Grocery Shopping

Sam and I approached the fridge with wide eyes, hearts pounding, and hands clasped together.

"Do you think we'll find anything to eat in there?" Sam whispered hurriedly to me.

"I--I don't know, babe. I hope so. We haven't eaten an actual meal in--in---a week," said I.

Slowly Sam reached his hand out toward the fridge door, fingers trembling.

I looked at him with worried eyes and his eyes were squinting in a mixture of pain and anticipation.

He grasped the door and I held my breath.

He whipped the door open and we both jumped back, blinded by the white of the light of the fridge reflecting off the empty walls off the empty cavern that once was our fridge. The shelves were full of ketchup and pickle bottles---milk in the door. Otherwise empty.

I felt ill and fell backwards in a faint. I hit the floor with a thud and Sam just stood there, horrified. He grabbed his hair and screamed at the top of his lungs and ran out into the cold cold night like a banshee seeking a victim.

Okay. So it wasn't that bad...but really---we had nothing in our fridge but condiments. I had to go shopping.

Sam and I usually skimp on food because we don't really eat a lot and don't want to buy things that will go to waist (or waste). That, and usually we are so short on cash we can't really afford a lot of extravagant foods. We make do with chips and salsa, soups, and sandwiches! We love it! (This is where I must put in how appreciative I am that I have a man who doesn't need steak and potatoes every night).

I started picking out some pork and roasts (a delicacy in our house..ha!), some hamburger helpers, some fruits and veggies, and some frozen dinners I could assemble really quickly. I realized at this point the genius of going up and down every aisle. A person first thinks to themselves "I need so many things. How will I separate out which aisles I need to go down?" Then it hits them, like the store unconsciously adding subliminal messages to the elevator music overhead, "I could just go down every aisle!" Sure enough---every aisle is pleasing, full of all sorts of food you need and really don't need. Pure genius. For some reason, cans of soup and boxes of macaroni seem to jump off the shelves into your cart squealing "Take me home, take me home!"

My cart is never more than one layer full of food when we go shopping. This time, my cart was about 2-3 layers full of food---about 1/4 full. Got up to the register and wondered to myself "How did a bag of marshmallows get in there? What is that block of cheese doing down under the chips?"

Total Cost : $105.35. HOLY MOLY I broke one hundred. I felt like I had just spent our whole paycheck on food! We don't spend that much ever on food. Yet... with the deep dark empty cavern that is our fridge waiting for me at home, I knew I had to come home with enough food to satiate it's need to be full and provide purpose. A peace offering, if you will, with the machines. Bring food, and the ice maker will not crap out on you next week like was anticipated. Bring more meat to put in the freezer and the faucet will give hot water quicker than usual for a month.

It's a vicious cycle.

I certainly am not in Kansas anymore.

Boy howdy. Time flies. Can you believe it's already late March? April is peeking it's head from behind the rain and snow clouds, ready to pounce.

It's been a long week. I've been slacking on practicing my cello and keeping up with school work. I'll pull through, I always do. Every now and again though I need a day or two to catch up with how fast I'm running.

Speaking of running, Sam has been kind enough to run with me! Well...technically HE runs. I just jog. I take Pax. He takes Ash. We usually do a 3.5 mile loop. It's very refreshing. We run around the track on base and then cross the street to go on the dirt road around housing. It's a lovely jog towards the evening. The dirt path is wide enough for a car. Car tracks are indented in the dirt and mixed with shoe prints and animal prints. It's not as windy as one would think, facing wide open kansas-like land (flat and boring, but wonderful). The dirt stirs up behind our feet as we climb the incline of the road, leading to a long stretch of road that seems to never end. Yet...we reach the end and turn back towards housing and run the rest of the way around. It's so wonderful.

Although I enjoy Colorado weather, landscape, and the general feel of it, I much prefer Kansas. I think Kansas' weather tends to scare people away and anger the locals...ya know? The change of the winds that bring rain one day and blistering heat the next. The whiplash of high winds to a calm cool night. I have come to love Kansas the more I am away from it.

I always loved harvest time in Kansas. I'd drive my malibu on Burma in the cool of the evening, my window rolled down, and the wheat all around me swaying in the dying sunlight. Sometimes if no cars were in front or behind me, I'd just stop the car and sit and watch the wheat sway. It's the most calming thing to me. I can only relate that feeling to the calm of being on the side of Pikes Peak, looking over the land and trees, or hiking through the woods of the trail to Pikes Peak.

