Indy turns two years old today. Time flies when you’ve got a four-legged child. It seems just like yesterday he was 35 lbs, chewing on people’s shoelaces & peeing in the dining room. Now he’s a 100 lbs of lean, not-so-mean pupcake-eating machinery, who enjoys sleeping on “his couch”, running around with his girlfriend Miley, Bully Sticks, Greenies and of course… hanging out on the deck (or romping in the snow).

Indy & Miley!

…

Since we’re not really sure when he was born exactly, we decided September 2nd would be his birthday. I’ve made Indy many, many homemade treats before. He adores them. Inhales them, in fact. I like doing it, besides knowing exactly what goes in them, it beats paying $4.50 a piece for a mass-produced, hard as a rock “pupcake” from a pet shop. Same reason why I make my own baked goods & food, and why I grew my own vegetables & herbs. Just makes more sense to me, you know? I like knowing exactly what’s going into my food, and my body. And my family’s body… and my pets’ too! Even if it is cream cheese, honey, and peanut butter-based *wink*

..

Luigi (left) & Mario!

…

Indy was kind enough to share these with his friends Mario & Luigi (above) who also had birthdays recently. Okay, actually, Indy’s mom & dad shared them, Indy would’ve eaten them all if given the chance. What can I say, he’s an only child. Oh! And Mario & Luigi’s mom & dad got married a week ago- congrats to them!

PUPCAKES WITH PEANUT BUTTER, CARROTS & OATS

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup rolled oats
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1 egg lightly beaten
• ½ cup organic peanut butter
• ½ cup greek yogurt
• ¼ cup honey
• 3 tablespoons vegetable oil
• ½ cup shredded carrots
• ¾ cup LOW FAT milk
• 16 ounces low fat cream cheese (or Neufchâtel)
• another ¼ cup honey

Directions:

1. Mix dry ingredients. In a separate bowl, mix the egg, honey, peanut butter, yogurt and oil. Mix the milk in with the dry ingredients, blending well. At this point mix your carrots into the honey mixture, then mix the honey mixture into the flour/milk batter.
2. Put in muffin tins and bake for 15 – 20 minutes. These pupcakes freeze well. Frost if you like using a mix of the cream cheese and ¼ cup honey. Beat those two ingredients until well combined, then cover the tops of the pupcakes with it.

…

…

I used ground cinnamon to make little paw prints on the frosting using my thumb and pinky. You could also just frost them with peanut butter. But you don’t even have to frost these, if you don’t want to. You could just leave ‘em plain and make ‘em doggie muffins. You could even substitute shredded zucchini for the carrots, use mashed peanut butter or diced apples instead, or frost them with plain peanut butter.

I’d store them in the fridge because of the cream cheese frosting & the yogurt, but they probably won’t last very long. They never do around here. Indy eats ‘em in two bites, if he isn’t licking off all the frosting first, that is.

*Insert long sigh here* They grow up so fast. Happy birthday, Indy, and many more. You’re a good boy, and we love you.

Every month in 2010, as you can see here, my GENEROUS & BIG HEARTED friend Yoyo is donating 100% of one days’ profits in her webstore to a different charity. January was the Villalobos Rescue Center, February was the Adelphi NY Statewide Breast Cancer Hotline & Support Program, March was Mollie’s Fund, April was Let’s Bring ‘Em Home at LBEH.org, May was Soldier’s Angels, June was Green Beans Coffee, July was Adopt-A-Bull, and August was Just A Dog. This month, however, is something that’s really close to home for me- the NYC PBA Widow’s and Children’s fund.

The Widow’s and Children’s fund provides assistance and relief to widows and families of Police officers who are killed in the line of duty. As you know, or may not know, Jay is a New York City Police officer. I know that it’s not an easy job, and while day-to-day he might not be called upon to do wildly dangerous things, every car stop has the potential of going wrong, and there is a chance that someday he might have to put on the Haz-Mat suit or use the gun. And I hope every day that that day never comes. But reality is- it’s a dangerous job, especially in a post-9/11 world. And for the officers who have families and children, the PBA has this fund which I think is wonderful. It might give a wife (or husband) some peace of mind at a terrible time in their lives. My great-uncle was Vice President of the PBA back in the day, and another great-uncle of mine was also in the NYPD (he then switched to the Fire Department). I have other cops in my family aside from them, and my father was a HAZ-TAC Lieutenant in the FDNY EMS who worked tirelessly on 9/11 and afterwards at Ground Zero. I take a lot of pride in the professions mentioned, and I wear my little white gold replica of Jay’s shield around my neck proudly. I’m so glad Yoyo chose this as one of her charities, as it means a lot to me. Civil Service isn’t always about eating donuts & drinking coffee.

As Jay put it: “I don’t get paid for what I do every single day, I get paid for what I might have to do.”

So again, what am I asking of you?

I’m asking you to buy something from TOPSTITCH on September 2nd. That’s TOMORROW. You have one whole day to prepare, and then once it’s actually September 2nd, you have a whole 24 hours to make a purchase. It doesn’t have to be a big purchase… even a small $2.00 order can mean a lot to an organization that needs money to help people who need it. So go check out what TOPSTITCH has to offer and then tomorrow, don’t forget to go back and buy something! Yoyo  always has a ton of awesome, unique, handmade one of a kind merchandise in her store- pouches, mini-pouches, key fobs, wristlets, APRONS, even catnip toys for your kitty! The inventory cycles and not everything I listed might be in stock tomorrow, but it doesn’t matter. Anything you buy is going to be awesome. Everything is very well made and even better, made with love. The bigger pouches are great for carrying your makeup in your bag everyday or for using as a small purse to just run to the store with, and the smaller pouches are the perfect size for personal items & “unmentionables.” Although the small ones can also fit a camera or iPod too. I definitely have been making my contributions each month, and so has Brianne! So then should you. She has plenty of affordable items, and they’re all one-of-a-kind and well made. So please think about contributing to this cause and in return getting an awesome handmade item! What could be better than helping people and getting something unique in return?

And- get this- anyone who mentions me by name or mentions ‘Cupcake Rehab’ when ordering gets extra goodies!

And don’t just shop at TOPSTITCH today, shop there everyday. Because we should all support our local artisans and craftspeople! Buy handmade!

…

Thank you to all these soldiers & their families. The longer I do Military Monday, the less I feel I need to say on each post. But I know not everyone who comes here knows what Military Monday is… but I’ve been doing Military Monday for 63 weeks now, and it’s a weekly tribute to our fallen soldiers. Please view the archives for more information. I hope it inspires you to do your own version of Military Monday; be it on Twitter (hash tag is #MilitaryMonday) or your blog or even on MySpace or Facebook. “Music Monday” is great, and fun, but let’s also try and remember more important things on Mondays than our favorite songs.

