Brownies!

Brownies

½ C Unsalted butter
10 oz chocolate chips/ chunks- semi-sweet or bittersweet or both
¾ C Brown sugar
1 tsp Vanilla
2 eggs
¾ C AP flour
1 Tbs unsweetened cocoa powder
½ tsp. Salt
¼ tsp baking powder

-Preheat oven to 350

-Butter and flour a 9” square pan

-Melt butter and 6 oz of the chocolate in a medium/lg bowl in the microwave- 30 seconds at a time, stirring between each go.
-Cool to lukewarm
-While waiting, whisk or sift together flour, cocoa, salt, and baking powder in another bowl
-Stir the sugar and vanilla into the chocolate/butter mixture
-Add eggs to chocolate/butter mixture 1 at a time, mixing well between each addition, then stirring/beating until the batter is glossy and smooth
-Stir in flour mixture
-Stir in remaining 4oz of chocolate

-Bake for 20-30 minutes, until a knife or toothpick or what-not barely comes out clean. Cool on a rack before cutting and serving.

*If you want to double the recipe, just use a 9” by 13” pan to bake it in and give it a bit longer, all will be well!!!
-

Artichoke Chicken (Adapted from a recipe in Gourment, April 2008)

New quick and easy recipe! We were shocked at how delicious the artichoke hearts were in this dish! Be careful to buy marinated hearts, not just in brine, water or oil, because the marinade adds so much flavor to this otherwise simple dish!

Artichoke Chicken

-2-3 lbs Chicken Parts, bone-in (I did thighs because they’re so cheap, but breast or a whole, French-cut* chicken would be fine. Just make sure all the pieces are about the same size)
-12-18 oz Marinated Artichoke Hearts, drained and quartered (amount=depending on how much you adore artichoke)
-2 Tbs Olive Oil
-2 small Sweet Onions/ Yellow Onions, cut into bit-sized pieces
-4 cloves Garlic, minced
-salt, pepper
- ~1 Tbs flour mixed with ~1 Tbs softened butter
-1 C chicken stock
-Parmesan, for serving


Preheat oven to 450

In a large baking dish or Dutch oven, toss the chicken, artichokes, onions, and garlic together with the olive oil and a pinch of salt (~ 1 tsp) and a crack or three of pepper.

Bake for 15 minutes, then flip the chicken and bake another 10-15 minutes, until chicken is cooked through (about 165 F on a meat thermometer). You will be surprised at the amount of pan juices!

Optional Sauce: After removing chicken, etc, place pan on a burner over medium-high heat. Whisk in the flour/butter paste. Once smooth, add the chicken stock and whisk until thickened, about 3 minutes.

Serve chicken with crusty bread or rice, and sauce or pan juices. Can sprinkle on some Parmesan, but we didn’t end up using any!

*French-cut chicken =2 legs, 2 thighs, and 4 breast pieces. Instead of removing the wings, cut each breast in half between the ribs on either side of the wing, creating two equal pieces- one with the wing attached and one without a wing.


Now, off to make Muffin's bagels!

The most popular cookies I have ever made

Hi all- I should preface this by saying that I bake almost daily for all the fellow UNC music students. They tend to like me more now. I make a ton of cookies and experiment some, (one day I will post my recent maple syrup and sausage muffins). This is, though, the most popular cookie I have ever made, and it is incredibly easy:
White Chocolate dream cookies:
2 1/4 cups, (300 grams) flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 sticks butter
1 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 bag white chocolate chips
zest of one orange, (this is crucial! the secret ingredient you might say)
2-3 oz white and unsweetened/bittersweet chocolate

Preheat to 375
Beat egg with vanilla and set aside. Pulse flour, baking powder and soda, and salt in a food processor for 5 seconds
Cream butter in bowl of stand mixer for a few minutes or until larger in volume and lighter in color
Add sugar and increase speed. Beat for a few more minutes until light and bigger in volume
Add egg mixture, and increase speed if necessary to incorporate
Reduce speed to low and add flour mixture in three installments. Add orange zest at this time.
Add white chocolate chips.
Drop on preferably parchment covered baking sheets and bake until slightly golden, (these will not get very browned even though they will be done), or 8 or so minutes. You don't want them to get too dark because they generally become a crunchier cookie anyway, you don't want them to be crumbly.
Remove cookies. Let sit for a minute or two then transfer to racks. If you used parchment paper, make sure to put the paper underneath the racks, (you'll see why in a second)
Melt the white and dark chocolates separately in the microwave or over hot water if you really want.
Using a spoon/fork, dip in one of the chocolates and kind of fling chocolate over the cookie. You can try to drizzle beautifully if you want, but if you just aim for a Pollock-like finished product I promise people will still think you spent hours on it. After applying one chocolate this way, apply the other chocolate in the same way and let cookies sit until chocolate is set. Keep in an airtight container. (These freeze REALLY well. if you want to freeze them put them in the freezer on a cookie sheet until hard and chocolate is totally set. Then put in ziploc bags)
-Ashley/Muffin