Still, nothing beats the warm grain smell swirling around you. You can watch the wind rise up from the corners of the horizon. The wind would sprint towards you, leaning on the wheat stalks for support. The wheat waves and the wind races closer. You brace yourself for wind's attack and all you get is a cool breeze, a kiss on your cheek, and the warm earthy smell of dirt and labor tickling your nose. All you can do is smile! How lovely is that scent. The feel of the earth moving around you through the wind and carrying a glimmer of hope and a bit of homegrown life.

I miss Kansas during harvest time.

Chips and Salsa

Oh Pax, your smile brightens the darkest days!

And Ash, your constant love will endure all the ages.

Even if the harsh rains of life muddy up your world!

Sam and I LOVE chips and salsa. As long as we've been married, we've kept salsa and chips in the house. I got tired of buying salsa when there is such an easy alternative! Now, I've never made homemade chips before (and technically, I still didn't make them from scratch) and decided I should try to fry my own up! I used a bag of corn tortillas.

I cut the tortillas into triangles, like you would cut a pie into pieces. I suppose one could also cut strips or crazy shapes, but I just wanted something quick and easy!

You'll need a large can of petite diced tomatoes and a regular size can of tomato puree.

Grab a chopped onion and a green pepper. Don't forget the garlic, brown sugar, chives, and pepper.

Mix all these up in a saucepan and let heat until brown sugar melts and juices are hot!

Turn your attention to the fryer oil! I used lard and heated it up a large stockpot.

You'll know it's hot enough when you drop a tortilla triangle into it and it starts bubbling profusely.

Mn... fryin' up a storm!

Stir the tortilla triangles around to flip them over and cook evenly. When they start looking a little golden brown, remove from oil onto a paper towel/pan. At this point, I sprinkled my chips with garlic powder and salt (don't go too overboard in seasoning...you can shake them up when you're completed!).

Give to a loved one to enjoy!!!

Yum! You can also use a can of rotel in your salsa for a bit more bite. I just experiment with different seasonings to get a good flavor---mustard, paprika, chili powder, or red chili flakes.

ENJOY!

Doughnuts

Dave and I have been wanting to make doughnuts for the restaurant. His first try with them flopped and I tried them once at camp a few years ago and didn't have much luck either. I was itching to bake today and Dave was kind enough to bring some yeast to the restaurant. Doughnuts it was!

Since I didn't have a doughnut recipe, I had to use one from a recipe site. I must admit, this one was extremely delicious and easy to make. Surprisingly easy, actually.

Doughnuts

1 1/4C to 4 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 package Active dry yeast
1/4 cup butter, softened
1 cup very hot tap water
1 egg, at room temperature

Mix only 1 1/4C flour with the sugar, salt, and yeast. (You'll add the rest of the flour in a bit)

Slowly add butter

Add hot water

Mix mix mix.

Add the egg.

Add flour in 1/2 C at a time until your dough is soft and not sticky. (You WONT use the full 4 cups of flour)

Put in a greased/oiled bowl, cover, and let rise until doubled in a warm non windy environment.

After doubled in size, barely knead it until it forms a nice even ball. Place it on a floured surface and using a rolling pin, roll the dough out into a big square/circle. Make it thin---as in 1/4 or 1/8 inch thickness. (You will let the dough double in size again...too thick of dough will make the doughnut burnt on the outside and undone in the middle when you fry them). Cut out shapes using a cup, cookie cutters, or a doughnut cutter (if you're fancy pants mcgee and have that lying around your house). Place cut doughnuts on an ungreased cookie sheet and let double in a non windy environment.

When doubled, fry at 350-370F in oil until a tad brown on both sides *you'll need to turn them* They'll cook fast!

Sprinkle cinnamon sugar over them immediately after taking them out of the frying pan.

Enjoy!

These little guys are SO delicious. They are delicately sweet, have that yeasty homemade dough taste, and are light and taste better than those you'd buy at the store.

I haven't quite figured out a glaze for them yet. Soon!

Other than doughnuts, I baked a lemon pound cake *it wasn't really full of lemony goodness... made me sad.* the recipe only called for 1/2C lemon juice... it just doesn't taste as lemony as I like it. Oh well. My plan is to make this lemon pound cake the crust for my blueberry cheesecake. I think they'd make a good match!

Onto other news--- I tried a couple new cheesecake recipes. One using 3 pounds (yes. three.) of cream cheese. I adjusted the eggs, sugar, and cream. All the same, the cheesecake was not what I expected. It tasted too much like cream cheese. It did not cut well after cooled or even frozen. It chunked off. I was not impressed. I think 2 pounds of cream cheese is my limit.

