You know how you never have time and money at the same time? It's either one or the other? Well right now I have neither one. I am busy AND poor. :) But.. as I have been recently reminded, it is all a matter of perspective.
And anyway, guess what I do have right now...
1. Great Friends
2. Free Avocados.
Life is good.
(OK this was a total Brad Lenzner post.)
25 May 2007
15 May 2007
How Washington State are You?
http://www.gotoquiz.com/how_washington_state_are_you
I am 93% Washington State... whatever that means. It was fun though. The only thing that would have made this quiz better is if it showed which ones you got wrong.
I am 93% Washington State... whatever that means. It was fun though. The only thing that would have made this quiz better is if it showed which ones you got wrong.
04 May 2007
Spanakopita
It is easier than it sounds. The only weird thing you have to buy is phyllo dough, in the freezer section by the puff pastry (next to the frozen waffles).
This unbelievably quick and easy recipe for this is stolen from none other than Martha herself. I tried to link to it on her website but it isn't there. So here it is from my memory:
SPANAKOPITA**
3 T. Olive Oil
1 large onion, chopped
3 cloves garlic, minced or pressed
1 lb. baby spinach
1 egg
6 oz. feta cheese
3 T. dried dill
3 T. dried parsley (or 1/4 cup chopped fresh parsley)
9 sheets phyllo dough
1/2 cup (1 stick) butter, melted
1. Preheat oven to 350. Heat olive oil in large skillet over medium heat. Add chopped onion and saute about 8 minutes or until soft. Add garlic, saute one minute longer. Gradually add spinach; saute about 5 minutes or until wilted.
2. In large bowl, beat egg and add dill, parsley and feta cheese. Add spinach mixture to bowl and mix well.
3. Butter a cookie sheet. Place one sheet of phyllo on cookie sheet and brush with melted butter. Repeat twice. (Keep damp towel on top of phyllo while you aren't using it - this keeps it from drying out and breaking.) Spread spinach-cheese mixture over phyllo. Top with 3 more sheets of buttered phyllo and roll in the edges to seal. Butter remaining 3 sheets and crumple over the top.
4. Bake for 40 minutes - spanakopita should be a deep golden-brown.
**Upon tasting this, Ken Montgomery almost died and went to heaven.
This unbelievably quick and easy recipe for this is stolen from none other than Martha herself. I tried to link to it on her website but it isn't there. So here it is from my memory:
SPANAKOPITA**
3 T. Olive Oil
1 large onion, chopped
3 cloves garlic, minced or pressed
1 lb. baby spinach
1 egg
6 oz. feta cheese
3 T. dried dill
3 T. dried parsley (or 1/4 cup chopped fresh parsley)
9 sheets phyllo dough
1/2 cup (1 stick) butter, melted
1. Preheat oven to 350. Heat olive oil in large skillet over medium heat. Add chopped onion and saute about 8 minutes or until soft. Add garlic, saute one minute longer. Gradually add spinach; saute about 5 minutes or until wilted.
2. In large bowl, beat egg and add dill, parsley and feta cheese. Add spinach mixture to bowl and mix well.
3. Butter a cookie sheet. Place one sheet of phyllo on cookie sheet and brush with melted butter. Repeat twice. (Keep damp towel on top of phyllo while you aren't using it - this keeps it from drying out and breaking.) Spread spinach-cheese mixture over phyllo. Top with 3 more sheets of buttered phyllo and roll in the edges to seal. Butter remaining 3 sheets and crumple over the top.
4. Bake for 40 minutes - spanakopita should be a deep golden-brown.
**Upon tasting this, Ken Montgomery almost died and went to heaven.
02 May 2007
Vegetable Broth from Scratch
... because you asked.
some carrots, peeled and cut in 2 inch chunks
some celery, cut in 2-3 inch pieces
onion, cut in 1/8s
16 cups water (Use asparagus or artichoke leftover cooking water if you have it handy)
salt and pepper to taste
Throw all ingredients in a large soup pot. Bring to a boil and simmer for a couple hours. Then, freeze 1 cup amounts in plastic bowls/cups so it keeps for longer!
The best way to do this is: if you happen to be cooking asparagus or artichokes or something else that makes green water, pour the water into a big pot and add the cut-up veggies. That was how I did it last time and it worked out great.
Perks:
- yummy broth that's lower in sodium and has no MSG
- good use for ugly veggies from your garden
- you can feel really resourceful and productive and Martha-esque
some carrots, peeled and cut in 2 inch chunks
some celery, cut in 2-3 inch pieces
onion, cut in 1/8s
16 cups water (Use asparagus or artichoke leftover cooking water if you have it handy)
salt and pepper to taste
Throw all ingredients in a large soup pot. Bring to a boil and simmer for a couple hours. Then, freeze 1 cup amounts in plastic bowls/cups so it keeps for longer!
The best way to do this is: if you happen to be cooking asparagus or artichokes or something else that makes green water, pour the water into a big pot and add the cut-up veggies. That was how I did it last time and it worked out great.
Perks:
- yummy broth that's lower in sodium and has no MSG
- good use for ugly veggies from your garden
- you can feel really resourceful and productive and Martha-esque
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