Sameer A. M. Rateb, 22, Army Sergeant, May 06, 2007 Absecon, New Jersey
Vincenzo Romeo, 23, Army Staff Sergeant, May 06, 2007 Lodi, New Jersey
Kyle A. Little, 20, Army Specialist, May 08, 2007 West Boylston, Massachusetts
Dan H. Nguyen, 24, Army Specialist, May 08, 2007 Sugarland, Texas
Blake C. Stephens, 25, Army Sergeant, May 08, 2007 Pocatello, Idaho
Bradly D. Conner, 41, Army Sergeant Major, May 09, 2007 Coeur d”Alene, Idaho
Walter K. O’Haire, 20, Marine Lance Corporal, May 09, 2007 Lynn, Massachusetts
Michael Frank, 36, Army Specialist, May 10, 2007 Great Falls, Montana
Roy L. Jones III, 21, Army Private 1st Class, May 10, 2007 Houston, Texas
Anthony J. Sausto, 22, Army Private, May 10, 2007 Lake Havasu City, Arizona
Jason W. Vaughn, 29, Army Sergeant, May 10, 2007 Luca, Mississippi
Douglas Zembiec, 34, Marine Major, May 10, 2007 Albuquerque, New Mexico
William A. Farrar Jr., 20, Army Private 1st Class, May 11, 2007 Redlands, California
James David Connell Jr., 40, Army Sergeant 1st Class, May 12, 2007 Lake City, Tennessee
Daniel Courneya, 19, Army Private 1st Class, May 12, 2007 Vermontville, Michigan
Christopher E Murphy, 21, Army Private 1st Class, May 12, 2007 Lynchburg, Virginia
Anthony J. Schober, 23, Army Sergeant, May 12, 2007 Reno, Nevada
Andrew J. Bacevich, 27, Army 1st Lieutenant, May 13, 2007 Walpole, Massachusetts
Rhys W. Klasno, 20, Army National Guard Specialist, May 13, 2007 Riverside, California
John T. Self, 29, Air Force Staff Sergeant, May 14, 2007 Pontotoc, Mississippi
Allen J. Dunckley, 25, Army Sergeant, May 14, 2007 Yardley, Pennsylvania
Christopher N. Gonzalez, 25, Army Sergeant, May 14, 2007 Winslow, Arizona
Nicholas S. Hartge, 20, Army Private 1st Class, May 14, 2007 Rome City, Indiana
Thomas G. Wright, 38, Army National Guard Sergeant, May 14, 2007 Holly, Michigan
Jeffrey D. Walker, 21, Marine Lance Corporal, May 14, 2007 Macon, Georgia
Jesse B. Albrecht, 31, Army Sergeant 1st Class, May 17, 2007 Hager City, Wisconsin
Victor M. Fontanilla, 23, Army Private 1st Class, May 17, 2007 Stockton, California
Aaron D. Gautier, 19, Army Private 1st Class, May 17, 2007 Hampton, Virginia
Jonathan V. Hamm, 20, Army Private 1st Class, May 17, 2007 Baltimore, Maryland
Steven M. Packer, 23, Army Sergeant, May 17, 2007 Clovis, California
Coty J. Phelps, 22, Army Specialist, May 17, 2007 Kingman, Arizona
Ryan J. Baum, 27, Army Sergeant, May 18, 2007 Aurora, Colorado
Scott J. Brown, 33, Army Sergeant 1st Class, May 18, 2007 Windsor, Colorado
III, Anselmo Martinez, 26, Army Sergeant, May 18, 2007 Robstown, Texas
Marquis J. McCants, 23, Army Specialist, May 18, 2007 San Antonio, Texas
Casey W. Nash, 22, Army Specialist, May 18, 2007 Baltimore, Maryland
Joshua G. Romero, 19, Army Specialist, May 18, 2007 Crowley, Texas
David W. Behrle, 20, Army Specialist, May 19, 2007 Tipton, Iowa
Ryan D. Collins, 20, Army Corporal, May 19, 2007 Vernon, Texas
Joseph A. Gilmore, 26, Army Specialist, May 19, 2007 Webster, Florida
Travis F. Haslip, 20, Army Private 1st Class, May 19, 2007 Ooltewah, Tennessee
Jean P. Medlin, 27, Army Sergeant, May 19, 2007 Pelham, Alabama
Christopher Lee Moore, 28, Army Staff Sergeant, May 19, 2007 Alpaugh, California
Jason A. Schumann, 23, Army Sergeant, May 19, 2007 Hawley, Minnesota
Alexander R. Varela, 19, Army Private 1st Class, May 19, 2007 Fernley, Nevada
Justin D. Wisniewski, 22, Army Sergeant, May 19, 2007 Standish, Michigan
Brian D. Ardron, 32, Army Sergeant, May 21, 2007 Acworth, Georgia
Michael W. Davis, 22, Army Specialist, May 21, 2007 San Marcos, Texas
Shannon V. Weaver, 28, Army Staff Sergeant, May 21, 2007 Urich, Missouri
Steve Butcher Jr., 27, Army Staff Sergeant, May 22, 2007 Penfield, New York

This recipe isn’t mine, but it happens to be Joe & Jill Bidens’. Yes. The Vice President, Joe Biden. That guy. You know him? Yeah, apparently he’s got a mean grilled pizza recipe. It was in the September issue of the Food Network magazine, and I had been wanting to try grilling up some pizza, so really it was perfect timing. And the day I chose to make it was a beautiful day, sun was shining and no humidity. Lovely day for eating outside.

This dough requires not only a stand mixer, but an overnight resting period. If you don’t have a stand mixer/dough hook, you’re not into that or want to make this on the fly, check out this recipe for dough. It doesn’t require anything more than your hands and 10 minutes of resting and you can be on your way to grilled pizza paradise. This recipe also doesn’t have to make 6 pizzas, just make yours a bit thicker. Or you can refrigerate the dough for another day, or use it to make rosemary focaccia on the grill another time. I definitely plan on doing that. You’ll also probably have sauce left over, but it would be delicious on pasta too.

THE BIDENS’ GRILLED PIZZAS

Ingredients:

For the dough:

• 5 cups all-purpose flour
• 1 ¼-ounce packet active dry yeast
• 1 tablespoon sugar
• Kosher salt
• 2 tablespoons extra virgin olive oil,  plus more for the bowl

For the toppings:

• 3 tablespoons extra virgin olive oil, plus more for brushing
• 6 cloves of garlic, thinly sliced
• Pinch of red pepper flakes
• 1 28-ounce can whole San Marzano tomatoes
• 1 bunch fresh basil leaves, torn
• Kosher salt & freshly ground pepper
• 1 pound fresh mozzarella cheese, thinly sliced and drained
• ½ cup parmesan cheese

Directions:

1. Make the dough: Put 1 ½ cups warm water (110° to 115°) in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast over the water and let stand until foamy, about 10 minutes. Whisk the flour, sugar and 1 teaspoon salt in a separate bowl, then add to the yeast mixture along with 2 tablespoons olive oil. Mix on low speed until the dough starts to come together and look smooth, about 1 minute. Increase the speed to medium low and mix until the dough is smooth and elastic, 4 to 6 more minutes (it should stretch 3 inches without breaking). Transfer to an oiled bowl and cover with a damp towel or plastic wrap. Let rise in the refrigerator overnight.
2. Lightly press down on the dough, then divide into 6 balls. Put on baking sheet, cover and refrigerate until ready to grill.
3. Meanwhile make the toppings: Heat the olive oil in a pot over medium-low heat. Add the garlic and red pepper flakes and cook about 3-5 minutes. Crush the tomatoes with your hands; add the juices. Rinse the can with 1 cup water and add to the pot. Add a handful of basil and season with salt & pepper. Increase the heat to medium and simmer until thickened, 20 to 25 minutes. Cool slightly.
4. Preheat one side of the grill to high, the other to medium. Brush 2 baking sheets with olive oil; stretch the dough balls into thin ovals (about 8 x11″) on the sheets. Brush the tops of the dough with more oil.
5. Working batches, grill the dough over high heat until bubbly on top and marked on the bottom, 3 to 4 minutes. Flip the dough onto the cooler side of the grill. Quickly top with sauce & cheese. Cover until cheese melts, about 2 minutes. Transfer pizza to a cutting board, sprinkle with parmesan and remaining basil leaves. Serve!

Okay this was easily one of the best pizzas I ever had. Hands down. It’s a must-try for all of you. And yes, it can be done on a charcoal grill too, just keep an eye on it, it might very well cook faster because it’s unregulated heat. And the sauce? The sauce is fantastic.

As childish as it may sound, I’d be lying if I said a part of me wasn’t secretly filled with glee that I voted for his ticket in the 2008 election, and now I find out his pizza rocks. It was like a replay of my Clinton’s Chips all over again. I wonder if I could make those on the grill…

Sutton Gourmet Paper liners pride themselves on the fact that their liners are greaseproof and will stay just as colorful and crisp looking after baking as they do beforehand. I admit, I was skeptical. Of course, I’m always willing to try something new and give my honest opinion. And I found that what they say is true. I made a chocolate cupcake, my favorite chocolate cupcake recipe actually, and I’ll be damned- the liners did stay, for the most part, pretty clear, even after baking. Much better than regular liners. I have never had that experience with a chocolate cupcake + paper liner combination. Ever. As a matter of fact, I haven’t had that experience with many vanilla or white cupcake recipes + paper liners! The zebra ones, red damask, and red & white checked ones did get a bit darker than the rest, but all in all they were much better than I expected them to be. The red/turquoise and the brown/turquoise ones just stayed so bright and beautiful, so did the brown/white damask, which made me happy, because they looked so pretty next to my new vintage cake carrier. These liners would be outstanding for a vanilla cupcake as well, the color would be so amazingly bright. The green and pink checked ones also stayed lovely.

Look how gorgeous that turquoise one is!

..

