauce, then simmer for 5 minutes.
Season with salt and cayenne to taste, adding a squeeze of lime juice.
Add the prawns and heat through gently for a few seconds.
Divide the noodles among three or four bowls.
Pour the soup over, making sure that each portion includes an equal number of prawns.
Garnish with chopped cilantro and serve piping hot.

Puzzled

2011-02-07T11:30:00.000-05:00

Why do students misspell the word "simulation" so often? Most frequently, they spell it as "sTimulation."

Another example is "scavenger hut" instead of "scavenger hunt."

I have gotten quite a few of these lately...

Are my students turning into digital goldfish?!

2011-02-05T18:14:00.001-05:00

One group of my students is driving me crazy with their short attention span. Based on this article, spending too much time on the Internet can affect our concentration. This is just a news article, not solid research, but maybe they do have a point...

I repeated homework directions several times for this particular group. They show up next week, most of them (thank goodness, not all) totally clueless. In fact, several were vocal about my refusal to accept an assignment that was due before class (and they were told it was due before class, not in class). I firmly squashed those rude protests, pointing out that oral directions were clear, the policy is stated in the course syllabus, and several of their classmates confirmed both oral and written directions.

This time, I again clearly stated directions and asked them to write down assignments and deadlines. Next week, they show up and quite a few of them are still clueless! As an instructor, I am always willing to admit that maybe I didn't provide clear directions because what sounds crystal clear to me may or may not be clear to others. However, they had THEIR notes this time!

So I decided to take one more step -- stated directions in class, made them write down my directions, and sent a follow-up email, just to cover all bases. So far, three students emailed, asking for directions. My answer? Go. check. email.

Just a few minutes ago, I get another email from a student who was asked to check email. S/he read the first paragraph that addressed her previous question. Instead of reading the second paragraph, she emailed me!!! My answer? Go. check. email! Grrrrrrrrrrrrrrrrrrrrr!!!

The Tale of Unlucky Bread: Sunflower Seed and Honey Wheat Bread

2011-02-05T11:23:00.001-05:00

A couple of weeks ago, I found a promising recipe for Sunflower Seed and Honey Wheat Bread and decided to make a batch yesterday afternoon. Not sure what happened to my sanity but I forgot to half the recipe, even though it was clear that cramming 7+ cups of flour into my breadmaker was not a good idea.

By the time I got to flour, it was too late so I took a risk and let it rise. For about an hour, I was too engrossed in work to check on progress. When I did, I saw that my poor breadmaker did not have enough time during the mixing cycle to thoroughly mix liquids and flour, so there was still quite a bit of flour on top. At that point, I should have cut my losses and started a smaller batch. But I was too stubborn so I mixed the dough by hand and reset the Dough cycle.

After another hour and a half, I again remembered that I was making bread! :) The dough spilled over the rim, creating a huge mess... :( S. walked into the door not to the aroma of freshly-baked bread but to the sight of me digging whole-wheat dough from inside the breadmaker (not a very appetizing sight, sigh...). Wisely, he did not comment. I love you for that, S.!

So I salvaged the dough from inside the bucket into the bowl, discarded the overflow, and cleaned the breadmaker. We had dinner sans my planned fresh bread. S. finally asked, cautiously, what happened to my bread. We had a good laugh about the runaway dough. I decided to use the salvaged dough by adding some flour (it was too runny), kneading, and letting it rise for an hour in the warm moist environment (my trick is to boil some water in the microwave). Lo and behold, the bread did rise. Not as high as expected but, given the circumstances and the fact that whole wheat bread does not rise as well anyway, I was happy. I baked two loaves and we were, finally, treated to the aroma of freshly baked bread. It turned out to be a bit more dense than expected but not bad at all.

So I let bread cool and then placed both loaves into plastic bags, to keep bread fresh. This morning, I was shocked to see a hole in one bag. Apparently, we have a mouse!!! We had no choice but throw away the tainted loaf but enjoyed the other loaf, still safely inside the plastic bag (we did inspect and re-inspect to be sure!) for breakfast, lightly toasted.