I also tried a completely different recipe using sour cream and milk, and different ratios of ingredients than I usually use. This cheesecake cracked and sank down after baking. I will taste it tomorrow to make sure it is delicious as usual. We'll see.

I suppose I could just alter flavors and spices in my cheesecake recipe I already have tried and tested.

Have a splendid day!

And i am stinky, becuase i like to cook, poop! hahhahaah! poop i say! el oh el. 2 pounds of sugar make me very very gidddddy, and sometimes i think i might fall asleeeeeeep. Roger roger, mountain man on the way! Call in the cooks, its going to be a new day!

Sanding a Mustang and Cake Pops

Hey!

Sam invited 5 of his buds to the restaurant for lunch! They all really enjoyed it. I also sold a piece of my key lime pie! WOOTS! I need more whipping cream to make my sweet whipped cream. The other cooks use my sauces and whipped cream for crepes and pancakes---which is totally fine!

I got rave reviews today on my strawberry sauce. It was used in crepes and over cheesecake. People just think it's the perfect sweetness and tastes strongly of strawberry (as it should!).

My mom had a great suggestion--- to make cheesecake/cake pops and take them to wedding shops/caterers around town to get business. I hope to make them at LEAST for the balloon classic.

If I sell them for $0.50 - $1.00 each....that'd be great.

Just a short blurb to say hi. Hopefully I'll start my tiramisu soon so I can give you a great recipe with pictures!!

For now, Sam and I will be workin on the mustang...sanding and such.

Questions on a lazy,bored night

1. What is your name spelled backwards? annej

2. What did you do last night? sanded the mustang, watched 2012 with Jenna and Spencer, Chit-chatted with Sam

3. What was the last thing you downloaded onto your computer? uh... some sort of plug-in I needed to watch a movie

4. Have you ever licked a 9 volt battery? YEARS ag

5. When was the last time you swam in a pool? uh... a year?

6. What are you wearing? Air Force shirt and Jeans. YAY Comfort!

7. How many cars have you owned? Collectively, Sam and I have owned/driven about 10.

8. What is the type of music you dislike most? Heavy Metal, 80's music, Elvis, Tactless Rap

9. Are you registered to vote? Yes.

10. Do you have cable? nope.

11. What kind of computer do you use? a fast one. :)

12. Have you ever made a prank phone call? No

13. Would you go bungee jumping or sky diving? Oh Lordy me. A little afraid of both.

14. What is the furthest place you ever traveled? Mexico? Or Chicago?

15. What's your favorite comic strip? Hrm... The Far Side.

16. Do you know all of the words to the national anthem? *hums it* Yes.

17. Do you shower in the morning or at night? Both.

18. What is your favorite pizza topping? Pepperoni/cheese/jalapenos

19. Chips or popcorn? Salt/Vinegar chips or pepper popcorn. It's a tie.

20. What cell phone provider do you use? Verizon

21. Have you ever smoked peanut shells? I've tasted boiled peanuts. Is that close? :)

22. Have you ever been in a beauty pageant? When I was little

23. Orange juice or apple juice? Orange. ALL THE WAY.

24. Who were the last people you sat at lunch with? Shauna from work

25. Favorite chocolate bar? Sometimes, a good ol' fashioned hershey's will do the trick.

26. Who is your oldest friend and how long have you known each other? um... not including family, I'd have to say Monica? We've known each other 10 years

27. When was the last time you ate a homegrown tomato? hahah. Good one. I don't like tomatoes.

28. Have you ever won a trophy? not really a trophy...but it was for my cello accomplishments.

29. Favorite arcade game? Mario Brothers.

30. Ever ordered from an infomercial? Nope.

31. Sprite or 7-UP? Ugh. If I had to choose...7-up

32. Have you ever had to wear a uniform to school/work? Yup. Work.

33. Last thing you bought at Walgreens? Coffee, paintbrushes

34. Ever thrown up in public? Nope

35. Would you prefer being a millionaire or finding true love? Duh. Love.

36. Do you believe in love at first sight? meh. That's ish-y. Yes...kinda.

37. Spongebob or Jimmy Neutron? Neither. Rocko's Modern life.

38. Did you have long hair as a young kid? Uh-- I think so.

39. What message is on your voicemail machine? This is Jenna! Leave a message and I'll call you back!

40. Where would you like to go right now? To a cabin in the woods in the mountains.

41. What's the name of your pet? Pax and Ash.

42. What kind of back pack do you have, and what's in it? My NorthFace backpack. Had it for ...8 years now.

43. What kind of tennis shoes do you have? Nike Free's and Adidas.

44. Who was the last person you talked to on the phone? Sam

45. Mickey Mouse or Bugs Bunny? Bugs.

The Pie Guy

I got to work late today. Sam had an appointment and we carpooled into town after his appointment. It was about 11 when I walked through the doors. We didn't have but a couple people inside at the counter, for to-go orders presumably.

