I’m back in Rexburg for my third year of school! I’ve been looking forward to this time for a lot of reasons, but one of the biggest was that I was so excited to get back on the wagon with this recipe blog. This summer, I was working two jobs, and Josh and I were living back in Washington with my parents. My mom so graciously made most of the dinners, ready when I walked in the door at night. I really missed cooking, and have been making up for lost time these last couple weeks!
However, my heart is frowning with the realization that I still won’t be able to blog as frequently as I want to. I’m taking more credits than I ever have before, and I’m realizing I’ve signed up for a pretty heavy workload. While I still hope to cook good dinners several nights a week, I seriously doubt I’ll be able to blog about them.
Tonight, I made a copycat recipe for Olive Garden’s Zuppa Toscana, found at Big Oven.
I don’t know if this picture looks all that appetizing to you, but it was really good. The only thing I would change would be more bacon. I mean… is it ever even a question? My husband and I each only got 4-5 pieces of bacon in our bowl. Also, I cut off all the fat. My husband scoffed at me for doing that, but I’m glad I did.
Anyways, I’m happy to be cooking again. That’s all.
The family that I nanny for bought some golden beets, and asked me to prepare them however I want while B took a nap. I’ve never cooked beets in my life. I felt like I was in an iron chef competition, being given some strange ingredient I was supposed to make taste amazing.
And guess what? I did it.
Here’s my recipe, which I adapted from here and here.
Roasted Golden Beets with Balsamic Glaze
– 4 Golden beets
– Drizzle of olive oil
– Sea salt to taste
– 1/4 c. Balsamic vinegar
– 1 Tbsp. Honey
– Salt and pepper to taste
1. Wash, peel, and slice the beets into 1/4 in. slices.
2. Arrange in a single layer on a pan, and drizzle with olive oil and sea salt to taste.
3. Roast at 400 for 20-25 minutes, until soft and golden brown.
4. In the meantime, add balsamic vinegar, honey, and salt and pepper to a small sauce pan. Bring to a boil over medium-high heat, then reduce to a simmer for a couple minutes until thickened.
5. Arrange beets in serving dish, and drizzle with balsamic glaze. Serve immediately.
I haven’t posted any recipes in about two months… This is mainly because I haven’t cooked anything besides frozen pizza and spaghetti since well before we moved. Life gets busy! So, since I don’t have any exciting new recipes to share with you, I thought I’d just update you with all the many changes in my life.
First of all, we moved from Idaho back to Redmond, Washington to live with my parents. Not the most ideal situation, but hey, it’s free, and we have a car to pay off.
We also bought a car. It’s a 2008 Honda Pilot. We still have not named it 😦
I settled my employment (as a nanny) before we moved, so I’ve been working since the week we got here. Josh searched for an internship for a couple weeks, but when he didn’t hear back, decided to go back and work for Home Depot again this summer. He’s such a hard worker!
Just a few short weeks after we got here, my parents made the decision to sell their house, and it’s been a whirlwind ever since! We all work long hours, but in the evenings and weekends, we’ve been sorting and boxing up our stuff, fixing up the yard, looking for new housing, and doing a lot of heavy lifting.
If I live through this long enough to ever cook another recipe again, I’ll be sure to post it. 🙂
This morning, Josh and I woke up early to go say goodbye to his family, who came to visit for a week. As we walked out the door, the crisp morning air hit us, and all was silent except for the birds singing. I gave myself a moment to take it all in before we hopped in the car. In that small moment, I was filled with peace. Because He lives, I can enjoy the nature in this beautiful world that Christ has created for us.
This conference weekend, I’ve been making an effort to find areas I need to improve on. The one thing that hit me the hardest was a quote that went something like this: “Choose to be happy rather than choose to be right.” I feel like this is my biggest problem in my marriage, as it may be for a lot of people. Sometimes I make this decision a little too late. Sometimes I hurt my husband’s feelings in the attempt to gain whatever small and fleeting victory comes from being “right.” I’m so grateful for the Atonement, that I may be forgiven of these moments, however big or small. Because He lives, I have the perfect example of forgiveness.
