A little longer then planned...

Yes, the hiatus was longer then I had originally planned but I've been extremely busy lately. I know that isn't an excuse but its the one I'm using. There has been so much going on that I haven't felt like posting even when I'm sure I had the time. Sadly, no pictures today either. Anyways, today is another edition of "Ways in Which I Use Stuff Up Before it Spoils".

Yesterday I spent a portion of my day finally cleaning out our pantry. I had been meaning to do it for some time as I was sick of cramming and having random packages fall out when I opened the doors. As it is, the pantry is extremely small, a shelving unit we got from Walmart. And I, being the crazy cook that I am, love to buy groceries.

I was shocked at the amount of canned goods I pulled from the shelves. 5 cans of cream of chicken soup, who needs 5 cans? Along with all the canned goods there were tons of noodles, something else that is cheap that I buy and never use. I am such a food pack rat. If there is such a thing. Even after cleaning out the pantry and throwing away various stale items, it still was a tight fit. I made my husband swear not to let me buy another can of cream of chicken soup, well, until I use up what I have!

Amongst all these cans and bags there was lots and lots of old candy. Husband and I get candy from my mom for various holidays and we never seem to finish! I know some of you are shocked but I'm really not a candy person. I'll eat it from time to time but I can only take so much. I separated the candy and put it in new ziplocs. I had husband help me decide what wasn't worth saving and threw out the rest. Which was surprisingly not a lot, candy has a scary shelve life I tell you. All the candy that was saved I will use for baking which I happened to start yesterday as well.

I had found an old package of sugar cookie mix which I made up and threw in the various M&M's I had in one ziploc. There were kissables, peanut M&M's, peanut butter M&M's, and regular M&M's. All got dumped in to the cookie dough. Then I just plopped them on the cookie sheet and baked. I ended up having to extend the cooking time by a couple of minutes but otherwise they came out perfect. They are really tasty and I used up two things! Old cookie mix and old M&M's.

Later it was time to make dinner. I had a couple of things I needed to use up, some tasty chicken leftover from the chicken barbecue we went to on Saturday and some stale tortilla chips. I knew I could make some kind of mexican casserole from these two items so I went to trusty google. Here is the recipe I found. This recipe was great because it not only used up the chips and chicken, it used up some canned goods as well (one being the dreaded cream of chicken soup).

This was so easy. I cut up the chicken, completely cleaning it off the bones. (Dog got the skin and pieces I didn't want to use, she was pleased) I put all the canned ingredients in a pot to mix and heat up. They ask for tomatoes with green chilies which I did not have so I used diced tomatoes and a small can of green chilies I had. I just drained the juice from the chilies to cut back on the spice. I was so pleased this recipe also called for taco sauce because I had exactly 1/2 cup in my fridge that had been there forever and surprisingly was not expired!

The end result was very tasty, with lots of flavor. Husband loved it and mixed it with the mock rice and beans I made (I used the rest of the chicken broth with the water, rice, pinto beans rinsed and drained, some garlic salt and I stuck in the chicken bones for more flavor. This produced a really good rice and beans without the fuss!).

Two things that kind of bothered me about the recipe. One, it came out very runny. I don't know if I would mess with that if I make it again. It didn't seem to matter, especially if mixing it with the rice. Two, the recipe says to place the crushed chips in the bottom of the pan. This produced a mushy mess of chips at the bottom of the casserole. It tasted fine but you wouldn't even have known I used chips! I don't think husband even realized it! If I make this again I will just sprinkle the chips on top of the cheese. This will allow them to get crunchy which is what I prefer.

Too Busy to Cook

I really truly hate when this happens but yes, I have been too busy to cook lately. And it won't get any better over the next couple of weeks. For months now I've known that the end of August was going to be a busy time for me and now its finally here.

Saturday I will be making Hot Pepper Jelly for the first time with a friend of mine. She offered to teach me how to make it. My sister loves it and is in Vegas right now with her fiance who is stationed there for training. Her birthday is September 2nd so I thought I'd make a batch and send her some. Therefore, there will be an entry on that.