As far as the recipe goes, like I said, it’s my favorite chocolate cupcake recipe from Billy’s Bakery in NYC. I cut the recipe in half because I didn’t need 27+ cupcakes. But just so you know, this full recipe does indeed make that much, so it’s perfect for a party. This recipe isn’t a particularly greasy or oily recipe, neither is it the darkest chocolate, but it’s dark enough to know whether or not the liners do what they say they do. And they do! That’s a lot of ‘do’s.’ I frosted them with a vanilla/orange buttercream. Another excellent chocolate cupcake recipe that has a bit more of a punch to it (thanks to coffee) is this one, also frosted with a vanilla/orange buttercream. I have other chocolate cupcake recipes, including a S’mores recipe, if you’d like to see them. Just search or nose around in the archives over there to the right. But now, I give you Billy’s chocolate cupcakes.

I wonder if Lou Ann Stallings will steal these pictures too. They’ll probably be on Craigslist tomorrow! Haha. Speaking of that, let me reiterate once more (despite it being written on almost every fucking page here) that these photos are my property. If you steal them, that’s theft. Plain & simple.

BILLY’S BAKERY CHOCOLATE CUPCAKES

Ingredients:

• 2 sticks unsalted butter (8 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 cup light brown sugar (7-¾ ounces)
• 4 large eggs (one at a time)
• 6 ounces unsweetened baking chocolate
• 2 cups cake flour (9-¼ ounces)
• 1 teaspoon baking soda
• 1 cup buttermilk (room temperature)
• 1 teaspoon pure vanilla extract

Directions:

1. Cream butter, granulated sugar and light brown sugar in the bowl of a stand mixer.
2. Add 4 large eggs (one at a time) and beat each until thoroughly combined, then add chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added)*. Add and alternate cake flour plus baking soda with buttermilk (room temperature) plus vanilla extract.
3. Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
4. Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.

*If you only have unsweetened cocoa powder, not baking chocolate, and still want to make these cupcakes, you can. For every ounce of baking chocolate required, simply use 3 tablespoons of cocoa powder plus 1 tablespoon oil or shortening. Ta-da! If my calculations are correct, which I’m sure they are, that roughly means 6 tablespoons shortening or oil plus ¾ cups of cocoa powder for this full recipe. You do not have to melt it together separately. Just add it when it says to add the unsweetened chocolate. Or, alternately, you can just add unsweetened cocoa powder to the dry ingredients. That’s what I did.

…

All in all I was extremely satisfied! I would definitely buy from Sutton, absolutely. I was super pleased with the end results. There’s really nothing I hate more than greasy liners. Well, there are things I hate more, actually. But greasy liners are up there on the list.

And on that note, here is a picture of me being very awesome lame with my new(er) short(er) hair that I mentioned previously. And please don’t tell me I look like Pink. Not that there’s anything wrong with Pink, I’ve just been hearing that for 10 years now, and I absolutely do not see it at all. By the time you see this, my hair might be a is a totally different color. Oh- and my hair is slick with product in this picture, so don’t think I just have a greasy head. Haha.

…

For those of you uninitiated with the Military Monday phenomenon- please read this. It’s an explanation of the whole Military Monday thing written by my friend Yoyo (thanks to whom I’m involved in this in the first place). I’ve been getting some comments by people who seem confused as to why I do this or why I only list certain names each week. I thought it was self-explanatory, but apparently not. I hope this clears up the confusion.

Kenneth E. Locker Jr., 28, Army Staff Sergeant, Apr 23, 2007 Wakefield, Nebraska
Randell T. Marshall, 22, Army Sergeant, Apr 23, 2007 Fitzgerald, Georgia
William C. Moore, 27, Army Staff Sergeant, Apr 23, 2007 Benson, North Carolina
Brice A. Pearson, 32, Army Sergeant, Apr 23, 2007 Phoenix, Arizona
Michael J. Rodriguez, 20, Army Specialist, Apr 23, 2007 Sanford, North Carolina
Michael L. Vaughan, 20, Army Sergeant, Apr 23, 2007 Otis, Oregon
Dale G. Peterson, 20, Marine Lance Corporal, Apr 23, 2007 Redmond, Oregon
Jeremy E. Maresh, 24, Army National Guard Specialist, Apr 24, 2007 Penn Forest Township , Pennsylvania
Willie P. Celestine Jr., 21, Marine Corporal, Apr 26, 2007 Lafayette, Louisiana
Christopher Degiovine, 25, Marine Corporal, Apr 26, 2007 Lone Tree, Colorado
Adam Loggins, 27, Marine Lance Corporal, Apr 26, 2007 Athens, Alabama
David Austin Kirkpatrick, 20, Army Private 1st Class, Apr 27, 2007 Upland, Indiana
Nicholas E. Riehl, 21, Army Private 1st Class, Apr 27, 2007 Shiocton, Wisconsin
Eddie D. Tamez, 21, Army Specialist, Apr 27, 2007 Galveston, Texas
William J. Callahan, 28, Marine Sergeant, Apr 27, 2007 South Easton, Massachusetts
Peter Woodall, 25, Marine Sergeant, Apr 27, 2007 Sarasota, Florida
Glenn D. Hicks Jr., 24, Army Sergeant, Apr 28, 2007 College Station, Texas
Michael R. Hullender, 29, Army Sergeant, Apr 28, 2007 Little Falls, New Jersey
Jay-D H. Ornsby-Adkins, 21, Army Private 1st Class, Apr 28, 2007 Ione, California
Cole E. Spencer, 21, Army Private, Apr 28, 2007 Gays, Illinois
Norman L. Tollett, 30, Army Sergeant, Apr 28, 2007 Columbus, Ohio
Brian A. Botello, 19, Army Private 1st Class, Apr 29, 2007 Alta, Iowa
Alexander J. Funcheon, 21, Army Sergeant, Apr 29, 2007 Bel Aire, Kansas
Jay Edward Martin, 29, Army Staff Sergeant, Apr 29, 2007 Baltimore, Maryland
Travis L. Manion, 26, Marine 1st Lieutenant, Apr 29, 2007 Doylestown, Pennsylvania
Zachary R. Gullett, 20, Army Private 1st Class, May 01, 2007 Hillsboro, Ohio
Johnathan E. Kirk, 25, Marine Lance Corporal, May 01, 2007 Belhaven, North Carolina
Ryan P. Jones, 23, Army 1st Lieutenant, May 02, 2007 Not reported yet, Massachusetts
Katie M. Soenksen, 19, Army Private 1st Class, May 02, 2007 Davenport, Iowa
Astor A. Sunsin-Pineda, 20, Army Specialist, May 02, 2007 Long Beach, California
Matthew T. Bolar, 24, Army Specialist, May 03, 2007 Montgomery, Alabama
John D. Flores, 21, Army Private 1st Class, May 03, 2007 Barrigada, Guam
Felix G. Gonzalez-Iraheta, 25, Army Sergeant, May 03, 2007 Sun Valley, California
Jerome J. Potter, 24, Army Private 1st Class, May 03, 2007 Tacoma, Washington
Colby J. Umbrell, 26, Army 1st Lieutenant, May 03, 2007 Doylestown, Pennsylvania
Andrew R. Weiss, 28, Army Specialist, May 03, 2007 Lafayette, Indiana
Kelly B. Grothe, 21, Army Reserve Specialist, May 03, 2007 Spokane, Washington
Coby G. Schwab, 25, Army Reserve Staff Sergeant, May 03, 2007 Puyallup, Washington
Christopher N. Hamlin, 24, Army Staff Sergeant, May 04, 2007 London, Kentucky
Larry I. Guyton, 22, Army Private 1st Class, May 05, 2007 Brenham, Texas
Charles O. Palmer II, 36, Marine Corporal, May 05, 2007 Manteca, California
Kenneth N. Mack, 42, Marine Reserve Master Sergeant, May 05, 2007 Fort Worth, Texas
Matthew L. Alexander, 21, Army Corporal, May 06, 2007 Gretna, Nebraska
Anthony M. Bradshaw, 21, Army Corporal, May 06, 2007 El Paso, Texas
Robert J. Dixon, 27, Army Specialist, May 06, 2007 Minneapolis, Minnesota
Jason R. Harkins, 25, Army Sergeant, May 06, 2007 Clarkesville, Georgia
Christopher S. Kiernan, 37, Army Staff Sergeant, May 06, 2007 Virginia Beach, Virginia
Joel W. Lewis, 28, Army Sergeant, May 06, 2007 Sandia Park, New Mexico
Virgil C. Martinez, 33, Army Staff Sergeant, May 06, 2007 West Valley, Utah
Michael A. Pursel, 19, Army Corporal, May 06, 2007 Clinton, Utah

Yep.

