Full-Time Blogger?

If my full-time job was inhibiting my blogging (which, yes, it was), I guess I have no excuses anymore.  I was fired from my "real" job last Tuesday, or should I say, the job I get paid for, anyway. 

I still have my blogging and my garden and my family to take care of, and my sewing and my Etsy store...  whoever said that stay at home moms ("SAHM's") don't have full-time jobs had no idea what they were saying.  It's just easier to be a better wife & mom, I think - and this is my own humble opinion - when you don't have a "real" 40-hour-plus-per-week job in the rat-race.  Now I will be able to focus my attention better on things that are more important.

No more fast food.  I think it's okay every now and then if you are on the go and have no other alternative, but it's really not good for you.  I really don't care for the expense of it, either - when I consider that for the $25 it would cost to feed my family at a fast food restaurant, I can purchase a roast, a bag of potatoes, some carrots and onions and a gallon of milk and still have over $5.00 change left in my pocket.

The focus of my writing here in the past was food, and recipes that anyone can make on a budget.  That focus will continue to remain, and as I am more driven to save my own money and make our family budget stretch a little further, I will be sharing everything I can since I will now have more time to do so.

The second day I was home, unemployed, was far from the depressed muck-on-the-couch with a bag of chocolate chips and a bottle of wine one might expect from someone who'd just been fired from their job.  My garden will expand to three times its size by the time I'm done.  It's already doubled with the help of my youngest son.  In addition to the tomatoes, peppers, strawberries, rhubarb, spinach, lettuce, carrots, onions, peas and beans we had already growing in the garden, we turned up another 15 x 15 plot and planted more beans, peas, radishes and peppers.  My son dug another 12 x 2 strip along the fenced dog kennel and we planted wax beans there.  Today we'll be putting in another plot for corn, pumpkins and cantelope. 

The more I plant, the less grass we'll have to mow.  I really can't see the downside to that!

Lasagna From a Jar...

Well, the sauce is, anyway.  And my family loves this one - so what the heck, I will share this one any day since it's so awesome.

This recipe will make enough for a 9"x13" pan, and there may be enough ingredients to put a couple layers in a small 8"x8" pan, too.  It varies at my house, depending on whether or not my kids are sneaking noodles behind my back.  I've never figured out what exactly the appeal is in regard to plain lasagna noodles, but everyone fights over a leftover noodle if there is one.

2 - 32oz. jars Ragu Garden Style spaghetti sauce (I like the chunky sauce, it adds some nice veggie texture to the lasagna)

2 lbs. hamburger, browned (I usually chop this with my spatula as I'm browning, so the chunks of meat are fairly small - the sauce spreads more evenly this way)

1 box of lasagna noodles, cooked till al dente (should still be firm, not mushy!)

1 lb. shredded cheddar

1 lb. shredded mozzarella

1/4 - 1/3 cup grated parmesan

16 oz. Ricotta cheese for layering, if you like it

Mix spaghetti sauce with browned hamburger and heat through until hot.
spoon a small amount into the bottom of the pan so the first layer of noodles don't stick, then lay the first 4 noodles lengthwise in the bottom of the pan.  Spoon an even layer of sauce over the noodles, then sprinkle about 1/2 cup each of the cheddar and mozzarella (and some ricotta if you want) over the sauce.  Add the next layer of noodles, then repeat the steps until you run out of room or ingredients.  On the last layer of noodles, spoon sauce and remaining cheddar & mozzarella.  Top with parmesan.  Cover with foil and bake at 350 degrees for 45 minutes.  Remove foil and return to oven for 15 minutes longer.  If you are going to heat up a loaf of french bread, now's the time to put that in the oven, too. 

When you remove the lasagna from the oven, it should stand for about 10 minutes or so before cutting.  That's a great time to pull together a quick mixed green salad and pour drinks.