I did also get my new Rachel Ray magazine and there were some scrumptious looking recipes I'll be trying. A cookie recipe I plan to make to use up some Hershey bars my mom gave me (which I guess can also count as another addition of "Ways in Which I Use Stuff Up"). And as always, another addition of "Cooking for your Pet".

Another note, my entry got posted at Champaign Taste as promised on Julia's birthday, Saturday, August 15th. Not only is my recipe listed but a bunch of other delicious looking recipes that I need to try myself soon.

So a small hiatus but lots to come!

Fondue de Poulet a la Creme

Since Julia Child's birthday is Saturday, August 15th, Champaign Taste is holding an event for all to make a Julia Child recipe by midnight today and she'll post the entries on Julia's birthday. Of course I wanted to participate, having just seen "Julie & Julia" and then buying Julia's cookbook, "Mastering the Art of French Cooking". Which is what I turned to yesterday to find the perfect recipe to make for the event. Let me tell you, this was not an easy task. I knew I was going to do something with chicken but each chapter has so many recipes! I finally settled on Fondue de Poulet a la Creme (Chicken with Cream and Onions).

This recipe is on the easier side, as far as Julia's recipes are concerned, which was kind of what I was looking for since it was a work night after all. I had a whole chicken defrosting in the fridge which would need to be cut up. I let the husband take care of that one as I'm not one to hack up chickens. He seems to know better what he is doing as far as that goes.

After the chicken (2-3 1/2 lbs.) is cut up, I rinsed the four sections and dried them. 3 tablespoons of butter are placed in a pot and once heated, the chicken is placed in. Julia says the chicken should be stiff but not browned and this little task is very hard to accomplish. Chicken likes to brown when its in a hot pan so constant turning was a must. This should be done for about 5 minutes and then the chicken should be removed from the pot to another platter. 1 1/2 cups of thinly sliced onions should then be added to the pot, cover and cook for about 5 more minutes.

Once the 5 minutes is up, the chicken should be placed back in the pot and sprinkled with 1/2 tsp salt, 1/4 tsp curry powder and 1/8 tsp white pepper (I used black because that is what I had on hand). Then you add 3/4 cup of dry white wine (there were other wine suggestions but I can't remember them and this is what I used) and cook till the liquid has almost evaporated.

While this was cooking, I heated 3 cups of heavy cream to a boil in a saucepan. Once the liquid had almost evaporated, the cream was added and the pot was covered again. The chicken should then be cooked, covered, for 30-35 minutes or until the chicken is done.

When the chicken is cooked through, you remove it from the pot to a platter and keep warm while making the sauce. To make the sauce you first skim the fat off the top of the liquid left in the pot. Stir, boiling, until the liquid lightly coats the back of a spoon. Remove from heat, add drops of lemon juice, salt and white pepper to taste. Then add 3-4 tablespoons of heavy cream to thin out.

Now my sauce never got very thick so I only added 3 tablespoons of heavy cream. I don't know if this sauce was supposed to be thick but mine was pretty runny. But oh so delicious! The sauce was definitely the best part.



We had the dish with mashed potatoes (which I drizzled with more sauce) and salad. Very tasty meal, rich and creamy. Husband liked it and so did the friend I had over for dinner. I'll definitely be making it again. It took a while to cook, but it wasn't necessarily hard to do. Besides the whole chicken and heavy cream (which I purchased for Julia's recipes), I normally have all the ingredients on hand. I would think boneless skinless chicken breast would work as well, just with less cooking time. I might try that next time!

Cooking for Your Pet - Sensational Salmon Cakes

So this is my first installment of "Cooking for Your Pet". Rachel Ray has lots of pet-friendly recipes that are also for humans too! Periodically I'm going to start making these recipes. Last nights recipe was from my recent Rachel Ray magazine, Sensational Salmon Cakes. As you can see to the left my puppy, Miley, gives four paws up for this recipe.