S. went to get a humane trap so we can get rid of our "guest."

So here is the recipe! Don't forget to half it if you have a regular-size breadmaker! :)

2 packages (1/4 ounce each) active dry yeast
3-1/4 cups warm water (110° to 115°)
1/4 cup bread flour
1/3 cup canola oil
1/3 cup honey
3 teaspoons salt
6-1/2 to 7-1/2 cups whole wheat flour
1/2 cup sunflower kernels (I used finely chopped walnuts)
3 tablespoons butter, melted

Use the Dough cycle in your breadmaker. Let rise for at least an hour in a warm moist environment. Bake at 350 F for 30-40 minutes or until sounds hollow when tapped.

Moroccan Vegetable Soup (Chorba) -- Charity Souper Bowl

2011-01-30T13:18:00.003-05:00

Charity Souper Bowl entry -- go here to find out about this worthwhile cause! Thank you for sharing, Kelsey!

I just decided to make this soup for lunch when I read Kelsey's post:

"It's obvious I love food. I mean, isn't that why all of us are here giving this little ol' blog a bit of our time? Food not only nourishes us, but it can calm us, excite us, and bring us together. But food's not the only thing that can do that. Branny, of Branny Boils Over, knows that. She loves and knows her food, but she also loves animals with every fiber of her being. Whenever she talks about her beloved pups, you can just tell she'd do anything for them. In fact, she'd do anything to help any animal in need. That's why she's hosting her Charity Souper Bowl. You see, just by sending her the info on this post and having her link it up to her blog, Branny will donate $1.00 to the ASPCA."

I would like to dedicate this entry to Boots, our sweet orange tabby that has been missing since Dec. 1st. I am still hoping that he is alive and well somewhere. I have been leaving food outside but nobody has seen Boots, even though we set up the humane trap as well, hoping to lure him inside with yummy treats. We caught and quickly released quite a few other cats (as well as one raccoon and one possum) but no Boots... I am hoping that he found hiding spots farther away from home and there are kind people who leave food outside so he is not hungry... We miss you, Bootsie, please come home!

Moroccan Vegetable Soup (Chorba)

http://www.eatingwell.com/

Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes (I used lean beef stew meat)
6 cups reduced-sodium beef broth, or water (I used chicken broth)
1 14-ounce can diced tomatoes
2 small turnips, peeled and diced (skipped, don't care about turnips)
2 carrots, diced
2 stalks celery, leaves included, thinly sliced
Pinch of saffron threads (didn't have any so just used some ground saffron for color)
12 sprigs flat-leaf parsley, plus more leaves for garnish (used Italian parsley)
8 sprigs fresh cilantro, plus more leaves for garnish (didn't have any)
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat (used mini farfelles)
1-2 teaspoons salt
1/2 teaspoon freshly ground pepper

Preparation

Heat oil in a large skillet over medium-high heat.
Add onion and turmeric; stir to coat.
Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes.
Add broth, tomatoes and their juice, carrots, and celery.
Add a pinch of saffron for color.
Tie parsley sprigs together with kitchen string and add to the pot.
Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
Discard the parsley and cilantro sprigs.
Season with salt and pepper to taste.
Serve sprinkled with finely chopped parsley.

My soup is almost ready... the aroma is heavenly... tastes great, too! Time to slice fresh bread and let hungry guys eat. They have been patiently waiting, while playing some kind of football video game, for the past hour, lol.

Alice in Wonderland: Ideas, anyone? Update

2011-01-30T12:25:00.001-05:00

Alice in Wonderland: Ideas, anyone?: "Anybody wants to name this photo? Mom and I saw this figurine last night at a discount store and burst out laughing. Why are they headless..."

Four years later, we're still together so turned out to be a valuable souvenir indeed! :)

Student Update

2011-01-30T12:23:00.001-05:00

Remember the student with apron strings? Well, haven't seen the student or overprotective Mama. However, just got an email asking for another extension on the assignments due tonight. Aaaaaaaah, my syllabus is clear -- no extensions w/out a valid excuse. I reminded the student last two times s/he asked... Three weeks of classes, three requests for extension... the student only completed a few assignments and did not do well on most... How do I get through this apathy?

Can't help but wonder if Mama is writing these emails...

Creamy Mac and Cheese -- Beware of Calories!

2011-01-29T13:33:00.000-05:00

My job situation requires me to be four hours away for three days each week. S. and A. (my brother) prefer to reheat leftovers than cook. Both of them can and will cook if necessary but usually are too busy or lazy. If I don't leave anything, they go for junk food... sigh...
A. requested mac and cheese for next week (and S. happily seconded that request) so I am making mac and cheese today. Warning: This recipe is NOT diet-friendly. That's why I am making it and running away! ;) However, it's super-yummy.

