Chellisms

Habanero Hot

It isn't exactly Wednesday and this isn't exactly a recipe but that isn't going to stop me.

Two weeks ago we made salsa, when I went to grab some last week it was gone. Tim took it all to work and shared it with the guys. That's great, I am glad that they liked it. But now my local grocery stores have removed the jalapenos from the produce department because of the salmonella outbreak and using canned is not the same.

What's a girl to do?

Use a habanero instead, of course!

The salsa isn't quite as pretty. It doesn't have the green that the jalapenos usually add to the salsa. Man does it give it some bite. Ashley and I made it tonight and we only added in one habanero, we made it the same as the original salsa recipe except in place of the jalapenos we tossed in a roasted habanero.

Yummy!

Tripping

The girls and I are going on an adventure in a couple of weeks and leaving the man at home to fend for himself. Well, he has Ashley but I am more worried about her feeding herself than anything else.

I just reinstalled TypePad Mobile on my cell and I guess this is the first real test to see if this will be a successful adventure or not. We are traveling light, meaning no lappy. Can I live off my cell as my only source of internet for 5 days?

Wish us luck. Or wish the girls luck rather, come the 14th they might have one spazztastic (moreso than normal, shut it) mother to deal with.

Recipe Wednesday: Cornbread

This has to one of my favorite cornbread recipes ever. Surprise, surprise it comes from the Martha Stewart Baking Handbook.

I promise that I will return the book shortly and then we will be done with it, it has to be back to the library on the 15th and I haven't bought it yet so you should be safe.

Cornbread

1/3 cup vegetable shortening, plus more for the pan

1 tablespoon unsalted butter

1 cup corn kernels, fresh or frozen

1 cup all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 cup stone ground yellow cornmeal

1 cup milk

1 large egg

1. Preheat the oven to 425 degrees. Coat an 8 inch square (or round) baking pan with vegetable shortening. Set aside.

2. Melt butter in a medium saute pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown. Remove from heat and allow to cool slightly.

3. In a medium bowl whisk together flour, sugar, baking powder and salt. Stir in the cornmeal. Using a pastry blender, cut shortening into mixture until it resembles coarse meal. Add milk, egg and cooled corn. Stir to combine but do not overmix.

4. Transfer batter to the prepared pan and bake until the top begins to turn golden and a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Transfer to a wire rack to cool completely.

5. Serve warm with butter and honey.

Notes: There is no milk shown in the ingredients picture, yeah, I know. I forgot to get it out and didn't realize it until too late. I did however remember to add it in when I made the cornbread.

I didn't have any vegetable shortening, I used butter flavored shortening instead and it came out perfectly. So good that I keep using the butter flavored and have neglected to add the other to my shopping list.

Recipe Wednesday: Old Fashioned Berry Layer Cake

Ever since I checked out Martha Stewart's Baking Handbook from the library this recipe has been on my radar, but I had to wait until there were enough people around to enjoy it. I couldn't make it and then eat it all myself. Or could I?

 

Old Fashioned Berry Layer Cake

Cake

Unsalted butter, for pans

1 cup all-purpose flour

1/4 cup cornstarch

6 large whole eggs, plus 4 large egg yolks, all at room temperature

1 cup granulated sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

3/4 cup vegetable oil

Topping

1 quart (4 cups) heavy cream

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

1 vanilla bean, split lengthwise (optional)

1 pint small strawberries, hulled

1/2 pint blackberries

1/2 pint raspberries

1/2 pint golden raspberries

1/2 pint blueberries

fresh mint leaves for garnish (optional)

1. Preheat the oven to 350 degrees. Butter two 9 by 2 inch round cake pans, set aside.

2. In a large bowl sift together flour and cornstarch, set aside.

3. In the bowl of an electric mixer with the whisk attached combine the whole eggs, egg yolks, granulated sugar, salt and vanilla extract. Beat on high speed until thick and pale, it should hold a ribbon like trail on the surface when the whisk is raised. This should take about 5 minutes, scrape down the sides of the bowl as needed.

4. Add flour mixture to the egg mixture. With mixer on low speed beat until just combined. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer. Using the whisk fold the mixture several times.

5. Divide the batter between pans and smooth tops. Bake, rotating pans halfway through, until the cakes are springy to the touch and a cake tester inserted in the center comes out clean, about 30 minutes.