The recipe is simple, canned salmon mixed with bread crumbs (I used seasoned which is not in the recipe), red pepper, egg and fresh dill (I used dried because horror! I don't really use fresh spices). Form into small patties and cook in a pan with a little vegetable oil till brown on both sides. I doubled the recipe and I'm glad I did, I only got 8 cakes as it is. I'm sure I would have only gotten about 4 if I hadn't doubled it.

Finished product (a spoiled dog's dinner)

Miley enjoying her salmon cakes

For the people's portion Rachel has a yummy sauce you can make to go on top. Mayo, lemon juice and fresh chives (yes, I used dried). It is so tangy and wonderfully complements the cakes. I doubled this recipe as well and had quite a bit leftover so we plan to grill up some fish fillets we have in the freezer and top them with the leftover sauce.

Since salmon cakes are obviously not enough for us humans, I also made a Mushroom Risotto. Let me just say that Risottos are a pain. The constant stirring for about 40 minutes is enough for me to never want to make a Risotto again. But I am lucky enough to have a wonderful husband who shares in the stirring duties.

While time consuming, this recipe is definitely worth it because this risotto is delicious! Here's how it works, you heat about 6 cups of chicken broth in a pot on low heat. You also cook the mushrooms in a little bit of olive oil till soft with juices. They ask for 2 lbs. of mushrooms and I did not feel like spending $8 on mushrooms so I bought a pound. Come to find out that other commenters on this recipe did the same thing. I really do feel that 2 lbs. would have been too many.

So you put aside the mushrooms with their juices for later. I used the same pan for cooking the mushrooms as I did the risotto and just put the mushrooms in a bowl and washed the pan. Then you cook some shallots in olive oil. This was my first time using shallots, I know Julia uses them a lot in her cooking. They remind me a lot of garlic in the way that they peel and such. Weird little onions but easy to prepare. If I prepared them right that is, I'm assuming I did.

Anyways, you cook the shallots for about a minute then add in the arborio rice. Here is where I made a stupid mistake which I did not realize till later. I measured out the rice (1 cup and a half) and left it sitting on the counter so it was ready when the time came to use it. Well, when I added the rice to the pan, I only added a cup, completely missing the half a cup. So stupid! After the rice cooks for about 3 minutes, you add 1/2 cup of dry white wine (I used cooking wine). Stir constantly till wine is absorbed. Then you add the chicken broth about 1/2 cup at a time, stirring till absorbed. Over and over again till you don't want to do it anymore, why can't this darn risotto be done! Once all the broth is added (or about 4 cups of it if you screw up and realize you never added the 1/2 cup, yes, I am still bitter thank you for asking) and has absorbed, you take the pan off the heat. Add the mushrooms and juice, parmesan cheese, butter, chives (once again I used dried), salt and pepper to taste and the result is a creamy, mushroomy (definitely not a word but I think it should be) risotto.

And for those who care, yes, the risotto came out fine even though I screwed up the measurements! The proof is shown below:

Salmon cakes with sauce, Mushroom Risotto, and once again, the infamous salad
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A side note, tonight I plan to make something from Mastering the Art of French cooking for an event going on by Champaign Taste. I found this blog while searching through cooking blogs to read. Julia Child's birthday is August 15th so Champaign Taste is holding an event for bloggers (and even non-bloggers can participate) to make one of Julia's recipes and post about it by midnight on August 13th. Then Champaign Taste will post a link to the entry on Julia's birthday, August 15th.

You can read more about the event here. I was really excited about this event as I just saw the movie and got the cookbook and have really been in to the whole Julia thing. Heck, its the reason I started this blog! Anyways, look for my entry tomorrow.

Cheeseburger Pasta and Ways in Which I Use Stuff Up Before it Spoils

Last night I made Family-Favorite Cheeseburger Pasta from Healthy Cooking Taste of Home magazine. I do not get the magazine, I get the general Taste of Home one but my mom gets the Healthy Cooking and this delicious recipe was pictured on the cover of last month's issue. So I looked it up on tasteofhome.com and printed it out to try a while ago. I finally got around to trying it last night. It was rainy, muggy and generally disgusting here yesterday by the time I got off from work so we decided it was best if we cooked inside.