Carbo loading part deux

OK here's the second recipe I have: an incredibly simple, easy, delicious and adaptable cobbler

Cobbler:

1 stick unsalted butter

2 cups self-rising flour, (if you only have AP you can easily look up how to add leavening to make it self-rising)

2 cups sugar

2 cups milk

3 1/2 cups add-ins, (the first time I did this I did blackberry raspberry blueberry strawberry and it was really good. yesterday I used 1 1/2 cups mixed cherries and 1 1/2 cups semi-sweet chocolate chips, also very good. Go nuts basically)

-Preheat to 350

-Melt butter in the bottom of a 9 by 13 inch pan. The easiest way is just to stick a stick of butter in the pan in the oven and mix your batter

-Mix flour sugar and milk together; mixture WILL be lumpy and it should be! (I like to mix for 10 seconds/until just incorporated and then "walk away" no matter what it looks like)

-Pour batter over the melted butter in the pan

-Drop your fruit/chocolate/cheese/whatever onto the batter. Make sure to put it around the edges, too!

-Bake for 45 minutes-1 hour, until golden brown or until a knife comes out clean. 

Delicious!

Carbo loading

I have two recipes today. The first is something I saw on the amazing FoodGawker.com, and is an easy, and really good recipe for bagels: 

Bagels, (plain but easily amended)

You will need:

1 heaping tsp yeast, you can use active dry or instant like I did (about a half a packet)

2 cups warm water

1 (i think..) tbsp sugar

-Combine the above in the bowl of your stand mixer. If you are not using instant yeast you will need to let the yeast "bloom" for a few minutes at this stage. Otherwise you don't have to wait.

-Using the paddle attachment of your mixer, add up to 6 cups of bread flour, (AP will work) along with 1-2 tsp salt. 

-You can add 3 or 4 to begin with but mix on low so that you don't have flour flying around everywhere

-Once the flour is incorporated, remove the paddle attachment and attach your dough hook, (or do this by  hand- but it will be tiring). (If you want to experiment with adding anything into your bagel now's the time)

-Let the dough hook knead the dough on the lowest setting above "stir" for 15-20 minutes or until the dough is smooth and elastic. You may need to add flour along the way.

-This dough will be VERY stiff after it has been worked for 10 or so minutes. Work it for a few minutes and it will soften a little bit

-Put dough in an oiled bowl, cover with a towel and let rest for 1 hr.

-Divide dough into thirds, and roll each third into a long rope.

-Divide each of these ropes into fourths. Roll each fourth between your palms until it is slightly longer than the width of your palm. Wrap the roll of dough around your fingers and roll the ends together against your other palm so that the ends seal together. You may want to use a little water to help the ends seal

-Place these on a non-stick, lightly oiled, or parchment-covered baking sheet, cover and let rest for 20 minutes.

Bagels are boiled prior to baking. Fill a 3-4 quart saucepan with water and bring to a boil. Also preheat your oven to 500 (yes, 500). Place bagels into the boiling water 3 or so at a time. They will probably sink. If they don't sink it simply means they rose a second time for too long, (but it doesn't matter). 

-Let each bagel boil for 1 minute on either side or until they begin to rise to the top of the pot

-If you want a topping for your bagel, (poppyseed, seasame seed, etc.) have it in a dish and place the bagel face down in the dish. Flip over if desired

-Place back on baking sheet.

-Remove 3 cups of the boiling water and place in an ovenproof baking dish, and place on the bottom or bottom rack of the oven.

-Bake for 15-20 minutes, (watch carefully, mine only baked for 10), until bagels are browned on either side.