Shauna told me they passed out fliers at the local Intellitec College (Like Brown Mackie, if you're in Kansas!). She said they met a guy who was very interested in seeing my pies and trying them. He was to be at the restaurant after 1Pm. WOO! Someone who wants to taste my pies?! ROCK ON!

I whipped out a few apples, made dough for the lattice top, pulled my pie crust out of the freezer (pie crust I had made, not store bought mind you!) and started whipping up a new pie. While I was at it, I grabbed 6 pounds of cream cheese and put them near the steam tables to speed the process of getting to room temperature.

There is a specific procedure, mind you, to put cut apples into a pie crust to form a deliciously wonderful apple pie. If using a apple corer/peeler/cutter, simply run the apples through the machine and then cut the apple spirals in half. Next, place the curved edge of the apple piece against the side of the pie crust, horizontally. Layer the apple pieces over each other in an almost fan manner. Layer them up and in the middle until a big mound is formed. This is a better procedure than just dumping all the apples inside and hoping they settle and form a cohesive pie that will hold when cut.

The pie was baked. *Our oven is now working properly. It was not for the past few weeks, as it would have to be set to 500 to cook at 300. It was a burden.* The pie was set high on the shelf to cool. At this time, it was around 12:45pm. I waited patiently for this mystery man...the pie guy....to come in. Sure enough, shortly after 1pm, he walked through the door.

My heart leapt! Perhaps he would like to buy pies to sell at the college? Maybe he makes decisions for the food bar inside the college?

He asked to see the apple pie and he would like a piece to go. I gladly went back to the kitchen, grabbed the pie fresh from the oven, boxed up a big piece of my apple pie, and headed towards the man. I set the pie on the counter and placed his to go box next to him. He looked puzzled and said "I just wanted a slice, not the whole thing!" I simply and kindly replied "You asked to see the pie so here it is and there's a slice of pie in that box!" He kind of smiled and exclaimed "You even did a lattice top!" (OF COURSE! Who wouldn't?! I pride myself on my crooked lattice strips. It adds character....character...right?)

He paid and told me his wife is a world class pie maker. He also stated that he was expecting someone quite older...like an old lady. I just smiled and said "Nope!" He said "baking from scratch is a dying art, you know?" I had to agree.

He left and I got a $0.50 tip.

I suppose that meeting with the pie guy didn't quite go as I had figured it would. I was just happy that he came in to try my pie! SPECIFICALLY, my pie!

I was ready to bake my cheesecakes. I whipped up my cream cheese, added my sugar and eggs, a few drops of love, and poured the batter on top of my shortbread crust.

While those were baking, I decided to doctor up my pies a bit. I cut my key lime pie into 8 large even pieces. I then moved to my cherry pie *lattice top as well. Perhaps I should make a new top for this one?* and might I mention, the cherry pie is a lovely burgundy red color. The crispy golden brown lattice top made the cherries pop. It's a shame that no one has bought a piece of the cherry or key lime pie yet. YET.

I also cut what was left of my vanilla bean cheesecake. One piece had a chunk missing from the front, so I gave it to my coworkers to enjoy. I asked Robert, a fantastic cook and a funny guy, to tell me what he did not like about my cheesecake. He said that he couldn't think of anything. He enjoyed how it wasn't overpowering with sugar. He also commented that my strawberry sauce was berry full of strawberry flavor and not overdosed with sugar. I also asked Shauna to tell me what she didn't like about my cheesecake. She said it was almost too much cream cheese-tasting, and she was expecting more "vanilla bean" flavor. In that cheesecake I not only put real vanilla extract inside, but I also sliced up two vanilla beans to mix in. I suppose I could make some sort of vanilla bean mousse to put on top?

Either way---I bring up a good point. When it comes to cooking, it's always good to ask if someone likes their dish. It's also very beneficial to ask what they did not like, so to gain criticism and understand how to improve your dish. I think that every recipe and every dessert can be improved upon and no dish is ever perfected.

Tomorrow is another day. I can't get to discouraged that not a whole lot of people have been coming in to eat. We've only technically been open for 3 days.

Keep your chin up! I'll do the same.