If there's enough ingredients left over for a small pan, that can easily go into the freezer for a heat & eat meal later on when you don't have the time to cook.  This recipe can be divided in half for a smaller pan, or just make the entire thing and put some in the freezer for a rainy day.  The leftovers are almost better the next day on this one - your coworkers will be jealous when they see what you've got for lunch!

On Chocolate, or "The Chocolate Swizzle Stick that Broke the Mama Camel's Back"

What on earth has become of DOVE® Promises? The wrappers, which used to be printed with sweet little sayings like, 

"Go to your happy place"

"Smile, people will wonder what you're up to"

are now quoting random people that must've emailed the Mars Candy Company. Now the messages on the inside of the wrapper spew crap such as

"follow your heart, it's never wrong," or

"if you fall down seven times, get up eight."

Sorry, Dearie - I've followed my own heart several times. Most of the time it's wrong. And that last one doesn't even make sense. I fall down seven times, I get up seven times. These people can't do simple math and we are quoting them across America. What's even worse is that I've heard that they have been or soon will be putting Martha Stewart's tips inside the wrappers. What the...?!? No, I'm not cutting your little marshmallows into bunny shapes for your cocoa. Talk about a waste of time and marshmallows

I don't want to be told that I must inspire others to do their best so that they will do their best. I'm a mom. I have three teenagers. I know this already. Most of my life is already dedicated to being a living example for my children. Frankly, I'm getting really tired of being the dependable, responsible one.

What I need is a break. I need to take my "me" time every so often. Even if it is just a quick 5 minutes of silence where I go to my happy place with my two little squares of melt-in-your-mouth bliss. After I'm left with nothing but the urge to brush the sugar off my teeth and a bit of regret when I realize I probably just negated that 15-minute power walk after my lunch break, I don't want to have even more thoughts zooming through my brain that focus on how I can do yet more for everyone else around me. Call me selfish, but that doesn't exactly make my 5-minute chocolate break into "me" time.

What I really could use is a wrapper that opens up into a coupon for maid service, Martha, you are more than welcome to step in at this point and organize my home. Oh, by the way, don't forget - you will have to talk my husband into moving the over-sized sectional away from the wall because it hasn't been vaccuumed back there for about six months. I know that if I can't move that sucker, there's no way you will. Good luck with that. And after I've fallen down seven times from exhaustion after working fulltime, going to school part-time and still managing to do the grocery shopping, bill-paying, checkbook balancing and the occasional meal-cooking, I could really use a $50 coupon for a spa day to pick me back up again. Now that's what they should print on the inside of those DOVE® wrappers.

Our Relationships With Food

As you may know, in case you've read any of my other blogs, I've gone back to school.  This semester's focus in my writing class is on a topic that might interest readers of this blog:  FOOD.

Yes, this topic does seem rather broad, so what we're really looking at are people's realtionships with food.  I will admit I've learned a lot from the documentaries we've had to watch as research.  Some of it makes me want to turn our entire .28 acre lot into an organic garden, especially after learning more about the ways big agribusinesses have been chemically and genetically modifying our food.  If you want to learn more, just pick up or rent a copy of the documentaries The Future of Food, The World According to Monsanto, or Super Size Me.  You might not want to eat before watching these films.  There are plenty more films on this, which I may reference as I get a chance to watch them.

On that note, I've got some space near a south-facing window that I think I going to use to get my garden seedlings started.  It's warming up here in Minnesota - it's even over 40 degrees F. here today (yay!) and I'm really itching to get my garden started after seeing all the horrible things that are happening to our food supply.  

Good Intentions, and Ramen Noodle Florentine

I've always got the best intentions and grand plans for my blog.  Truth be told, I ran out of gumption, time & sanity during this Christmas baking season to get all of the recipes published that I wanted to.  But who says I can't keep going anyway?  It may seem like a bit out of season, but I will probably keep posting my "Christmas" recipes anyway.  At least until the snow melts.