…

I get the Food Network magazine, as many of you may know. I’ve gotten so many of my favorite recipes from that magazine, including my Earl Grey with lemon tea cupcakes, tortilla soup, and a few others. Each time I get a new issue I get really excited, because while I love and adore Bon Appétit, and I miss Gourmet whole-heartedly, the Food Network magazine is much more accessible. It’s not as high-brow, the ingredients don’t usually cost $100.00 to buy, and they aren’t too stuffy or random for the average night’s dinner. Plus, they always have quick & easy dessert recipes too, which make me smile. This recipe was in the most recent issue, September 2010. It’s called “bow-tie pasta with broccoli & potatoes.” But obviously I used radiatore, so I can’t very well stick with that name. I also didn’t use any Boston lettuce- it just didn’t appeal to me in this recipe, despite the instructions. I don’t like wilty lettuce. So because of all my changes, I’m dubbing it “Maverick-y pasta with potatoes, leeks & broccoli.” So there, Sarah Palin. Put that in yer rifle & shoot it!

MAVERICK-Y PASTA WITH POTATOES, LEEKS & BROCCOLI

Ingredients:

• 1 pound radiatore pasta (or whatever kind of pasta you want, BE A MAVERICK!)
• 1 large bunch broccoli, florets and some chopped stems
• 2 medium potatoes, peeled and cut into 1-inch pieces
• 4 tablespoons butter
• 2 leeks, white and green parts only, sliced into half-moons
• freshly ground pepper
• 1 ½ cups grated mozzarella cheese (or fontina)
• ½ cup grated parmesan cheese, plus more for topping

Directions on being all maverick-y:

1. Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta’s label directs.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 ½ teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
3. Reserve 1 cup of the pasta & broccoli cooking water, then drain the mix. Return to the pot.
4. Add the leeks to the pot and stir in enough of the cooking water to moisten, if needed. Stir in the cheeses and season with salt and pepper. Top with more parmesan. Ta-da!

…

Fantabulonious. That’s really the only word I could use. This dish is an amazing combination of deliciousness… I mean, look at that cheese! And the best part is that it’s basically a 30 minute meal. Even better than that? When slicing the leeks, you can say “Now I’ll take a leek… ” and it sounds pretty funny. Get it? “Take a leek”/”Take a leak”? *clears throat* Yeah. Funny. And I apologize, because I keep saying I wish Sarah Palin would go away and I’d stop hearing her name, and yet here I am, invoking her name to get a cheap laugh on a post about a pasta dish. *sigh* I’m sorry everyone.

And speaking of douchebags, the one who stole from me can go suck an egg. I contacted her, told her the way it is, and specifically stated that I am not going to play games, so if she pulls this shit again, I’ll contact Facebook and a lawyer. I’d like to see her try that. I could use some extra pocket money made off of an idiot who doesn’t respect copyright law. It’s dumb enough to steal someone’s shit, but to steal mine? Even dumber. Not only are you fucking with a New Yorker, but sweetheart, you’re fucking with someone who’s significant other is an NYPD police officer & who has friends who are lawyers. I know more about copyright, law and my rights than you know about mixing your Duncan Hines cake mix. Good job. So, Lou Ann (or “Sharon”) Stallings of Virginia, aka “Cupcakes by Lou Ann”, since you never responded to my message, I’d like you to know these are for you. Thank you, have a nice day.

Of course my new ice cream maker has sort of taken over my life. I knew this would happen- first of all, it being summer, what could be better than homemade ice cream? Second, it being summer, what could be better than a delicious treat that doesn’t require baking in a hot oven? I knew that my soul would temporarily be sold to the cold, creamy, frosty devil known as ice cream. My spare time is spent thinking of what ice cream flavor to try next, and what experiments I can perform using ice cream/frozen yogurt/etc. So I apologize to those of you who don’t own an ice cream maker- you’re probably going to be seeing a fair amount of ice cream recipes on here. At least until the cooler weather kicks in… but why don’t you get yourself one too and then we can all be fat, happy, ice cream eating campers?

Ice cream is a weird thing, when you think about it. Who came up with the idea in the first place? The first recipes for ice cream appear in the 18th century, and the earliest reference to it is in the Oxford English Dictionary in 1744.

Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.

Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.

The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method. The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on September 9, 1843. The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker. Many inventors patented improvements on Johnson’s design.

I’ve got to say I’m happy things aren’t that difficult now. It takes me about 30 minutes tops to actually make the ice cream, and depending on the type, only a few hours in the fridge. This particular batch didn’t have to be cooked, as there were no eggs in it. As I mentioned previously, Jay loves peanut butter. So does Indy, actually, but I don’t know if there’s any correlation there. Anyway… the first thing Jay said to me when he bought me the ice cream maker was “Peanut butter ice cream!” I wanted to ease into the whole ice cream making thing slowly, previous to owning an actual ice cream maker I’d only ever made it by hand in my freezer (which was okay, it came out great, but was a pain in the ass) and aside from that, just an easy sorbet. So I thought I’d take it slowly by doing frozen yogurt first, which was a success, then moving on to a recipe that didn’t require cooking, like this peanut butter one.

And holybabykittenspuppies&Jesus, this was amazing. So tasty. I might be over-exaggerating, but it was seriously phenomenal. And I didn’t really do anything but wait around for the fridge and the ice cream maker to do their thing. I have to say, based on my success with this, I’m feeling like peppermint ice cream (tinted pink of course) might be on the horizon. I love peppermint ice cream.

HOMEMADE PEANUT BUTTER ICE CREAM

Ingredients:

• 1 cup creamy peanut butter
• 2/3 cup granulated sugar
• 1 cup whole milk
• 2 cups heavy cream
• 1 ½ teaspoons vanilla extract

Directions:

1. In a medium bowl, combine the creamy peanut butter and sugar with an electric hand mixer and beat until smooth.
2. Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.
3. Stir in the heavy cream and vanilla with a mixing spoon or a whisk.
4. Cover with plastic wrap and chill in the refrigerator for 2 hours.
5. When ready, pour the ice cream base into your frozen ice cream maker bowl.
6. Let mix until thickened, about 15-20 minutes. If you are adding in candies or peanuts, add them in the last 5 minutes of mixing.
7. Pour into a freezer safe container and freeze for at least 2 hours.

I’ll tell you what would be fantastic with this: Trader Joe’s mini peanut butter cups. Just throw ‘em into the mix 5 minutes before it’s done and it would be really awesome. Alternately, you could use chocolate chips, or even peanut butter chips. Or just plain old peanuts! I had it plain and it was ABSOLUTELY AMAZING, as I’m sure you can imagine, but it’s fun to play around with toppings & stuff to put in the ice cream. And have I mentioned how much of a glowing review I give this ice cream maker attachment? Yeah. It’s sick. Of course, you need a KitchenAid mixer to use it. So if you don’t have one, then you may be better off just buying a stand-alone ice cream maker. And if you have a lot of kids, or eat a lot of ice cream, the KitchenAid attachment might not be beneficial to you- it only makes 2 quarts. For me, that’s perfect. I don’t need to have to go up a size to a 6 all because I got an ice cream maker. Forreals.

All this ice cream I plan to make will surely soothe the sadness I feel that my adorable new haircut, that was just a month old, had to be changed drastically. It was cut shorter because of the dreaded hair breakage us platinum blondes are so plagued by. So now I’m back to my old Michelle-Williams-in-Vogue/Tabatha Coffey-esque ‘do, still platinum blonde. However next month I’ll have to go a bit darker. This entire sentence should be punctuated by deep, lingering sighs. Don’t get me wrong, I love short hair. It’s just that I was growing mine out for over a year. Oh, the perils of beauty! I had black hair for 5 years and kept it mainly because I couldn’t get rid of it without cutting my hair off, then I finally get rid of it, cut it short and go blonde, then grow it out again just to have to cut it off… again.*

…

And here we are: another Monday, another Military Monday. More names to list. I wish it would end.