I’m also grateful for the organization of the Church of Jesus Christ of Latter-Day Saints. Just as was addressed by Dale G. Renlund this weekend, “A saint is a sinner who keeps on trying.” This church is made up of over 15 million imperfect people. But aren’t we blessed that Jesus Christ, who is perfect, stands at the head? He directs his prophets, who guide and direct us. Because He lives, I know that following the prophets will lead me closer to Him.
“I know that my Redeemer lives! What comfort this sweet sentence gives. … He lives, and while He lives I’ll sing. He lives, my Prophet, Priest, and King.”
There’s only a few foods in the world that I just can’t put down once I start eating. Thin mints are one of them. And today, I have discovered one more.
I didn’t expect much from these donuts, but we had the ingredients and the time, so I just whipped up a batch. Holy. Moly. I was immediately addicted. I ate three of them on the way out the door to take a picture of them. (Outside seems to be the only place I can get a decent picture. Now you know my little secret. Sorry that my kitchen is a dungeon.)
Anyway, I should have known it would be good. I mean, butter, sugar, cinnamon, and FRIED? I guess I just wasn’t thinking that deeply 😉
Cinnamon-sugar (I didn’t measure anything, just added as I went).
Heat the oil in a frying pan. (The smaller the pan, the less oil you have to use). Oil is the right temperature when you flick water into it, and it sizzles without popping.
Cut holes in the biscuits using a small cookie cutter, or use a straw and stretch the hole a little bit.
Using tongs, dip the dough into the oil, and move it around a bit so it doesn’t stick. Let cook to your desired level of brown-ness (I personally like them a little darker), then flip and let the other side cook.
Let the donuts cool just enough so you can handle them, then dip in the melted butter and into the cinnamon sugar.
Stuff your face while they’re still hot! They’re still good cold, but seriously, you gotta try them hot.
Oh, man. There’s this woman named Emily in Rexburg selling a bunch of Mexican food yesterday and today, trying to make some extra cash before her baby comes. I ordered at least one of everything, and just went to pick it up about twenty minutes ago. It smells SO amazing.
I decided to buy some from her because tonight my Josh comes home! He’s been gone since Wednesday to Seattle to meet with a bunch of companies about internships. He’s working hard, but I sure do miss him. Knowing how much he LOVES his Mexican food, I thought this would be the perfect thing for him to come home to! Problem is… his flight lands much later than I’d anticipated, so I’ve got to keep this warm for about 4 hours.
This smell is going to taunt me longer than I think I can withstand. I was telling Josh earlier that I wish I had grown up in Mexico, simply so I could have learned to cook like that.
That being said, you might see some new Mexican recipes up on the blog, while I experiment my way through!
Okay, I’m so behind on my posts, forgive me! I mostly wanted to post so I could get that ugly tent off my main page.
It’s been a long week. We went down to Utah over the weekend, and when we got in the car to leave, the check engine light came on! Thankfully, my grandpa was able to fix it enough for us to get home, but the very next day, it came back on. So now our car is in the shop, and my wallet’s feeling thinner and thinner each day it stays. Josh went to Seattle this morning at 4 AM, and I’ve been up trying to catch up on homework since then! And, to top it all off, we’ve been out of milk for like three days.
…Which I didn’t realize until after I had decided to make a smoothie and dumped all the frozen fruit into the blender. So I used the last of my yogurt. I wouldn’t have guessed, but it actually tastes kind of like ice cream. Really yogurt-y ice cream. So I guess that means it would taste more like frozen yogurt.
I know I post way too many smoothies, but for the sake of pushing down that ugly tent, here is yet another!
Triple Berry “Frozen Yogurt”
1 cup vanilla yogurt
1 cup strawberries
1/4 cup blueberries
1/4 cup raspberries
1 frozen banana
Note: I’m totally guessing on the amounts here, just add what you want and make sure it’s thick!