This recipe is easy. Make the pasta, cook the beef with some onion, add the pasta plus the rest of the ingredients. Boil then simmer for 5 minutes, sprinkle with cheddar cheese and voila! Easy dinner. And it was delicious, it did taste just like a cheeseburger.

Couple of notes on this recipe...the dill pickle relish. I was going to use the sweet pickle but thought better of it. Since we were going to the store anyways, I picked up some dill relish. They only had dill in one brand, in a squirt bottle. This could be due to the fact I was buying ingredients from Wal*Mart, I don't know. Another thing was the steak seasoning. I was planning to use steak sauce but once again, at the store anyways, and I picked up steak seasoning from the spice aisle. I'm not even going to begin to go into how long it took me to decide on which one to buy but I ended up with Mrs. Dash's.

Another thing to point out is that I did not use wheat pasta or no-salt tomatoes. Obviously this makes the recipe less healthy but that is what I got and so that is what I used. As always, unhealthy stuff is always cheaper!

Dinner [Salad, homemade biscuits (from Saturday) and cheeseburger pasta]

This leads me in to the next part of this post, "Ways in Which I Use Stuff Up Before it Spoils". Maybe this will be a new thing for my blog, I don't know. We will see. Anyways, the salad above consists of all the vegetables I had in my veggie drawer that were about to go bad. Some already had and ew. That amount of mold is just not healthy. But this blog is not about my bad refrigerator cleaning skills, it is about cooking! So the salad consisted of bagged salad, (not from my veggie drawer but purchased at the store with the aforementioned Mrs. Dash), broccoli crowns, onion, cherry tomatoes, carrots and cheese cubes (the cheese was not going to spoil but cheese in salad, mmm).

*I also want to add that we used Krafts Mandarin Orange with Sesame Seed dressing. I would link to this but I can't seem to find it anywhere on the internet. I will add that I found it at Wal*Mart Supercenter. It is so good, if you like oranges you'll love this dressing!*

On to dessert. Remember those cookies I spoke about the other day? Well we heated those up and topped with vanilla ice cream. Then to use up the cherries (I only had about a cup) left from making the Clafoutis, I made an easy cherry sauce from my Better Homes and Garden cookbook. The recipe is simple (please note I halved this recipe): Mix together 1/4 cup sugar with 1 tablespoon of cornstarch. Add 1/4 cup of water, stir. Add the cup of cherries and heat till thickened and bubbly. Then heat for 2 minutes more, stirring throughout the heating process. Remove from heat. Then you are supposed to add 1/2 tablespoon of cherry/orange liqueur, cherry brandy or orange juice. Of course I didn't have any of those and I was planning on just leaving that step out altogether but I worried it wouldn't thin out enough otherwise. So I used lemon juice and that seemed to work fine because it was delicious:

Mmm, I wish there was more left for tonight. Its a lot like cherry pie filling. So there you have it, I used up vegetables and the cherries!

More Clafoutis

So I tried the recipe my French co-worker gave me for the Clafouti. And I have to say it was much better then Julia's recipe. A lot creamier, which was probably due to the heavy cream added. The color was so much richer as well. Now I don't know if it was because I didn't overcook this one or if it was just a better recipe. Maybe sometime I'll try Julia's again. But as of right now, I'm sticking with this one!

Of course I did not get a picture. I shared this one with my family and we ate the whole thing! I need to be better about the picture thing.

Not a lot of cooking was done this weekend so I don't have much else to write. I made some biscuits on Saturday but we had frozen fried chicken so I can't really take much credit for that. My husband made calzones last night for my family and those were delicious! He used to work for a pizza place so he is really good at making all that stuff. Wish I had a picture of those as well!! Hopefully I'll have more exciting recipes this week.