Jonathan D. Grassbaugh, 25, Army Captain, Apr 07, 2007 East Hampstead, New Hampshire
Levi K. Hoover, 23, Army Private 1st Class, Apr 07, 2007 Midland, Michigan
Rodney L. McCandless, 21, Army Private 1st Class, Apr 07, 2007 Camden, Arkansas
Philip A. Murphy-Sweet, 42, Navy Commander, Apr 07, 2007 Caldwell, Idaho
Harrison Brown, 31, Army Staff Sergeant, Apr 08, 2007 Prichard, Alabama
Adam P. Kennedy, 25, Army Sergeant, Apr 08, 2007 Norfolk, Massachusetts
Phillip I. Neel, 27, Army 1st Lieutenant, Apr 08, 2007 Not reported yet, Maryland
David N. Simmons, 20, Army Private 1st Class, Apr 08, 2007 Kokomo, Indiana
Todd A. Singleton, 24, Army Sergeant, Apr 08, 2007 Muskegon, Michigan
Jesse L. Williams, 25, Army Staff Sergeant, Apr 08, 2007 Santa Rosa, California
Brian Lee Holden, 20, Army Private 1st Class, Apr 09, 2007 Claremont, North Carolina
Ismael Solorio, 21, Army Specialist, Apr 09, 2007 San Luis, Arizona
, Clifford A. Spohn III, 21, Army Specialist, Apr 09, 2007 Albuquerque, New Mexico
Brett Andre Walton, 37, Army Private 1st Class, Apr 09, 2007 Hillsboro, Oregon
Kyle G. Bohrnsen, 22, Army Private 1st Class, Apr 10, 2007 Philipsburg, Montana
Raymond S. Sevaaetasi, 29, Army Sergeant, Apr 11, 2007 Pago Pago, American Samoa
Jason J. Beadles, 22, Army Corporal, Apr 12, 2007 La Porte, Indiana
John G. Borbonus, 19, Army Private 1st Class, Apr 12, 2007 Boise, Idaho
James T. Lindsey, 20, Army Specialist, Apr 12, 2007 Florence, Alabama
Gwilym J. Newman, 24, Army 1st Lieutenant, Apr 12, 2007 Waldorf, Maryland
Cody A. Putnam, 22, Army Corporal, Apr 12, 2007 Lafayette, Indiana
Larry R. Bowman, 29, Army Sergeant, Apr 13, 2007 Granite Falls, North Carolina
Ryan A. Bishop, 32, Army Specialist, Apr 14, 2007 Euless, Texas
Robert J. Basham, 22, Army National Guard Staff Sergeant, Apr 14, 2007 Kenosha, Wisconsin
Joshua A. Schmit, 26, Army Reserve Sergeant, Apr 14, 2007 Willmar, Minnesota
Brandon L. Wallace, 27, Army Reserve Sergeant, Apr 14, 2007 St. Louis, Missouri
Daniel J. Santee, 21, Marine Lance Corporal, Apr 14, 2007 Mission Viejo, California
Steven J. Walberg, 18, Army Private 1st Class, Apr 15, 2007 Paradise, California
Mario K. De Leon, 26, Army Sergeant, Apr 16, 2007 San Francisco, California
Aaron M. Genevie, 22, Army Private 1st Class, Apr 16, 2007 Chambersburg, Pennsylvania
Lucas V. Starcevich, 25, Army Private 1st Class, Apr 16, 2007 Canton, Illinois
Shaun M. Blue, 25, Marine 1st Lieutenant, Apr 16, 2007 Munster, Indiana
Jesse D. Delatorre, 29, Marine Lance Corporal, Apr 16, 2007 Aurora, Illinois
Daniel R. Scherry, 20, Marine Lance Corporal, Apr 16, 2007 Rocky River, Ohio
Richard P. Langenbrunner, 19, Army Private 1st Class, Apr 17, 2007 Fort Wayne, Indiana
Jason M. Morales, 20, Army Private 1st Class, Apr 18, 2007 La Puente, California
Wade J. Oglesby, 27, Army Corporal, Apr 18, 2007 Grand Junction, Colorado
Michael M. Rojas, 21, Army Corporal, Apr 18, 2007 Fresno, California
Dwayne L. Moore, 31, Army Chief Warrant Officer, Apr 19, 2007 Williamsburg, Virginia
Jeffery A. Bishop, 23, Marine Lance Corporal, Apr 20, 2007 Dickson, Tennessee
Ray M. Bevel, 22, Army Corporal, Apr 21, 2007 Andrews, Texas
William W. Bushnell, 24, Army Sergeant, Apr 21, 2007 Jasper, Arkansas
Marlon B. Harper, 34, Army Staff Sergeant, Apr 21, 2007 Baltimore, Maryland
Christopher M. North, 21, Army Private 1st Class, Apr 21, 2007 Sarasota, Florida
Michael J. Slater, 19, Army Private, Apr 21, 2007 Scott Depot, West Virginia
Steven R. Tudor, 36, Army Staff Sergeant, Apr 21, 2007 Dunmore, Pennsylvania
Jeffrey A. Avery, 19, Army Private 1st Class, Apr 23, 2007 Colorado Springs, Colorado
Kevin Gaspers, 26, Army 1st Lieutenant, Apr 23, 2007 Hastings, Nebraska
Jerry R. King, 19, Army Specialist, Apr 23, 2007 Browersville, Georgia
Garrett C. Knoll, 23, Army Private 1st Class, Apr 23, 2007 Bad Axe, Michigan

Now back to the food! Pickles are a weird thing, aren’t they? When you think about it, they’re such an old-timey food product. A vegetable soaked in salt and vinegar until it tastes nothing like what it originally did. Pickling was first used (and still is in some societies) years ago to preserve food without the help of refrigerators or ice boxes. Anything can be pickled, for example the famous Penn Dutch/Amish snack, “Chow Chow” (which I find GROSS). But thankfully nowadays more than anything the only pickled item we see or eat often are… well, pickles.

A pickled cucumber (commonly known as a pickle in Australia, Canada, and the United States) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, usually by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.

Types

Gherkin

Main article: Gherkin

A gherkin is not only a pickle of a certain size but also a particular species of cucumber: the West Indian or Burr Gherkin (Cucumis anguria), which produces a somewhat smaller fruit than the garden cucumber (Cucumis sativus).^[1] Standard pickles are made from the Burr Gherkin, but the term gherkin has become loosely used as any small cucumber pickled in a vinegar brine, regardless of the variety of cucumber used.

Kosher dill

A “kosher” dill is not necessarily kosher in the sense that it has been prepared under rabbinical supervision. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic to the brine.^[2][3]

At least one New York restaurant was serving dill pickles in the nineteenth century.^[4]

Polish

Polish style pickled cucumbers (Polish: ogórek kiszony, plural: ogórki kiszone) are a type of pickled cucumber developed in the northern parts of Europe and have been exported worldwide and are found in the cuisines of many countries. As opposed to some other varieties of pickled cucumbers, they are prepared using the traditional process of natural fermentation in a brine which makes them grow sour. The brine concentration can vary between 20g/litre to more than 40g/litre of salt. There is no vinegar used in the brine of a Polish-style pickled cucumber.

The fermentation process is entirely dependent on the naturally-occurring Lactobacillus bacteria that normally cover the skin of a growing cucumber. Since these are routinely removed during commercial harvesting/packing processes, traditionally-prepared pickles can only be made from freshly-harvested cucumbers, unless the bacteria is artificially replaced.

Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and — most importantly — salt. The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally stones, also sterilized by boiling, are placed on top of the cucumbers to keep them under the water. The more salt is added the more sour the cucumbers become. Since they are produced without vinegar, a film of bacteria forms on the top, but this does not indicate they have spoiled,and the film is simply removed. They do not, however, keep as long as cucumbers pickled with vinegar.

The concoction produced during the fermentation process, containing vitamins and minerals, is often consumed as a drink; it is also considered to be a remedy against hangover.

In Russia and Poland they are traditionally served as a side dish to vodka. In the United States and Canada, especially in Jewish communities and delis, they are sold alongside kosher dills in “full sour” and “half sour” varieties.

Hungarian

In Hungary, while regular vinegar-pickled cucumbers (Hungarian: savanyú uborkak) are made during most of the year, during the summer kovászos uborkak^[5] (“leavened pickles”) are made without the use of vinegar. Cucumbers are placed in a glass vessel along with spices (usually dill and garlic), water and salt. Additionally, a slice or two of bread are placed at the top and bottom of the solution, and the container is left to sit in the sun for a few days so the yeast in the bread can help cause a fermentation process.

