today

While surfing and reading recently, I came across a blog where a woman had summarized her day and thought I could do something similar. I can’t now remember the headings that she used or what the blog was called, but this is what I came up with.

Outside my window: It’s snowing. The dog and the kids have been outside and there are tracks of varying sizes winding around the house and down to the barn. It’s also a little warmer today and the snow is good and sticky, as you can see by the snowman. At some point tonight I will have to go out and retrieve my scarf. The cat sits intently at the window (when he isn’t napping) hoping to catch another glimpse of the bunny that likes to take shelter at the side of the house.

In the kitchen: There is a chocolate chip cake baking in the oven and a roast to go in the oven later for dinner tonight. The grandparents are all coming for dinner and to see how we are settling into the house.

We are working on: I have unpacked my knitting again and am working on another pair of socks, using this super simple sock pattern, but I have added my own little design to the top. The girls have been in the workshop and have built some horse stalls for the small squeaky kid’s toy horses. The dad has fixed my footstool. The cat is napping.

I am reading: Eva Luna by Isabel Allende. I’ve had it sitting at work for a while and just started reading it again during lunch breaks. I had forgotten how much I enjoy her writing. I am also waiting my turn to read the new Harlan Coban book that the dad is working on right now and I keep looking at the William Dam seed catalogue that I have been waiting for a chance to read through.

Around the house: I am working my way up to vacuuming the main floor, I’ve done some laundry, cleaned the kitchen and am working on convincing the dad that he needs to clean the litter box. I’m having minimal success with the last item.

Quote for today: “Start off slowly and taper off.” I used to think a friend from highschool came up with that one until I saw an embroidered pillow with that same quote. I had that pillow sitting on my chesterfield for years.

One of my favorite things: Right now, the fuzzy fake fur blanket that my in-laws gave me for Christmas; it’s currently wrapped around my legs.

Plans for the week: Hockey practice, a new recipe to try, library books to return, piano practising to supervise, friends coming for dinner next weekend, horses to care for and at some point I should unpack and organize the sewing room, but I still haven’t been inspired to do anything but keep the door to the room firmly shut. And of course there is work. I’m trying to convince the dad that I should quit work and be a homemaker. Since I am the only one with a pension and benefits that pipe dream will likely never happen. But feel free to leave him a comment about how nice it would be to have one parent at home..

hearty baked rigatoni – or what to make when inspiration deserts you

I don’t post very many main dish recipes, mostly because it’s difficult to take good photos after dark and my family thinks I am weird when I try to take photos of my food. However, this space is also someplace that I have started to record my most used recipes, so in order to have it someplace accessible to myself I am adding this one dinner dish. The photo isn’t great, but then I am not really a food blogger.

I am a reluctant cook – by the time we are all home from school and work I am mostly used up, so I have a few easy fall-backs that I rely on when I am empty of creative ideas for dinner.  Everyone in our house enjoys this dinner and I like it because nobody whines when I make it (in fact they always have seconds).

This recipe is easily adaptable – I often throw in leftover cooked chicken, bacon pieces or chopped spinach. I also use the tomato sauce that I made in the summer and add in a few frozen tomatoes – I just run the frozen whole tomatoes under running water for a few moments and the skins slide off, then I let them thaw, chop them up and throw them in with the rest of the ingredients. The one constant in this recipe is the basil – I picked the last of my basil at the end of the summer and stored it in the freezer mainly to add to this dish. It’s just not as good without basil.

I’m not sure this has ever been made the same way twice, but the following is the basic recipe that I use as a starting point:

Easy Baked Rigatoni

• 1 lb rigatoni (450 gms), cooked and drained
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 cup ricotta cheese
• 3 cups tomato sauce (or 1 jar of sauce)
• 1 can chopped tomatoes, drained (or a few fresh or frozen tomatoes, chopped)
• basil, chopped (to taste)
• (optional) chopped spinach, leftover cooked chicken or cooked and chopped bacon

Preheat oven to 350F. Toss the hot pasta with the ricotta, parmesan, basil, half of the mozzarella,  the chopped tomatoes and half of the sauce. Pour the remaining sauce on top and cover with the rest of the mozzarella.

Bake for 30 minutes or until heated through and cheese has melted and browned.

If I start this the moment I get home, I can usually have it ready by the time the dad gets home from work. Most of the assembly can be done in minutes – and I can spend the 30 minutes that it’s baking getting my kids to do their chores. Or trying.

it’s a good day for hibernating.. and making bacon & cheddar muffins

That amount of snow right after Groundhog Day just seems excessive, doesn’t it? It’s definitely a good day to be a cat. Right in front of the fire is prime real estate today.

The tall kid is at her Aunt and Uncle’s place and the dad has gone off to a Super Bowl party in Toronto. That just leaves me, the animals and the small squeaky kid. I made us some bacon and cheddar muffins for a lunch treat – they were a bit of an experiment and turned out quite well. They taste good while still warm and I’m counting on the kids liking them cold in their lunchpails tomorrow.

These are easy and quick to make if you keep some chopped and cooked bacon ready in the freezer. We always have some available – it makes assembling pastas, salads and muffins like these a cinch, rather than a long and splattery process.

Bacon and Cheddar Muffins

• 3 cups all-purpose flour
• 1 cup shredded old cheddar cheese
• 1/2 cup chopped cooked bacon (~6 strips)
• 4 tsp baking powder
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tbsp dried chives (or use 2 tbsp fresh chopped chives)
• 1 tsp salt
• 1 cup milk
• 2 tbsp maple syrup
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 2 eggs

To brush on top of finished muffins:

• 2 tbsp butter, melted
• 1 tsp maple syrup

Whisk together the dry ingredients; stir in bacon and cheddar.

In a separate bowl, whisk together milk, oil, maple syrup, sour cream and eggs; pour over dry ingredients. Stir together just until moistened.

Spoon into well-greased muffin cups. Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. Brush tops of muffins with the melted butter and maple syrup mixture.

Allow to cool for a few minutes, remove from muffin tin and serve warm. They will store well in fridge or freezer, just reheat to serve.

Makes 12 large muffins.

Linked to Wildcrafting Wednesday