I started back to school on Monday the 11th.  Yes, I believe I am certifiably insane.  My full-time job (my "real job") has been getting busier lately, and if it's any indication of the way our economy is headed, HALLELUJAH!  Even though that means that there will be less time for blogging and everything else that's not supposed to be considered my "top priority".

If you read this blog regularly, you've probably noticed I haven't been here as often lately.  I've also neglected stopping by the Blogger Coffee Shop.  I do miss out on some things, regretably - however I will still post here as I get time.  Hopefully it will be more often than not.

For now,  here's a quick way I have found to dress up the simplest of side dishes:  Ramen Noodles.  This one's for the college crowd, whether you are eating Ramen Noodles because of budget or time constraints, it can get pretty old just adding water and the flavor packet.  If you aren't doing the school thing and just want to try something new, don't feel left out - anyone can make this one!

Ramen Noodle Florentine

Prepare Ramen according to directions.  Use at least 1/2 the flavor packet or more - to taste.
If you like spinach, add a few leaves of fresh spinach or about 1/4 frozen while cooking.  When the noodles are done, drain off most of the broth, add 2 Tablespoons sour cream, garlic powder to taste and a few shakes of Parmesan cheese (about 2 Tbsp).

Serve alone or with chicken - grilled or broiled is good, chicken from a can will work, too.

Scandinavian Baking, Part III - Swedish Tea Ring

This one's for serving company, unless you have a really big family!  I made this with the intention of bringing some to work to share.



My mother and her mother made julekage, which is similar to this, except it was full of raisins and currants.  I like raisin bread, and it would be easy enough to mix a pound into this recipe, but hubby won't eat them so I omit.

This isn't my family recipe, although it tastes the same (sans fruit).  It is from our church cookbook, submitted by Margaret Wicktor.

Swedish Tea Ring

2 eggs, well beaten
1 cup milk
1/2 cup sugar
1/4 cup butter (I use only the real stuff)
1 tsp. salt
2 pkgs. yeast (or 4-1/5 teaspoons)
5 cups flour
1/4 cup lukewarm water

For the inside:
1/4 cup melted butter
1 to 1-1/2 cups brown sugar (or more, this recipe didn't specify, so that is about the amount I used)
cinnamon for sprinkling


Mix yeast in 1/4 c. lukewarm water.  Scald milk (heat just until it starts to boil, then remove from heat - it will be about 180 - 185 degrees F, or 82 deg. C) and pour into a large bowl.  Add sugar, butter and salt.  Add half the flour, yeast and eggs.  Beat well. 





Add remaining flour, and make a soft dough. 



Knead on floured board (or your countertop) until light (I took this to mean "not as sticky" - I kneaded the bread about 10-15 times).  Place the dough in an ungreased bowl (no need to cover) and let it rise until doubled in size (about 30-45 minutes). 



Punch down and divide into 2 parts. 



Roll out to 1/2-inch thick (mine measured about 7"x10"). 



Spread with melted butter, cinnamon and brown sugar, then roll up as if you were making cinnamon rolls.





Place on an ungreased baking sheet (or two), and cut top with scissors (see picture). 



Put in a warm place to rise until doubled (there is no need to cover the bread.  For a warm place to rise, I always put a pan of hot water on the bottom rack of my oven and set the temp to 200 degrees for a few minutes, then open the door so it's not too hot).  



Bake at 375 degrees for 30 minutes (I baked mine for 20 minutes, then shut off the heat for the last 10, so it wouldn't get too dark). 





While still warm, frost with icing .

I didn't have an actual recipe, per se - but this is how Mom used to do it:  dump some powdered sugar (about 3/4 c. - 1 c.) into a bowl, mix in about 2 Tablespoons softened butter and 2 Tablespoons milk.  Mix well.
Sprinkle with chopped nuts.  Makes two 12" rolls, which should serve 24-30 people, depending on how thick you slice it.