6. Immediately invert cakes onto a wire rack. Then re-invert cakes and let them cool completely with the top sides up.

7. In the bowl of an electric mixer with the whisk attached combine heavy cream, powdered sugar and vanilla extract. Scrape in the vanilla seeds from the vanilla bean if you are using it. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 minutes.

8. Using a serrated knife, trim the tops of the cakes to make level. Slice each cake in half horizontally into two layers. Place one of the bottom layers on a serving plate. Spread a quarter of the whipped cream over the layer, arrange a quarter of the mixed berries on top. Repeat with remaining cake layers, cream and berries. Garnish top with mint leaves (optional). Serve immediately.

 

Notes: The whipped cream portion of this recipe easily makes double what you need. Even with me putting a ton on and then maybe nibbling from the mixing bowl I still wound up dumping half of what I made. Sure, I probably could have eaten more straight from the bowl but I like the way my pants fit.

When I originally read this recipe I must have had blinders on. I think I glanced at it and saw 6 eggs and some berries and scoffed. No big deal. Dudes. 10 eggs. Yikes. I did have issues finding the berries. I could not find blackberries or golden raspberries. Small strawberries were a no show, but that was just aesthetics.

I thought the cake was a bit egg-y. Go figure, right? The other cake eaters laughed at me and said it was psychological. Pete thought it was a bit dense, which I agreed with but it didn't detract from the flavor. Home made whipped cream is always yummy. I hate blueberries and am not wild about raspberries either.

Overall this cake did not live up to my expectations. Was it good? Yes. Was it great? Meh, not really. A change in berries/fruit might help improve my opinion. Ashley and I decided that next time we would use strawberries and bananas. You can't save the cake as the cream makes the cake soggy so the bananas shouldn't have too much of a chance to turn brown.  

Interview Day

Ashley had her first job interview since becoming a WA state resident. Yes, I consider her a resident. She has her own library card and ordered a cell phone so maybe she plans on staying for a bit. Whatever she decides, we like having her and E here.

Then there is the obligatory action shot:

That shot was painful, by the time I got one that was usable I was doubled over laughing at her.

Goober.

At least she got all of her silliness out before the interview. Although, when she came home she did say that the entire time there she wanted to call one of the interviewers names.

Strange, strange girl.

Tim's Inspection

Ashley and Ethan got here on Tuesday and Ethan has been attached to Tim's hip ever since. They have quite the bond, Ethan likes to crawl all over Tim and Tim has more patience than anyone I know.

This afternoon Ethan decided that Tim needed an inspection. Tim and Taylor were playing SSBB on the Wii and Ethan HAD to inspect him.

First he checked out his head:

Then he checked his eyes:

 

Then E decided that Tim passed his inspection with flying colors and he deserved a little love:

Love that kid!

Recipe Wednesday: Salsa!

A couple of weeks ago we made guacamole, today I had a taste for salsa. This is my mom and/or dad's recipe, I am not sure which one of them claims it but whomever it belongs to it is one of my favorites.

That hairy arm is not mine but I couldn't seem to get it out of the picture. It kept popping in every time I tried to get a shot.

Salsa

8 to 10 tomatoes

4 to 6 jalapeno peppers

1/2 medium white onion

handful of cilantro

6 cloves of garlic

1 habanero/scotch bonnet pepper (optional)

salt

food processor or blender

1. Clean all produce. Cut tops from jalapenos. 

2. Roast tomatoes and jalapenos in oven on a jelly roll pan covered in foil or on the stove top in a covered pan until the skins of the tomatoes are bubbled and the jalapenos are bubbled and dark but not burnt.

3. Peel tomatoes and jalapenos. At this point you can also core the tomatoes. Cut your onion in half. Peel garlic cloves.

4. Place cored tomatoes, 2 jalapenos, onion, garlic cloves and cilantro in the food processor/blender and process until desired texture is reached. 

5. Add in a pinch of salt, more or less to taste. For more heat add another jalapeno one at a time, blending after each addition. Feel free to add in more garlic, cilantro or onion as well. If the salsa is too thick add in a bit of water, about two tablespoons at a time. Please remember when adding in the peppers that the longer the salsa sits the hotter it gets.*

6. The habanero. That baby is hot! If you decide to use it I suggest that you roast it in a separate pan or after the tomatoes and jalapenos. Do not add this in until last, very rarely (read almost never) does this salsa need it. If you did buy the habanero and the salsa is perfect without it then you freeze it and save it for something down the road. Or if you are my father feel free to add it in with all 6 jalapenos and then wonder why no one eats it with you.