Lime

Lime pickles are soaked in lime rather than in a salt brine.^[6] This is done more to enhance texture (by making them crisper) than as a preservative. The lime is then rinsed off the pickles. Vinegar and sugar are often added after the 24-hour soak in lime, along with pickling spices.

Bread and butter

Bread-and-butter pickles are sweeter in flavor than dill pickles, having a high concentration of sugar or other sweetener added to the brine. Rather than being served alongside a sandwich,^{[citation needed]} they are more often used in fully-flavored sandwiches,^{[citation needed]} such as hamburgers, or used in potato salad. Cucumbers to be made into bread and butters are often sliced before pickling.

Swedish and Danish

Swedish pickled cucumbers (pressgurka) are thinly sliced, mixed with salt and pressed to drain some water from the cucumber slices. Afterwards placed in a jar with a sour-sweet brine of vinegar, sugar, dill and mustard seeds.

Danish cucumber salad (agurkesalat) is similar, but the cucumbers are not pressed and the brine doesn’t have parsley. The cucumber salad accompanies meat dishes, especially a roasted chicken dish (gammeldags kylling med agurkesalat), and is used on Danish hot dogs.

Kool-Aid Pickles (a.k.a. “Koolickles”)

Kool-Aid pickles (enjoyed by children in parts of the Southern United States^[7]) are created by soaking dill pickles in a mixture of Kool-Aid and pickle brine.

Well that was a long introduction to the world of pickles, wasn’t it?

I’m not a big pickle person. When I was a kid, I’d get those huge dill ones out of the barrels and nibble on it for an hour while my parents walked around the “Shopper’s Village” flea market. But I don’t know what happened- one day I just turned on my beloved pickles and ever since then I’ve been adamantly against them. I like the smell, and when I ate fast food I’d never say hold the pickles because I liked the flavor they gave the burger, but I won’t eat them. I always pass my pickle to Jay or whoever is eating with me (most people, I find, really like pickles). I do however like fried pickles, but only in moderation. After three or four of them I’ve had my fill.

But I found myself in the possession of many cucumbers, saw some jars for sale, and I decided to try my hand at making my own pickles.  I figured, we always have at least one jar in the fridge and they go pretty quickly, plus I wanted to use up the cukes before they went soft. It just seemed like a fun thing to try. And then, whattaya know, the new Real Simple came and I saw there was a recipe for quick refrigerator pickles. It was a sign!

……………………………………………After only about an hour in the fridge…

…

…………………………………..And after about 16 hours in the fridge…

….

I made one jar as a test, and when I saw how well it turned out, I decided to try it again, this time cut lengthwise. I also think I might make these for others, which is a great idea… but if you do it, since they only keep a week in the fridge, make sure the person eats enough pickles not to waste them, and also that they know there’s a one-week time limit on them.

Mine were eaten alone, on the side of a homemade hamburger/corn on the cob meal and with sandwiches.

24 HOUR QUICK PICKLES

Ingredients:

• 4 Kirby cucumbers, cut either lengthwise or sliced
• ¾ cup white wine vinegar
• ¼ small sweet onion (such as Vidalia or Walla Walla), thinly sliced
• 2 cloves garlic, smashed
• 2 tablespoons sugar
• 1 teaspoon dill seed
• 1 teaspoon black peppercorns
• 1 teaspoon hot red pepper flakes*
• 1 bay leaf
• Kosher salt

Directions:

1. Place the cucumbers in a 1-quart container with a tight fitting lid.
2. In a bowl, combine the vinegar, onion, garlic, dill, peppercorns, pepper flakes, bay leaf, 2 teaspoons salt and ¾ cup hot tap water. Stir until the sugar dissolves.
3. Pour the vinegar mixture into the jar with the cucumbers, cover tightly with lid, and refrigerate for at least 24 hours before serving. The pickles will keep up to 1 week.

The general consensus was that they were delicious. I used a bit more garlic in mine (in the form of an extra dose of garlic powder). I also added a little bit more salt, so they turned out more sour. I used regular cucumbers, not Kirby’s, and I also used regular dried dill, not dill seed. I left out the bay leaf too. All in all, it was a fun little experiment. I might want to try making real pickles, complete with the sealed Ball jars, since this went pretty well. These came out crisp with an incredible flavor, especially since they only “cured” for 24 hours. Everyone who tasted it could taste the red pepper flakes, which is good if you like things on the hotter side. Just keep that in mind when making yours.

Now, I’m a pretty good baker. I am. I make all kinds of shit from scratch, no mixes at all. I can wing it without a recipe if need be, I’ve substituted random things when I run out of eggs, etc and the final result has been pretty decent. I’ve made my own pasta, made a freakin’ OPERA CAKE and homemade eclairs, and they were all easy as pie, er, cake. However despite that… usually, streusel hates me. Seriously. I love it, but it just tries my patience every time. For something that simple, you’d think it’d be a breeze. But no. Streusel likes to fuck with me. One time I made it and it just disappeared into the cupcakes, leaving a sort of caramelized layer of brown sugar and flour (yeah, I was like “WTF!?”). Another time I made it and it didn’t look anything like streusel, but tasted delicious anyway. Another time I thought I had it, but it was just mush. This time though, streusel gave me a break. It realized how badly I want it, and gave in for once. I think I tricked it into working for me. How, I don’t know. But I did. Next time I’d use a light brown sugar instead of dark with these, but just for aesthetic reasons. The streusel actually came out like real streusel! Yippee!

This is a recipe altered from a previously altered Williams-Sonoma recipe that I found on Baking Blonde. Both her recipe and the original recipe sound delightfully good. As a matter of fact, unbeknownst to me, it seems that that Williams-Sonoma recipe is the same as the donut-muffin recipe I’ve been making for years! Or as Chichi calls them, “Mo’Nuts.” Awesome.

BUTTERMILK CHOCOLATE CHIP STREUSEL MUFFINS

Ingredients:

For the muffins:

• 7 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 1 egg
• 1 ½ cups all-purpose flour
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• ½ tsp. freshly grated nutmeg
• ½ cup buttermilk
• 1 ½ tsp. vanilla extract
• half of a 12 oz package of chocolate chips (or more, if you like more)

For the streusel:

• 2 tablespoons flour
• 1/3 cup brown sugar
• ½ tsp  ground cinnamon
• 1 tablespoon butter, softened

1. Preheat an oven to 350°F. Grease standard muffin cups with butter or butter-flavored nonstick cooking spray; alternately, line them with cupcake liners, which is what I prefer to do.
2. To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
3. In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
4. Spoon the batter into the prepared muffin cups, filling each three-fourths full.
5. To make the topping, in a small bowl, mix the flour & brown sugar. Cut in butter with a pastry blender or forks until mixture resembles cornmeal. Gently sprinkle topping evenly over batter in prepared muffin tin. Gently press down topping slightly.
6. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cooled slightly.

Noms.

…

I prefer my muffins room temperature so I didn’t eat them right away. But they were extremely yummy. Jay even liked them, and he’s the toughest person to please, being he hates sweets (well, not really hates, but he’d much rather have a pizza… or steak). I’m just so happy my streusel came out this time… but seriously, the muffins were really good. The liners are from sweet estelle’s baking supply, if anyone is interested.

Unfortunately I couldn’t wear one of my two new Two Lumps of Sugar cupcake aprons from Yoyo because they hadn’t arrived yet when these were baked. But I’m so happy and I can’t wait to use them- they bring my apron total to 11 now!  I know, I know, I have to take pictures. I’m really bad at that. I will though, I promise. I did take one picture though… because I was even more excited when I realized my nail polish matched one of the aprons!

…

I know I have a problem, but aprons are useful as well as cute. So it’s a collection that isn’t completely useless gathering dust like… stamps or something. Like I said, my count is up to eleven now. Three Jessie Steele aprons with matching oven mitts (fall cupcake print, pink & brown polka dots & leopard print), two handmade aprons from Yoyo (one police-themed & one a reversible Halloween theme- you can buy one of her half apron creations at her store), and a few vintage half-aprons: a red, white & blue patriotic one & a vintage flowered print one, plus a birthday half-apron with a cupcake on it that isn’t vintage. Then I have one from Foodbuzz (just plain white with the logo) and then these two new gorgeous additions I got last week!

Psst… If you’re an apron maker, and you want to pimp your aprons… feel free to send one my way *wink* I’ll pimp you from now ’till next year! I’m always looking for new additions to my collection, especially handmade (but not exclusively handmade, I’m not opposed to a mass-manufactured apron- trust me) because I like to support craftspeople. Buy handmade!