Source: January 2002, Southern Living

Yield: Large casserole dish that serves two hungry guys for at least three days. The original recipe says 6-8 servings but they must be referring to REALLY generous servings.

Ingredients:
1/2 cup butter
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground red pepper (I usually add 1/2 tsp because they like it more spicy)
1/4 tsp granulated garlic (I usually mince 3-4 cloves and saute with butter; you can also add garlic powder)
2 cups half-and-half
2 cups milk (or 1 cup half-and-half and 1 cup water)
2 10-oz blocks sharp Cheddar cheese, shredded and divided (I only had one 16-oz bag of shredded Cheddar)
1 10-oz block extra-sharp Cheddar, shredded (see note above)
1 16-oz package elbow macaroni (I had mini Farfelles), cooked

Cook macaroni as usual, drain.
Melt butter in a large skillet or sauce pot over medium-high heat.
Preheat over to 350 F.
If you choose to saute garlic, do it now.
Gradually whisk in flour until smooth; cook, whisking constantly, about 2 minutes.
Stir in salt, black and red pepper, and garlic (if you did not saute it already).
Gradually whisk in half-and-half and milk.
Cook, whisking constantly, 8-10 mins or until thickened.
Stir in half of sharp cheese and all of extra-sharp cheese (I stirred all at once because I only had 16 oz).
Remove from heat.
Combine pasta and sauce with cheese.
Pour into a lightly greased large casserole dish.
Sprinke with remaining cheese (I decorated with cheese lattice, made of bacon-cheddar slices).
Bake at 350 F for 20 minutes (15 mins longer for a crusty top).

Note: I sometimes add chicken or meatballs to make all-in-one meal.

Chickpea Salad and Shish Kebabs

2011-01-28T17:17:00.002-05:00

I found this recipe in Publix Family Style magazine. This salad is so easy, delicious, and packed with good stuff.

Ingredients:

2 15-oz no-salt added garbanzo beans (aka chick peas), drained
6 roma tomatoes, sliced (I prefer fresh on the vine tomatoes because they actually smell and taste like tomatoes; 3 medium tomatoes are usually enough)
2 pickling cucumbers (not on the original recipe but we love cucumbers)
4 oz crumbled feta cheese (I really like basil tomato flavor)
1/4 cup thinly sliced basil or mint leaves
1/3 cup white vinegar
1/4 cup olive oil
1 tbsp sugar (I always skip)
1/2 tsp ground black pepper (freshly ground is best, of course)

Mix all ingredients. Enjoy!

Note: There are enough ingredients to make a large bowl so this salad makes perfect lunch the next day. Fresh pita (or any other bread) rounds off this meal.

However, I have two guys to feed tonight (S. and my brother, A.). They want meat so making shish kebabs as well.

Ingredients:

Meat (I used boneless country ribs today, with fat trimmed off)
Shish Kebab seasoning (or your favorite meat seasoning; I buy shish kebab mix at the specialty store)
1 pkg mushrooms (portobellos are best but white will do)
Cherry tomatoes (didn't have any today)
1 large onion, sliced
1/2 cup mayo
1 large lemon

Cut meat into chunks and season. Season mushrooms. Slice onions. Add meat, mushrooms, and onions to the large bowl. Squeeze one large lemon over meat and mushrooms. Add mayo and make sure it coats meat and mushrooms. Marinate for a couple of hours or overnight (best). Since mayo is involved, be sure you marinate in the fridge. Skewer meat and mushrooms. Grill or broil/bake.

Inflatable Cars?! Really?!

2011-01-28T12:06:00.000-05:00

I worked very late last night and so wanted to sleep in this morning. So sometimes after 8:00 am I was dreaming about the full size inflatable car -- red, four door small sedan, Chevy Aveo maybe, if you must know. :) I do drive a red car but it's a regular size two-door convertible, nothing like this crazy dream. Anyway, I could even hear a commercial, something about wanting to wash your car and having fun with an inflatable car. Like washing your car is fun, right...

Then the house phone rang and the guy wanted to sell Gevalia special-edition rare never-to-exist or sold again coffee. I told him to get lost, as politely as possible. Tried going back to sleep but my dream is gone... :( So I made real coffee and got some work done instead.

P.S. I did Google inflatable cars and you may be able to buy one here: http://www.myxpcar.com/index.php?option=com_content&view=article&id=3&Itemid=14.