Chocolate Chip Cookies and Miami Burgers

Yesterday I talked about cookies curing the soul and I said I was going to test that theory. Well I did test that theory last night and I would say I was pretty successful:

Before

After (mmm, cookies!)

These have got to be the biggest cookies I've ever made! The recipe can be found here. Besides the strange measurements in ingredients (2 cups of brown sugar???), it was your basic chocolate chip cookie recipe. Another strange thing was having to make them in to 3 tablespoon sized rounds to flatten out. That is what made them so big! I used my large scoop, the one I use for muffins. It looks more like an ice cream scoop then a cookie scoop. The problem with them being so big was the fact that I could only fit 6 at a time on a cookie sheet. Add in the long cooking time and these took a while to finish.

It was hard to tell when they were done, the recipe says 15-17 minutes but at 17 minutes they still looked doughy. I cooked them for 23 minutes but I think I could have done less. I tend to forget that cookies like this set up pretty well. It just makes me nervous when they still look like dough.

Other then that they were really good! My husband seemed to like them and he especially liked how big they were. I think I'll definitely use this recipe again. I can't believe it made 25 cookies! I'd like to bring them in to work since they looked like cookies you'd buy at a bakery or something. I know they'd enjoy them.

On to dinner...we made Miami Burgers from Bobby Flay. My husband is Cuban and of course loves a good Cuban sandwich and these burgers are supposed to be a lot like that. A burger sandwiched between two slices of swiss with ham, dill pickles, dijon mustard and garlic mayonnaise.

We already had pre-made burgers in the freezer so we used those. My husband grilled them and sprinkled on the salt and pepper as they were cooking. While he was cooking the burgers I made the garlic mayonnaise which is just roasted garlic with a 1/2 cup of mayonnaise.

I didn't know how to roast garlic so I looked in my handy Better Homes and Garden cookbook. You need to cut off the top of the garlic to expose the cloves, drizzle with olive oil, wrap in foil and into a 425 degree oven for about half an hour. (This isn't the only way you can do this though. I searched the internet before going to BH&G and there were hundreds of ways) Since the cookies had taken over my oven I looked online for another way. Someone suggested the toaster oven. So I prepared the garlic exactly as stated in BH&G, set my toaster oven to 425 in the baking mode and put it going for half an hour. Worked like a charm! I don't know if it tasted exactly as it would if done in the oven because I've never had it that way before but it definitely softened them enough to mix with the mayonnaise.

On to burger assembly...so you take a hamburger roll (we purchased larger ones for this) and spread dijon mustard and the garlic mayo on both sides of the bun. Then a slice of swiss, burger, ham slice, another swiss slice, a few dill pickle slices and top with the bun. We used the Foreman to press the burgers. This kind of worked but the burgers slid around a lot when we put the top down. We have a fancy Foreman so we used the lever to have it flat and that seemed to help. It just took a lot of messing with. (I watched Bobby's video on these and you can press the finished burger on the grill. If you are interested you can view the video here.)

Finished product [Miami Burger with Rice and Beans (cheated and used a mix, but they were definitely delicious) and grilled summer squash and zucchini]

Cookies Can Cure the Soul...

...I believe this is a proven fact. I mean, I don't think there were case studies done on it or anything but still. Especially chocolate chip cookies. Because we know that chocolate cures the soul. I mean, chocolate can cure anything really.

Anyways, I'm about to test this theory this evening. Its been a rough day at work. Rough in ways I can't even begin (or am allowed to) even explain. I went to one of my all time favorite websites and looking through comments on another recipe someone mentioned the recipe "Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies". This is an extremely long and boisterous title but Felix K, whoever you are? I'm up for the challenge.

So tonight I'm going to make these best ever chocolate chip cookies to relieve the stresses of today and the judge will be my chocolate-chip-cookie-lovin' husband. Trust me, this man is the one to judge these cookies and see if they are "the best" because he has never met a chocolate chip cookie he didn't like. Every time I ask him to pick a cookie for me to make he says chocolate chip. While annoying at the time, it will actually be quite helpful this evening. Look for my report tomorrow.


