Back at it.

I’ve been gone for a while but I am making it a priority to blog more.  Whether it’s about food, geek stuff or just whatever my little heart desires.  But, I’ll give a life update before I start my actual blog post.  I finally found a job.  It’s at a call centre doing technical support.  I started in February and I love it so far.  I’ve even been chosen to mentor and provide floor support to new classes when they first come out on the call floor.

I also haven’t been feeling the greatest for about a month or so.  After I started my job, I got a terrible cold that needed antibiotics to help kill it.  A few days after I started taking my antibiotics, my body started to ache.  I felt like I was vibrating and I was exhausted.  My foot cramps got worse and I have a horrible time sleeping.

Last week, I went back to the doctor.  They did a bunch of blood work and it turns out my electrolytes are completely out of whack.  That explains my symptoms and why I’ve been feeling horrible.  So, I’m starting to eat better while eating smaller servings throughout the day.  I’m starting to drink more water, even though I don’t like to.  I’m trying to regulate my sleep, (which doesn’t help when I’m working evenings for the next 3 months) as best as I can.  I’m on my way to feeling better!

So, there’s a little update from me.  What I’m really blogging about is what I made today: Butternut Squash and Spinach Stuffin Muffins.

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Prepare for a barrage.

After a long week without my trusty Macbook Pro, it is back.  Oh, how I’ve missed it.

Now, let’s get down to business.  Here are the recipes from my last post that I said I would share:

Multigrain Molasses Bread – I got this recipe from the Eating Well website.  I like this site because it has a lot of different recipes for a lot of different tastes.  It’s also a health-conscious site, which I love.

This bread was very hearty and had a wonderful bran flavour.  It toasted very well and was amazing for tomatoe sandwiches!

Yogurt Breakfast Popsicles – This recipe if from the Kitchn.  I love the simplicity and diverse assortment of goodies on this site.

Mason Jar Cheesecakes – I thought I mentioned this on my last post but I guess I didn’t.  This is from the Just a Pinch website.  It’s a great member-based cache of recipes!

Strawberry Peach Jam – I almost forgot about this one I made from the Food.com website.  I had a lot of frozen fruit in my freezer that never gets used so I though, why not make some jam?

I hope you’ve enjoyed my barrage of yumminess!

 

 

 

 

 

Other food I’ve made.

Since starting my blog, I’ve debating whether or not to post on everything that I’ve made that I’ve been proud of.  Well, that would be a lot of posts so I’ve decided to put together a post using pictures instead.

About half of these are from the Delicious Detox cookbook by Carol Morley, a quarter are various recipes I’ve gotten from different websites and the other quarter are made up.

I hope you’ve enjoyed this post!  It was awesome to see all the things I’ve cooked/baked over the years.

My first all-homemade pie, part 2.

So, I just finished making my pie.  A custard pie.  Here are the ingredients:

  • 1 parbaked 9-inch pastry shell (I used the one I made in my previous post)
  • 2/3 cup sweetened condensed milk
  • 2 cups hot water
  • 3 eggs, slightly beaten
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Nutmeg

First, preheat the oven to 400F.  In a small bowl, combine the sweetened condensed milk with the hot water.  Gradually whisk in the eggs, making sure they don’t cook and clump up.  Add the vanilla and salt and stir until combined.  Pour the mixture into your pie crust and sprinkle the top with nutmeg.

Bake for 10 minutes at 400F then, while the pie is still in the oven, reduce the heat to 300F and bake for 30 minutes more or until the custard is set and the pastry is done.  You can tell when the custard is done when a knife blade comes out clean after its inserted into the centre of the pie.

Cool and enjoy!

Do you like pie?  What sort of pie do you like?  I’d love to hear your thoughts and recipes!

Happy baking!