My hubby's a bit on the picky side, so I didn't ice the whole thing.  It would have looked much better with the sliced almonds or chopped walnuts on top, but it was late so I forgot to do that part!

It still tasted good, though.  Especially on a chilly 7 degrees below zero morning, with a cup of hot coffee.

Enjoy!

Scandinavian Baking, Part II: Peppernuts and Fløtegrøt

The part of the world we call Scandinavia consists of five countries:  Norway, Sweden, Denmark, Finland and Iceland.  I've found that a lot of recipes originating in different parts of Scandinavia are similar to each other.  All in all, just about any Scandinavian Christmas cookies can be served together - they are all good!

Last weekend, I spent some time with my MIL, getting our Christmas baking done.  My Mom and Dad-in-law have six kids and are now great-grandparents several times over.  Holiday gatherings have grown to huge proportions.  So there is NO such thing as too many cookies, right?

So MIL is Danish and German.  I'm half Norwegian and then Swedish, with a few other things mixed in.  We baked some things that have been in her family for generations, and some from mine, too.  I think my lefse griddle is about shot, which means I may not make it this year, otherwise I will have to muddle through with my smaller electric frypan or the other griddle that I use for pancakes - which is also smaller.  Someday I will buy a really nice new electric lefse griddle like this one from Bethany House:

But for now I will have to make do.  I digress - sorry.  We made about 30 dozen cookies and a double batch of homemade caramels, which is about 5 lbs., I think.  Maybe a little more. 

While I mixed the Chocolate Crinkles and Andes Mint Chip Cookies, MIL cut up and baked the peppernuts she'd mixed the day before.  I will start with the peppernut recipe.  I believe this is Danish in origin.  This recipe comes from Grandma Nelson, who was my husband's great-grandmother.  We guessed that recipe is well over 100 years old, since Grandma Cohrs, who would be Grandma Nelson's daughter, is now 102 years old.  She's not baking anymore, but I know she'd love to if she could still manage it.

Peppernuts

1 cup sugar
1 cup molasses
1 cup shortening
1 cup boiling water - with 1 tsp soda mixed in
1 tsp. ginger
1 Tbsp. vinegar
1 tsp. vanilla
5-1/2 cups flour
1 tsp. pepper

Mix everything together.  Roll out into long ropes, about 1/2" to 1" in diameter.  (These can now be refrigerated if you want before cutting and baking).

Cut into pieces about the size of a hickory nut or a hazel nut.  Bake at 350 degrees. 

I think those bake for about 10 minutes, we never set a timer when we were baking.  When these are baked, they should retain their shape, and not flatten out like a cookie.  I've seen and tried a few other recipes I've found online and in other cookbooks, but those seem to flatten and aren't very spicy.  An option I've seen is to add cardamom and lots more pepper.  Another option is to use ground white pepper; we used black in ours.

Another recipe we didn't make this weekend but we talked about is Fløtegrøt.  This is as Norwegian as it gets.  It's a pudding that's made with milk (or cream) and flour, and served warm with sugar, cinnamon and butter.  My Grandma Hilda used to add a splash of heavy cream to the top to cool it down for us girls.  After she died, my uncle found that she'd kept boxes and boxes of journals - and this recipe was written down for us there.

Grøt  (* Note - you roll the "r" when you say this.  It sounds like "grute".  Also, the milk Grandma used was directly from the cow - not skim, 1%, or even 2%). 

1 gallon of milk - bring to a slow boil, keep stirring so it won't burn in the bottom of the pan

Add a little flour to thicken like pudding

Add a little salt.

BOIL REAL GOOD!

Add cinnamon, sugar, and sweet cream to taste.

I wonder why she had the "boil real good" part in caps and underlined.  Perhaps a bad batch at some point?  I haven't had this one since I was little, and I don't know if the boys would like it.  I used to love it.  I think I will make it on Christmas morning.  If no one likes it, I could always mix in a little oatmeal, I think.