Supposedly, you buy the car online, it gets shipped to you in two cardboard boxes, and the estimated assembly time is less than two hours. The car is made out of "airbags" - the same polymer materials used to cushion NASA's rovers when they landed on Mars. The company claims that you can drive the car off a cliff without serious injury, and that it will float in a flood or tsunami.

Anyway, back to work...

For the Love of Cooking: Crusty French Bread

2011-01-27T14:14:00.003-05:00

For the Love of Cooking: Crusty French Bread: "If you read my blog you know that making homemade bread is very intimidating to me. I saw this recipe for crusty French bread on a blog call..."

I saw this recipe last night and decided to make it today. We have some leftover baked chicken and potatoes so adding fresh salad and bread will take of dinner tonight.

Ingredients:

2 cups of warm water (1 cup)
2 tbsp olive oil (1 tbsp)
3 tsp salt (2 tsp)
2 tbsp sugar (1 tbsp)
6 cups of all-purpose flour (3 cups bread flour)
1 envelope active dry yeast (2 tsp)
Cornmeal
1 egg white
1 tbsp water

Place first six ingredients (through yeast) in the bread machine in the order listed. Select the dough cycle and press start.
At the end of the cycle, punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.
Place the dough on a floured surface and knead for 1 minute.
Use a sharp knife and cut the dough into two equal pieces.
Roll each piece into a rectangle.
Roll up jelly roll fashion and pinch the seam together.
Tuck the ends underneath.
Sprinkle the baking sheet with cornmeal.
Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, about 30 minutes.
Preheat the oven to 400 degrees.
Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of each loaf.
Beat together the egg white and 1 tablespoon of water, then brush over each loaf with a pastry brush.
Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaves are golden brown and sound hollow when tapped.
Remove from baking sheet and cool on wire racks. Enjoy!

Writing!

2011-01-27T13:46:00.000-05:00

I cleared my schedule to work today and tomorrow. Feels great! I am coding data now and then will work on my IRB request. Later, will work on the prospectus.

Broccoli, Apple, and Chicken Salad with Raspberry Poppy Seed Vinaigrette

2011-01-25T22:01:00.001-05:00

I enjoyed this salad for dinner tonight. It was delicious and full of good stuff!

Ingredients:
1 cup fresh broccoli florets
1 small apple
2 oz grilled chicken strips (deli)
Dried cranberries
Raspberry Poppy Seed Vinaigrette

Chop apples and chicken. Add broccoli florets, cranberries, and vinaigrette. Enjoy!

Your own rules? I don't think so!

2011-01-24T12:36:00.000-05:00

One of my students already missed last week's deadline because s/he did not have a book (available on reserve, as clearly stated in the course syllabus) and assumed s/he was not responsible for any assignments. Sigh...

End of story? No!

So this student shows up in my office, with Mom in tow. Sadly, it happened before and I thought I made it very clear that Mom was not to interfere with her offspring's courses. My request worked for one semester but here she was again, demanding that her child be allowed to make up assignments. I very politely and kindly acknowledged her care for her child but firmly requested that the child (in mid 20s) be allowed to act as a responsible adult. She apologized (not sure if she really meant it...) and the student understood that missed deadline cannot be reversed with the above-mentioned flimsy excuse.

End of story? Nope!

I get an email yesterday, a few hours before another deadline. The student (or Mom writing for the student?!) is stating that s/he cannot install the required program on the library computer and, therefore, will be submitting documents via email attachments. Library, on Sunday? Also, this assignment has to be submitted through an appropriate link because it's too cumbersome to grade via email attachment. I was not about to change my rules and invest extra time on grading just because this student is being irresponsible! So I emailed back and stated that this assignment must be submitted via software and it's student's responsibility to find a computer that allows the download. By the way, it's a web course and so students sign an agreement that they do have their own computer and are able to download programs, so there!

End of story? Not yet!!!

I get an email this morning, stating that since email attachments are not allowed, the student will be in my office tomorrow to submit files via USB drive. The answer will be a firm NO. If Mom shows up again, she will be asked to see the department head.

Grrrrrrrrrrrrrrrrr!

On productivity...

2011-01-21T14:13:00.000-05:00

So far, a very productive day. Made a nice progress on the research proposal data. Also, incorporated some ideas into my prospectus. Feels so good to have a whole day with no interruptions!