…

The 60th Military Monday. I really do hope someday I don’t have any more names to list, I can dedicate my Military Mondays to veterans and these wars are over.

Darrell R. Griffin Jr., 36, Army Staff Sergeant, Mar 21, 2007 Alhambra, California
Adrian J. Lewis, 30, Army Sergeant, Mar 21, 2007 Mauldin, South Carolina
Nicholas J. Lightner, 29, Army Sergeant, Mar 21, 2007 Newport, Oregon
Joey T. Sams II, 22, Army Private 1st Class, Mar 21, 2007 Spartanburg, South Carolina
Dustin Jerome Lee, 20, Marine Corporal, Mar 21, 2007 Quitman, Mississippi
Freeman L. Gardner Jr., 26, Army Sergeant, Mar 22, 2007 Little Rock, Arkansas
Henry W. Bogrette, 21, Marine Corporal, Mar 22, 2007 Richville, New York
Lance C. Springer II, 23, Army Specialist, Mar 23, 2007 Benbrook, Texas
Riewer. Greg N., 28, Army National Guard Sergeant, Mar 23, 2007 Frazee, Minnesota
Trevor A. Roberts, 21, Marine Reserve Lance Corporal, Mar 24, 2007 Oklahoma City, Oklahoma
Orlando E. Gonzalez, 21, Army Private 1st Class, Mar 25, 2007 New Freedom, Pennsylvania
Sean K. McDonald, 21, Army Specialist, Mar 25, 2007 Rosemount, Minnesota
Jason Nunez, 22, Army Corporal, Mar 25, 2007 Naranjito, Puerto Rico
Jason Swiger, 24, Army Sergeant, Mar 25, 2007 South Portland, Maine
Anthony White, 21, Army Private, Mar 25, 2007 Columbia, South Carolina
Curtis J. Forshey, 22, Army Sergeant, Mar 27, 2007 Hollidaysburg, Pennsylvania
Sean Michael Thomas, 33, Army National Guard Master Sergeant, Mar 27, 2007 Harrisburg, Pennsylvania
Marcus A. Golczynski, 30, Marine Reserve Staff Sergeant, Mar 27, 2007 Lewisburg, Tennessee
Joe Polo, 24, Army Sergeant, Mar 29, 2007 Opalocka, Florida
Wilfred Flores Jr., 20, Army Specialist, Mar 31, 2007 Lawton, Oklahoma
Neale M. Shank, 25, Army 1st Lieutenant, Mar 31, 2007 Fort Wayne, Indiana
Jason R. Arnette, 24, Army Staff Sergeant, Apr 01, 2007 Amelia, Virginia
William G. Bowling, 24, Army Specialist, Apr 01, 2007 Beattyville, Kentucky
Robert M. McDowell, 30, Army Sergeant, Apr 01, 2007 Deer Park, Texas
David A. Mejias, 26, Army Staff Sergeant, Apr 01, 2007 San Juan, Puerto Rico
Eric R. Vick, 25, Army Staff Sergeant, Apr 01, 2007 Spring Hope, North Carolina
Miguel A. Marcial III, 19, Marine Private 1st Class, Apr 01, 2007 Secaucus, New Jersey
Brian E. Ritzberg, 24, Army Specialist, Apr 02, 2007 New York, New York
Curtis R. Spivey, 25, Army Specialist, Apr 02, 2007 Chula Vista, California
Bradley D. King, 28, Army National Guard Staff Sergeant, Apr 02, 2007 Marion, Indiana
Daniel R. Olsen, 20, Marine Lance Corporal, Apr 02, 2007 Eagan, Minnesota
Shane R. Becker, 35, Army Staff Sergeant, Apr 03, 2007 Helena, Montana
Gabriel J. Figueroa, 20, Army Private 1st Class, Apr 03, 2007 Baldwin Park, California
Jerry C. Burge, 39, Army Staff Sergeant, Apr 04, 2007 Carriere, Mississippi
Joseph H. Cantrell IV, 23, Army Corporal, Apr 04, 2007 Ashland, Kentucky
James J. Coon, 22, Army Private 1st Class, Apr 04, 2007 Walnut Creek, California
Walter Freeman Jr., 20, Army Private 1st Class, Apr 04, 2007 Lancaster, California
Derek A. Gibson, 20, Army Private 1st Class, Apr 04, 2007 Eustis, Florida
Forrest D. Cauthorn, 22, Army Sergeant, Apr 05, 2007 Midlothian, Virginia
Jason A. Shaffer, 28, Army Specialist, Apr 05, 2007 Derry, Pennsylvania
Jay S. Cajimat, 20, Army Private 1st Class, Apr 06, 2007 Lahaina, Hawaii
Ryan S. Dallam, 24, Army Specialist, Apr 06, 2007 Norman, Oklahoma
Daniel A. Fuentes, 19, Army Private 1st Class, Apr 06, 2007 Levittown, New York
Anthony Palermo Jr., 27, Army Captain, Apr 06, 2007 Brockton, Massachusetts
Damian Lopez Rodriguez, 19, Army Private, Apr 06, 2007 Tucson, Arizona
Gregory J. Billiter, 36, Navy Chief Petty Officer, Apr 06, 2007 Villa Hills, Kentucky
Curtis R. Hall, 24, Navy Petty Officer 2nd Class, Apr 06, 2007 Burley, Idaho
Joseph A. McSween, 26, Navy Petty Officer 1st Class, Apr 06, 2007 Valdosta, Georgia
Joseph C. Schwedler, 27, Navy Petty Officer 2nd Class, Apr 06, 2007 Crystal Falls, Michigan
Ebe F. Emolo, 33, Army Specialist, Apr 07, 2007 Greensboro, North Carolina

I’ve been really lucky so far- no pests. Even the rabbits have been really good to me, one of my peppers was partially eaten (the bright red one from my last garden post) but other than that, nothing. Not even a bug. *knocks on wood* I have discovered that the tried & true old home remedy of 1 gallon of water + 2 tablespoons dishwashing liquid (NOT laundry detergent, sprayed on the plants with a spray bottle) to keep pests away really does work. And it’s gentle on the leaves & plants, and isn’t toxic. I had a few small bug bites on my leaves in the first few days of my gardening, but I nipped it in the bud right away. No pun intended. Another easy one to make that both repels and kills bugs is 1 quart of water and add 1 tsp. of Ivory dish soap or Murphy’s Oil Soap and 1 tbsp. of vegetable oil. Just shake it all together, put it in a spray bottle, and use once every few days. I can’t vouch for that one personally, since I haven’t used it, but it’s basically the same principle.

So I’ve acquired another tomato plant- it’s called a patio tomato, specifically for container gardens. It’s grown incredibly since I’ve gotten it (again, I’m going by the three-day lapse- each photo is 3 days apart, except the last 2 which were taken on the same day, just from different angles:

I love how they look after it rains, all glossy and covered in droplets.

…

Another plant I’ve acquired is a bell pepper! I was really excited for this, because these are supposed to be monsters. Excellent for stuffing, but I also like to take my peppers, cut them up and freeze the ones I won’t be using for another time. This little plant promises me many beautiful peppers. Like I said above, there are three days in between each of the first two photos, then in between photo 2 and 3 there’s just one day, then for the next photos it’s back to 3 days. Amazing, right?

….

As far as the other plants go, things are coming along quite nicely with my Big Boy and Celebrity tomatoes. Specifically the Celebrity, which has a baby tomato starting… these photos are 4 days apart.

….

Although the Big Boy is no slouch- it’s starting to catch up a bit. Lots of blossoms and some baby tomatoes. Can’t wait to eat these babies…

…

Also, my eggplant is finally growing a little something… I can’t wait to see this get bigger. It’s supposed to be 8″ when fully grown. Once it is, it’s going to become eggplant parmigiana, with some homemade sauce, probably made from my own tomatoes. These pictures are just one day apart.

…

Since then, I’ve lost the eggplant bud in one of those aforementioned bad rain/windstorms, however a new one took it’s place and it’s roughly at the same stage as these pictures, so I’m staying positive! I want that eggplant parmigiana dammit!