A Couple Links

Food Gawker and TasteSpotting

A smattering of food porn from different blogs with recipes behind every pic.

This is why you're fat

Indescribable.

4chan/ck

Food & Cooking board of 4chan.  Anonymous picture/message board, visited by basement-dwellers and chefs alike.  

Note, even though this board is marked as "safe for work", 4chan is not safe for work.  Ever.

Grow your own Food?

Anyone here on the Front Range who wants some veggie plants, let me know! I'm starting my seeds now, and I LOVE to find good homes for good plants! Free healthy plants, no commitment needed: If they don't look good or you can't take them come May, I won't be offended if you don't want any! But I started WAY too many tomatoes last year and then struggled to place them all, so I'm not going to grow extras unless people want me to!

Short list:
Cherokee Purple and Old German heirloom tomatoes
Windowbox Roma hybrid tomatoes
Japanese and "Twinkle" small-sized eggplants
Poblanos/Anchos and mild Jalapeno peppers
Broccoli

Some winter squashes and melons will be started in compost "pots" later on, to help lengthen our short season.

I also have a lot of strawberry plants, a local variety originally from a farmer's market that I've been growing in large pots for 3 years now. Seriously, I have 8 planters full, and at least 3 of them need to be emptied so I'd like to see them planted elsewhere!

Cheers!

Tea and Cakes for a Rainy Day

It's a rare cloudy day here in Colorado, so I thought I'd share my recipes for Chai tea and lemon bars. I've seen some key limes in the stores lately, and for 10 for $1 it's a great excuse to make something tasty! They are a pain in the ass to juice, but well worth it! Look for limes with thin skins that give when you squeeze them to maximize your juice yield.

Enjoy!

Marcie’s Yogi Tea (Chai)

1 Tbs Ground Cardamom
1 tsp Ground Cloves
1 or 2 inches of Cinnamon Stick
1 Tbs Fennel Seed
1 Tbs Fresh Ginger (peeled and grated)
Sugar or honey to taste (I use about ¼ C sugar, but I know others use upwards of a cup so really, to taste!)
2 Tbs Loose tea or about 6 tea bags (I use a Ceylon mix, so black)
2 Cups Milk (2%, or whatever you have)
1 Cup Water

Boil Everything together in a pot, simmering for about 5 minutes. Strain and pour into cups. Serves about 4, and will store well in the fridge for about a week- morning iced chai!


Grampa’s Lemon Bars

For Crust:
1 C Butter
½ C Powdered Sugar
½ tsp Salt
2 C Flour

For Filling:
4 Eggs
1 ¾ C Sugar
½ tsp Baking Powder
¼ C Flour
¼ C Lemon or Key Lime juice (some pulp okay)
Finely chopped/ grated zest from 1 lemon (~ 1 Tbs)

Preheat oven to 350

Cream the butter, powdered sugar, and salt in a medium bowl. Add the flour and mix until combined. Press the dough into a 9”x13” brownie pan and poke holes all over it with a fork. Bake for 15-20 minutes, until just starting to get golden.

While the crust bakes, beat the eggs with a fork or a whisk, then add in the sugar, baking powder, flour, lemon, and lemon zest.

Pour the filling over the lightly golden crust and bake for another 20-25 minutes, until the topping is just firm.

Sift some powdered sugar on top and enjoy!

Green Noodles

The recipe for "Green Noodles" was passed down to me from my mom. I realize my name for this meal is not exactly appetizing so if you want to call them something different like "Pasta with Poblano Sauce" then go for it. Around here though, we call them "Green Noodles" and we love this quick and easy meal.

Ingredients:
*3 poblano peppers
*12 oz. pasta
*1/2 cup evaporated milk
*1/2 cup chicken stock
*4 oz. cheese (I like pepper jack or monterey jack best)
*2 tbs. butter

Step 1: Broil the poblanos (either in an oven or a toaster oven) until the skins are loose and the peppers are starting to get brown/black. Meanwhile, cook the pasta.

Step 2: Steam the poblanos (put them in a bag for about 5 minutes).

Step 3: Peel the skin off of the poblanos. Also, de-seed and de-vein them. You can keep the seeds and veins if you want to depending on just how brave you are. The dish will be very spicy with them and possibly even without them. Oh, don't forget to take the stems off- nobody wants a crunchy sauce.