*On a side note, we tried the Clafouti cold. My husband commented that it was "harder" cold but that could be due to the overcooking. Personally, I thought it tasted good either way. No preference here. I will be making my co-worker's version on Sunday for my family. Results on Monday.*

Clafoutis and Raspberry Jam Continued

Continuing from my post yesterday... I did not try out the cold Clafouti last night as promised, I apologize. My dinner of *gasp* pizza and the best char-grilled wings to ever exist did not take place till almost 10 p.m. so dessert was really the last thing on my mind last night.

Anyways, on to raspberry jam. As well as the Clafouti on Sunday, I went over to my parent's to make raspberry jam with my mom (not ours pictured to the left but ours did look like that).

We had picked the raspberries last Thursday night. Took them out of the fridge on Sunday and sure enough, they had started to mold. I couldn't believe it, they weren't even that old! So the part that took the longest was searching through trying to get all the mold and bugs (ew) out.

When that was done, the raspberries get put in a big pot and mashed down, sugar and pectin are added and this gets boiled for about a minute. After it boils for a bit, it is poured into the sterilized (we used a dishwasher but I read hot soapy water works as well) canning jars that we warmed in hot water so the glass wouldn't break when the hot liquid was poured in. The tops were placed on and tightened. Then we just turned them upside down for a bit and they were done! You are supposed to boil the filled jars in a large pot but my mom decided to just turn them upside down like she saw someone else do once. Right or wrong? I don't know.

This was my first time to make jam so I'm not really sure which is the right or wrong way. I looked online for answers but found myself even more confused. Most sites, books, etc. say that the reason the jam is boiled after its put in the jars is because of the acidity in the berry, vegetable, etc. kills bacteria when boiled. But isn't that what you are doing when you are actually boiling the mixture before pouring it in the jars? I'm still looking in to that, comments? If I find anything I'll be sure to inform my adoring fans (see, a little sarcasm there).

Back to Sunday and my jam "experience". We could tell the jam was still very runny as it started to cool. That night when I checked my couple jars it was still runny. My mom was worried. I was happy I'd be able to put it through a sieve because I hate those blasted seeds. What I would do with it afterwards was beyond me. Raspberry topping for your ice cream anyone? Well, my mom didn't need to worry (and I wouldn't be sieving out the seeds after all) because overnight the jam set up. So first time jammers (jammers? is that even a word? spellcheck says no) do not worry if your jam is runny, it could very well set up by the morning.

I'm thinking I might want to try cherry jam on my own with some of the cherries I bought for the Clafouti. I probably won't boil the jars after filled though. Word of Caution: Do not eat Susie's jam, may contain bacteria! (Just kidding...I think)

Clafoutis and Raspberry Jam

I honestly did not think I would get to post this today. Work has been insane. But in a good way, I'm really pumped. I wish I had time to go home and cook today!

Yesterday I made my first French dessert from Mastering the Art of French Cooking, a Clafouti. Translated: Cherry Flan. I purchased about 4 1/2 pounds of cherries from Sam's as well as one of the greatest kitchen gadgets ever created, a cherry pitter. It was worth the $10 I spent, let me tell you. My mom pitted cherries for a pie without a pitter and she said her hands were stained for weeks. My hands? No stains. And boy was that thing fun to use! You just press the spike through the cherry and the pit spits out the bottom. I did have to be careful for splattering juice that even the protective shield on the pitter couldn't completely stop. My book is now "used".

Anyways, enough about gadgets, you are here to read about food not the objects that help create said food! The Clafouti (cherry flan) was easy to make. You pit 3 cups of cherries and lay them in the bottom of a pie plate or 7-8 cup dish. I used my corning ware, 2 1/2 qt. round dish. That seemed to work nicely. So you place these cherries in the bottom of the dish and sprinkle with 1/3 cup of sugar. Then in a blender you put milk, eggs, sugar, vanilla, salt and flour. It ends up looking like a kind of pancake batter.