Enjoy!

Notes:

Please remember when working with peppers to wash your hands with soap and water often. Do not rub your eyes.

When you make this salsa while the tomatoes and jalapenos are still warm it is a bit hard to tell what else it might need. I suggest that you err on the side of caution, stick it in the fridge and add to it in an hour after it has had a chance to cool down. Or ya know, have patience and let the tomatoes and jalapenos cool down first.

I don't know why the salsa gets hotter the longer it sits, it just does.

Storing Peppers:

Freezing roasted peppers: I roasted too many jalapenos this time out and wound up with leftovers. They will save in the freezer in plastic bag. Store in a plastic bag and thaw in hot water.

Freezing fresh peppers: Place peppers in boiling water for about 6 minutes. Remove peppers and place directly into ice water. Once the peppers are chilled remove from ice water, dry them thoroughly and place in an airtight container in the freezer.

Want to take a shower in my living room?

Evidently the master bathroom shower has decided that it likes the living room better than the bathroom. Or at least it has decided to check it out for awhile and see if it likes the view.

Those pictures are not of the same crack, put them end to end and then you have the crack. Oh, ha ha. Ha. Crack. Yeah, not so funny this time. I know you are thinking how in the heck did I miss that?? Easier than you might think, it is directly above the couch we sit on and those pictures came out darker than it actually is.

Paint bubbled? Check. Crack four feet long? Check. Slight darkening to show where a water stain might develop? Check. An owner who wants to know if it can be spackled and painted over? Check.   

Is there a frequent buyer card for the Shoot Me program?

A New Room

Right after Tim and I found out that I was pregnant with Bailey we started picking out big girl furniture for Taylor. We had an idea of what we wanted but didn't find it before the September 11th attacks and Tim was deployed. I got to pick out her first set of big girl furniture by myself and she/they have been using it ever since. I bought a loft bed set that suits them both fine and looks fine when split up. Up until moving to WA they shared a room.

Fast forward 6 years.

Yesterday my mom and I went out looking at furniture for Tay as I was pretty sure she needed more storage space. Since she doesn't have a closet in her room, she has a built in desk instead, she needed more drawer space. Well, we didn't just look, somehow the furniture followed us home!

The mattress is blue! It is a Memory Foam mattress with topper, the pillows are the same and are as flat a can be. Supposedly they puff up after a few hours but right now they would count as a deadly weapon in a pillow fight. The mattress also came in lime green or pink. Had it been Bailey I of course would have picked pink, Tay said she would have chosen green I told her that was why she stayed home.

 

Doesn't the room need look bare?? We had to take everything out of it for delivery. I know, I know, we paid to have it delivered. Our bedrooms are all on the 3rd floor. Heh.

That space under the bed is perfect for storage. Tim and I already warned Taylor that she isn't allowed to stick Bailey under there.

When Mom and Pete were up this morning I tried to stuff Pete under there but he is too big for me to maneuver. I guarantee that I will keep trying though, that might be my new mission in life. Hey, everyone has to have something to live for.

The best part is the mattress and its magical abilities.

When you sit on the mattress you leave an imprint of your butt and then it fades when you stand up. Some take longer to fade than others. *ahem* Taylor thinks this is the coolest thing ever except that she and Bailey are not heavy enough and so I keep getting yelled at Mom, come put your butt on my bed! I think that means she likes it.

Thanks mom!

When Children Grow Up

Look what the mail man brought me from Amazon, What's the Big Secret? Talking About Sex with Boys and Girls. Holy crap, someone hold me. Does this thing come with instructions? Can I skip the page on masturbation? How does this skip over puberty, I guess that is another book? 

Seriously though, how can I get away with telling the older and not the younger? They tell each other everything. I shall bite the bullet and tell them both and then instruct them not to tell their friends. 

I also grabbed the American Girl The Care & Keeping of You: The Body Book for Girls and the American Girl The Feelings Book: The Care & Keeping of Your Emotions. The emotions book is for Bailey, have you met the child?? And of course, last but not least A Smart Girl's Guide to Friendship Troubles which is also an American Girl book. Not that we have friend issues, but you never can tell.

My coffee cup needs a margarita refill. *sigh*