Step 4: Put the poblanos, chicken stock, and evaporated milk in the blender and blend until smooth.

Step 5: By now the noodles should be done. Drain them and put them in a greased casserole dish. Put the cut up cheese and butter on top and then pour the sauce on.

Step 6: Cover and bake for 30 minutes.

That's it! See? Easy. Just remember that poblanos can be very spicy, mild, or somewhere in between. So you will be taking a slight chance every time you make this that it may get turn out too hot for some.

Pizza!!!!

Here is a fast and easy pizza recepie. Prep time is about 20-30mins excluding the time you need for the dough to rise.

You need:

3 cups of flour, unbleached works best
1.25 cups WARM water
1 tblspn active dry yeast
1 teaspn olive oil
Bit of salt

Completely dissolve yeast in the warm water. Use warm water, never cold, it activates the yest better and that way your dough won't taste like yeast. After the yeast is completely dissolved, mix all ingredients together in a bowl. At first it's VERY sticky but as you keep mixing in the flour it should start to stick together and not to your hands. After the dough is formed, "grease up" a bowl with olive oil and put the dough in it. Drizzle a tiny bit of oil on the top of the dough itself just so it doesn't dry out, cover it with a cloth and let it sit for about 2hrs to let it rise. Best place for this is out of direct sunlight, about room temperature. (on top of the fridge works best for my house). After the 2 hrs, the dough should be about twice as big, maybe even a bit bigger. On a lightly floured surface, cut the dough into three equal pieces. Using a rolling pin and\or your hands, shape the dough into pizza pies. You want the thickness to be about 1\4 to a 1\5 of an inch. If you make it too thick it may not cook throughly or the bottom of it will be very hard and dry when it comes out of the oven. Here is where you can get creative. Top the pizza with whatever you feel like. The "juicier" the topping the better (think fresh tomatoes, pineapples, bacon), and fresh ingredients always beat preserved\canned ones. Preheat the oven to 500F. Place the pie on a lightly oiled cookie sheet and slide it in the oven. Bake for about 20mins or until the crust gets golden brown. Enjoy!!

PS: NEVER try to eat the pie right after it comes out of the oven, let it cool for about 5mins. The tomato sauce gets VERY hot, first time I made this I burned my mouth so bad the roof of my mouth was sore for weeks!

Too Good not to Link!

Okay, I was trying to not post recipes here that aren't my own because that gives me more motivation to actually type up my archives, but these meatballs were just too good not to link!

Seriously.

It makes a big batch, but that's good since it is time-consuming and they'll keep forever in the freezer. I thawed the last of mine out for lunch the other day and ended up eating them the next day for breakfast, too! They're just so tasty! Also, since veal is pricey and harder to find: I bought the 1.5 lbs of beef at the counter, so I wouldn't have any left over. Then instead of 1.5 lbs of ground veal and 1.5 lbs of ground pork, I did 2 lbs of pork and 1 lb of veal since the packages only come in 1 lb increments. I think the flavor and texture were both pretty well maintained this way. Previously I've replaced the half pound of veal with beef, but that made the meatballs a little dry and a lot less flavorful.

A lot of the meatballs crumbled once I added them to the sauce, but it was still absolutely delicious that way! I think keeping them really small would help prevent that in the future, but you'll see that there are almost too many meatballs to fit into the sauce anyways so making it meat sauce with meatballs works out well!

Hope everyone's having a nice weekend! We're currently getting some lovely champagne powder down here, so I'm wishing I'd gone up skiing instead of working on these stupid lab reports!

Weird Dreams, Chocolate Cherry Bread Pudding

Last night I dreamed I was at Tanya's and she had made this two-layer shortcake, strawberry jell-o and cool whip creation that tasted really funky, but it was a huge hit and she'd won some sort of gourmet prize for it.

Anyhow... I've been busy with school starting back up and riding a new horse at the rescue, so sorry about the lack of posts! The archiving is on hold while I figure out how to keep my head from exploding during cell biology lecture. But I did make a nice bread pudding yesterday, so I'll share that.

I had made some chocolate cupcakes out of a box and was disappointed by how lame they came out (and my lack of frosting). But I still wanted chocolate deliciousness so I decided to give this a try.