You pour the "batter" over the cherries sprinkled with sugar and stick it in a 350 degree oven for about an hour. I say about because I think mine took a little longer then that. I say I think because mine was overdone. It was very tasty, just chewier then it should have been. The problem was in how Julia explains what the flan should look like. It should be puffed up and I was under the impression that puffed up would be, well, puffed up. It did rise slightly (as my husband pointed out, "it looks puffed up a little, see?") but not as much as I would have thought. Plus the cherries rose to the top and it seemed like that would be wrong too. A picture would have been nice. But when I took it out of the oven and it started to cool it did sink like the cookbook said it would. So I thought I must have done it right.

Anyways, the fact that it hadn't puffed and it was still kind of jiggly had me second guessing myself as well as the toothpicks I kept jamming in to see if they would come out clean. Therefore, when I scooped it out the bottom had taken on a caramel kind of color and was chewy. It was still delicious but I know it would be better if not overdone. And cold, I like my custard/flans cold. Julia says it tastes best warm but I think cold would be better. We will see tonight. And I will update you all (reader? I don't even think I have that) tomorrow.

A lady I work with is French, and I mentioned to her how I had bought Julia's book. She said she has it and its hard. That scared me a little. But no matter, I press on. I mentioned to her last week that I would be making the Clafouti this weekend and lo and behold this morning she had put a copy of the recipe she uses on my desk. (By the way, it had a picture and mine, looked the same as the picture)

When I talked to her about it she said she makes them all the time. They are her favourite. Julia puts a thin layer of "batter" on the bottom of the dish and cooks it on the stove top, then tops with cherries and the rest of the "batter". Since I don't think its the best idea to put my corning ware on the stove top, I took my co-workers suggestion and did it her way. No bottom layer, just pour the "batter" over the top. Besides that difference, the only other differences in her recipe and Julia's is whats in the "batter". Less milk but with the addition of cream, sugar (same), different amount of flour, instead of 3 whole eggs - two eggs and one yolk, less vanilla, same amount of cherries. I'll be trying this one next seeing as I bought so many cherries at Sam's.

Looks like I won't have time for Raspberry Jam after all, I will continue this tomorrow.

I've always enjoyed cooking. My first cooking experiences weren't anything spectacular. I didn't go to cooking school or anything like that. My parents love to talk about the days when I'd feed them crazy concoctions, such as a fruit salad with soggy banana slices. Then there was the marshmallow period. Here I experimented with marshmallows, making all sorts of things in the microwave. Some a success, others a disaster. As I grew older and could really work in the kitchen, I loved to bake. I'd make cookies and brownies, pretty much anything sweet. My infatuation with cooking was so great that I even managed to take a cooking class in high school that counted towards a science class. I think it was called Cooking Science or something like that. I went to college and got my associates degree in Office Technologies (to become an Administrative Assistant) and finally I was out living on my own. I met my husband a little over 5 years ago and my love for cooking became very strong at this point in time. I was cooking for him constantly. A new recipe everyday! Many find this funny, how do I have time or energy after a long day at work? It’s actually something that makes me feel better after a long day at work. An escape. The kitchen is the one place where I am in control (most of the time). The part that makes it easiest? Is my husband almost always does the dishes!

I recently went to a free viewing of the new movie Julie and Julia. It was such a good movie and I could really relate to the main character, Julie Powell. She was just an everyday worker who loved to cook in the evening and just like me, it was a nice escape from the stresses of her job. She started the Julie/Julia Project where she went through Julia Child's cookbook Mastering the Art of French Cooking in a year. And she blogged about it. Eventually lots of people were reading her blog and she wrote her own book. I bought her book and Julia Child's cookbook shortly after seeing the movie.

I got to thinking today about how many blogs there are out there on cooking. I figured if all these people can write a blog about cooking then I could too! This blog won't be anything special nor will it probably have any readers! I just figured it'd be fun to write about my cooking experiences just like Julie did with hers.