It’s incredibly gratifying and also just plain incredible to watch these things grow. Every day I’m amazed at the rapid rate they’ve changed, or the inches they’ve grown in height. Particularly the tomatoes. It’s something you just don’t understand unless you grow your own vegetables. I’ve seen it with my flowers & roses every year, and that’s always been interesting. But with vegetables, it’s just different. If you missed my last garden post, take a look. I think you’ll be surprised at the changes since then. I can’t wait to eat the fruits of my labor, literally.

I plan on continuing to update with photos and let you all know how it’s going, and then once they’re harvested I’ll be sure to show you pictures of them after they’ve been cooked, haha. Have any of you been inspired to have your own Victory Garden?

Speaking of overripe tomatoes… here’s a picture of my new haircut/color. I think it’ll look even more awesomesauce when the long half gets longer… don’t you? Pretty sweet.

“Wait, what do you mean half my hair is gone!?”

..

And speaking of sweet, I always have a plethora (WHOA! SAT WORD ALERT! GET OUT YOUR DICTIONARIES!) of overripe tomatoes. I buy a ton of fresh vegetables and fruits, and in the summer they ripen and start to get mushy so quickly I can’t keep up. So I was super duper excited when Giulia Melucci, the author of one of my favorite food-related books, I Loved, I Lost, I Made Spaghetti posted this recipe on Food52 and tweeted about it. I’ve made a bunch of her recipes: most namely the healthy penne with broccoli, the simple tomato sauce (which happens to be my favorite sauce ever) and of course the infamous Fuck You cakes. So I was really excited to make another, especially since it used up all those mushy tomatoes I’ve got.

OVERRIPE TOMATO SAUCE

Serves 1

Ingredients:

• 1 tablespoon butter
• ½ shallot chopped (mine are big, if yours are small use one)
• 1 medium ripe tomato, skins, seeds, juice and all (it’s summer for God’s sake!) chopped
• ½ teaspoon salt
• 1 tablespoon white wine
• 1 handful of torn basil leaves
• some torn up oregano (*my addition, not in Giulia’s recipe)
• 4 ounces spaghettini
• 1 tablespoon pine nuts, toasted
• Parmigiano cheese

Directions:

1. While pasta water is coming to a boil, melt the butter over medium heat.
2. Add shallot, saute until translucent, about one minute. Add tomato, salt, white wine, basil, oregano, lower heat and simmer until pasta is ready.
3. Combine the sauce and the pasta, add the pine nuts, sprinkle with cheese to your heart’s content. Serve.

Again, this recipe is for ONE. Double, triple or quadruple it for your needs.

I used thin linguine instead of spaghettini. I didn’t have any white wine, only red, so I omitted it altogether. I also left out the pine nuts- not a big fan. I used half of a huge onion instead of a shallot as well, and I cut it a bit thicker. As far as the tomatoes go, I used two fairly large tomatoes and about half a package of grape tomatoes that were way overripe. It was so delicious. So fresh, bright and summery tasting. A perfect summer sauce  to use up those overripe tomatoes that doesn’t take forever to make on a hot day. I can’t wait until my tomatoes start to grow to make this sauce again with my own homegrown vegetables! As it is, it’s so nice to just walk out my back door and snip off some fresh basil and oregano to use.

…

Another Military Monday.

Raul S. Bravo Jr., 21, Marine Lance Corporal, Mar 03, 2007 Elko, Nevada
Darrel D. Kasson, 43, Army National Guard Staff Sergeant, Mar 04, 2007 Florence, Arizona
Ryan M. Bell, 21, Army Specialist, Mar 05, 2007 Colville, Washington
Justin M. Estes, 25, Army Staff Sergeant, Mar 05, 2007 Sims, Arkansas
Blake Harris, 22, Army Specialist, Mar 05, 2007 Not reported yet, Not reported yet
Cory C. Kosters, 19, Army Private 1st Class, Mar 05, 2007 The Woodlands, Texas
Barry Wayne Mayo, 21, Army Private, Mar 05, 2007 Ecru, Mississippi
Andrew C. Perkins, 27, Army Sergeant, Mar 05, 2007 Northglenn, Colorado
Justin A. Rollins, 22, Army Specialist, Mar 05, 2007 Newport, New Hampshire
Ryan D. Russell, 20, Army Specialist, Mar 05, 2007 Elm City, North Carolina
Robert Stanley, 27, Army Staff Sergeant, Mar 05, 2007 Spotsylvania, Virginia
Mark W. Graham, 22, Army Private, Mar 07, 2007 Lafayette, Louisiana
Shawn Rankinen, 28, Army Specialist, Mar 07, 2007 Independence, Missouri
Michael D. Rivera, 22, Army Specialist, Mar 07, 2007 Brooklyn, New York
Christopher R. Webb, 28, Army Staff Sergeant, Mar 07, 2007 Winchester, California
Dennis J. Veater, 20, Marine Reserve Lance Corporal, Mar 09, 2007 Jessup, Pennsylvania
Thomas L. Latham, 23, Army Sergeant, Mar 11, 2007 Delmar, Maryland
Jonathan K. Smith, 19, Army Specialist, Mar 11, 2007 Atlanta, Georgia
Daniel E. Woodcock, 25, Army Sergeant, Mar 11, 2007 Glennallen, Alaska
Douglas C. Stone, 49, Army Reserve Sergeant 1st Class, Mar 11, 2007 Taylorsville, Utah
Nathanial Dain Windsor, 20, Marine Lance Corporal, Mar 11, 2007 Scappoose, Oregon
Robert M. Carr, 22, Army Sergeant, Mar 13, 2007 Warren, Ohio
Alberto Garcia Jr., 23, Army Private 1st Class, Mar 13, 2007 Bakersfield, California
Angel Rosa, 21, Marine Private 1st Class, Mar 13, 2007 South Portland, Maine
Joshua M. Boyd, 30, Army Specialist, Mar 14, 2007 Seattle, Washington
Brian L. Chevalier, 21, Army Corporal, Mar 14, 2007 Not reported yet, Georgia
Stephen M. Kowalczyk, 32, Army Specialist, Mar 14, 2007 San Diego, California
Adam J. Rosema, 27, Army Specialist, Mar 14, 2007 Pasadena, California
Forrest J. Waterbury, 25, Army Specialist, Mar 14, 2007 Richmond, Texas
Steven M. Chavez, 20, Marine Lance Corporal, Mar 14, 2007 Hondo, New Mexico
James L. Arnold, 21, Army Private 1st Class, Mar 15, 2007 Mattawan, Michigan
Emerson N. Brand, 29, Army Sergeant, Mar 15, 2007 Rigby, Idaho
Blake M. Harris, 27, Army Sergeant, Mar 15, 2007 Hampton, Georgia
Terry W. Prater, 25, Army Staff Sergeant, Mar 15, 2007 Speedwell, Tennessee
John S. Stephens, 41, Army Sergeant 1st Class, Mar 15, 2007 San Antonio, Texas
Raymond J. Holzhauer, 19, Marine Lance Corporal, Mar 15, 2007 Dwight, Illinois
Christopher R. Brevard, 31, Army Sergeant 1st Class, Mar 16, 2007 Phoenix, Arizona
John E. Allen, 25, Army Sergeant, Mar 17, 2007 Palmdale, California
William N. Davis, 26, Army Private 1st Class, Mar 17, 2007 Adrian, Michigan
Marieo Guerrero, 30, Army Specialist, Mar 17, 2007 Fort Worth, Texas
Anthony A. Kaiser, 27, Army Private 1st Class, Mar 17, 2007 Narrowsburg, New York
John F. Landry Jr., 20, Army Private 1st Class, Mar 17, 2007 Lowell, Massachusetts
Ed Santini, 25, Army Sergeant, Mar 17, 2007 Toa Baja, Puerto Rico
Benjamin L. Sebban, 29, Army Sergeant 1st Class, Mar 17, 2007 Sebban, Tennessee
Nimo W. Tauala, 29, Army Sergeant, Mar 17, 2007 Honolulu, Hawaii
Harry H. Timberman, 20, Marine Lance Corporal, Mar 17, 2007 Minong, Wisconsin
Ryan P. Green, 24, Army Sergeant, Mar 18, 2007 Woodlands, Texas
Wayne R. Cornell, 26, Army Sergeant, Mar 20, 2007 Holstein, Nebraska
Curtis E. Glawson Jr., 24, Army Specialist, Mar 20, 2007 Daleville, Alabama
Stephen K. Richardson, 22, Army Private 1st Class, Mar 20, 2007 Bridgeport, Connecticut