Breakfast of Champions

I whisked up 6 eggs and a little over a cup of heavy cream, added some almond extract (maybe 1/2 tsp) and some vanilla (about 1 tsp) and a quarter cup of sugar. Then I tore up the 16 remaining cupcakes (Mike apparently ate 2) and stirred them in along with about a cup of chocolate chips and a can of sweet cherries, drained. Not maraschinos, not pie filling, just canned cherries I found in the canned fruit section. The cupcakes pretty much completely crumbled apart, but it came out well so don't worry about it. If you don't have enough egg/cream mix to soak up all the cupcake crumbs you can stir in a little more cream (hoorah death by dairy fat!).

I greased a 9"x9" glass pan and poured in the mixture, which fit perfectly. Remember that it won't rise a whole lot and won't get runny, so it's safe to have a small mounded portion over the top of the pan. I baked this concoction at 350 for about 45 minutes, until a knife stuck in the middle came out with only a few fine crumbs stuck to it and the edges were starting to pull away from the sides of the pan.

I highly recommend serving a nice warm square of this pudding with a scoop of ice cream on top.

My Egg Scramble Fritata Thing

Hi guys, Kuba here. Here is my favorite breakfast. I posted this on MySpace three years ago. Yay for cut & paste!

Take a large onion, sliced, and a little thyme, and sauté in butter on medium-high until onion is still a little crunchy. Make room on the pan/skillet/wok/car hood/forehead and add some more butter and sliced mushrooms. Once the mushrooms let their water out add a sliced tomato, and let it cook until it turns soft and mushy. Add thinly diced garlic, soy sauce and cayenne. Add feta and three eggs. Let the eggs cook on the bottom first, then turn the mixture over to cook the other side. Salt and pepper. Great with buttered toast with yeast flakes. Or tortilla. Try adding a little cream cheese to the tomato stage.

Frozen Dinners

Tomorrow is my last day before Winter Break ends and I am forced back into the time-sink that is school. So, I would like to make one more delicious meal to freeze for those nights when Mike's talking in Python and I'm talking in the degenerate triplet code of our DNA and we need to eat without bringing our minds back to reality.

So far, I'm made big batches of veal meatballs in sauce and beef stew, both great comfort foods that don't loose much after being frozen for 3 months. I'd really like something less meaty, or at least without cow, as our third frozen meal option. Any ideas?


What are your favorite last-minute, easy dinners? How do you cope with having no time and/or no energy to make food? What is the biggest cause of this lack of time and energy? For instance, we catch up on the Pizza Hut delivery woman's daughter's latest misadventures during our finals weeks. Mac and cheese with kosher hot dogs is our main staple when I'm working a ton and Mike has some extra time to 'cook'. Normally, we're two-veggie, lean meat, whole grain people, but life doesn't always make it possible to cook such things. I'm just curious what everyone eats when they're too exhausted to do whatever we would normally do for a meal!

And again, ideas for things to freeze?

Cheers!

Panang Beef

This creamy Thai-style curry is my ultimate comfort food, probably because it's what my mother always made when anyone was sick. Curry is great for digestive issues, as surprising as that may seem! Try a cayenne-free version when you're a little ill and see for yourself :-)

Unfortunately, this is NOT a quick recipe- just a relatively simple one. Still, it's worth the time and it makes enough for dinner for four, plus lunches the next day for at least 2! It's from some cookbook, but I have a xerox of a xerox covered in edits and am not sure of the original source, nor the original amounts of several ingredients...


Panang Beef (Thai peanut curry)

2-4 Tbs Red Curry Paste (Thai Kitchen is my favorite brand- in the Asian food section of almost every grocery)
2 tsps ground cayenne pepper
2 Tbs Paprika
1 tsp Coriander
¼ tsp Pepper
¼ tsp Cumin
4 Tbs Sugar
3 Tbs Fish Sauce (Again, in the Asian food section of most groceries)
2 cans (28 oz) Coconut Milk (Light is fine, I usually do one Light, on Regular)
2-3 Tbs Peanut Butter (I like crunchy)
1 lb Flank Steak, thinly sliced
1 ½ C Steamed Broccoli
(Thai basil leaves)

In a large wok or pan combine the curry paste, cayenne, paprika, coriander, pepper, cumin, sugar, fish sauce, and 1 can of coconut milk and reduce over medium-high heat. It takes about 30 min to an hour to become dry and pasty, with tiny pockets of red oil on the surface. Scrape the bottom and sides of the pan as needed to prevent sticking and burning.
Add the remaining can of coconut milk and reduce again for about 10 minutes, until the pockets of red oil appear again. Stir in the peanut butter then add the steak and cook through, about 10-15 minutes.
Either stir in the broccoli or serve them together. Add the basil, if using.
Serve with lots of rice.

*Curry pastes vary in heat, so start with 2 Tbs and add more in the future, if you want it hotter. If you like it mild, stick with a scant 2 Tbs. You can also add some Serrano or jalapeno peppers to make it spicier or cut back on the cayenne to make it milder.

Also great with steamed spinach!!!

My Favorite Cookies- the first recipe!

So, let me know how the format works...
Let's all make sure to label our posts with the recipe type (cookie), main ingredients/theme (chocolate chip) and meal type (dessert) so they're easy to search for later on.

Enjoy!

Tahoe-Tested Chocolate Chip Cookies

1 Cup (2 sticks) Unsalted Butter, at room temp.
1 Cup Brown Sugar
½ Cup White Sugar
2 Lg. Eggs
1 ½ tsp. Vanilla Extract
¼ tsp. Allspice (or nutmeg, or cloves, or ½ tsp cinnamon)
2 ¼ Cups A.P. Flour
1 tsp Baking Soda
½ tsp Baking Powder
1 tsp Salt
1 ½ C Semi-Sweet Chocolate Chips


Combine Flour, baking powder and soda, and salt in a medium bowl and whisk together (or sift). Set aside.

Cream butter and sugars on medium-high speed (standing mixer works best, but hand-held is fine and melting the butter and using a spoon works okay for dorm situations etc. but the cookies will be a little tougher) about 3 minutes or until light and creamy looking. You may need to scrape down the bowl a few times to get it all mixed
Add the eggs, one at a time, beating until just combined (about 30 secs) and scraping down the bowl after each one. Add vanilla and spice and beat another 30 seconds, until combined.

Stir the flour mixture into the butter mixture, either by hand or with the mixer on low, scraping down as needed. Stir in the chocolate chips, then chill dough at least one hour, until firm.

Preheat Oven to 325 F.
Form dough into ~ 1” balls, don’t make them too big now, and place about an inch apart on a cookie sheet. You don’t need to grease the sheet, but I recommend using parchment paper if your sheets are older or you often have trouble with things sticking to them. Replace remaining dough in fridge.

Bake cookies about 10 minutes, until golden and set but still very soft looking. Let cool on sheet for a couple minutes, then remove them to a rack to cool. Repeat with remaining dough. Store in a sealed container or baggy.

*I often make this, cook a half dozen, then form the rest of the dough into balls and freeze it for later! Place the balls on plates and freeze a couple hours before tossing them all into a freezer bag and sealing it tightly. This way they won’t all stick together. When you want cookies, take out as many balls of dough as you want and cook them at 350 for 12-15 minutes, they come out wonderfully and then you don’t have three dozen cookies at once, tempting you with their deliciousness ☺

Welcome!

Hello, and welcome to Squirrel Kabobs!

As I said before, "It seems like everyone I know wishes they ate at home more, feels like they would save a lot of money by cooking, and yet draws blanks about what to make! I, for one, have a few easy staples, some more complicated stuff for nights in, and some massive quantity recipes I make and freeze, but it's not a lot of variety! I've been thinking a lot about typing up my favorite recipes, with the changes I always make, so I can stop making hand written copies or telling people the jist over the phone. I'm also getting a kick out of answering cooking questions at midnight over the phone for a couple of you, but I think multiple answers from multiple people might be better :-) And then I might get my chem homework done more often..."

So, this is a blog to:
- post successful recipes and meal ideas
- share pantry stocking ideas/ money saving grocery tips
- ask for and give cooking tips
- food questions, such as "I have frozen beef, tequila, and some zucchini my aunt gave me- now what?"
- talk about eating preferences and how to make them work, such as, "My sister just became vegan and I'm not even sure I know what that means!" or "I'm vegan, and my sister keeps trying to serve me omelets!"
- anything else we want to use it for, given our hectic lives and desire to cook more!

If you want to be added as a team member, put it in a comment at any point and I will add you! If you just want to follow along for a while, please feel free to comment as desired. If you don't know how to get set up on blogger, leave your e-mail address and I can help you out!

Cheers!

Amy