Got to work late for me, just before 9 and I am fine with that.
I was “bad” this morning and picked up a Cafe Mocha and a Triple Chocolate Chunk cookie for breakfast. I haven’t done that in weeks so I went for it, especially since I didn’t get anything at Borders last night (SnB).
We are going to the Ren Faire on Saturday and plans on Sunday are sketchy. May hang out with a friend and cook her dinner. I know the day will also involve trying to sleep in, reading a trashy novel and some knitting. Should do some laundry this weekend (at least school clothes for Ryne) but …
Thought I’d share… Got a press release at work today about a new song by Everclear called Jesus Was A Democrat. It’s a free download on their site. Love it!!!
Speaking of cooking, here are couple recipes I found and want to save.
Three Sisters Stew
By Cynthia Lair
When Native Americans grew corn, they planted beans at the base of the stalks, which served as bean poles; in the ground between the stalks they grew squash. The three sisters—corn, beans, squash—lived harmoniously. This is a satisfying, flavorful dish to prepare when the winter squash and corn are ready for harvest.
1 cup dried pinto or kidney beans, soaked*
3 cups water
2 cloves garlic
2 teaspoons dried oregano
1 teaspoon cumin seeds
1/2 teaspoon cinnamon
1 tablespoon extra virgin olive oil or ghee (clarified butter)
1 medium onion, chopped
1 1/2 teaspoons sea salt
2-3 cloves garlic, minced
2-3 cups winter squash, cut in chunks (my faves – butternut or even pumpkin)
14-oz can chopped tomatoes (I consider the tomatoes optional or substitute with chicken or veggie broth)
1 tablespoon chile powder (4 oz of chopped chilies could work here)
1 1/2 cups fresh or frozen corn
8-10 tablespoons grated cheese
Drain soaking water off beans. Place beans, water, and garlic in a pot and bring to a boil. Cover and simmer until beans are tender (50-60 minutes), or pressure-cook with 2 cups water (30-40 minutes).
In large pot, quickly dry-toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and garlic; sauté until onions are soft. Add squash, tomatoes, and chile powder and cook about 20 minutes, until squash is soft. Add some water if mixture seems dry. Add cooked beans and corn; simmer until corn is tender. Season to taste. Serve hot and garnish with grated cheese if desired.
Preparation time: 70 minutes
Serves 6 to 8
Note: 3 cups canned or previously cooked beans can be used instead. This will cut total preparation time to 30 minutes.
Nonstick cooking spray
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup packed dark brown sugar
3/4 cup canned pumpkin
3/4 cup Stonyfield Farm organic plain yogurt
1 large egg
1 tablespoon canola oil
2 teaspoons grated fresh ginger (use the small holes on a box grater)
Position a rack in the center of the oven and preheat to 350°F. Lightly spray twelve 2 3/4″ x 1 1/2″ nonstick muffin cups with nonstick spray. In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined. Set aside. In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, pumpkin, yogurt, egg, oil and ginger until frothy (about 2 minutes). Make a well in the center of the dry ingredients, and pour in the pumpkin mixture. Using a spoon, stir just until combined. Do not overmix. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or completely cool on the rack at room temperature.
Makes 12 muffins
Morning started out great but it’s a bit after 3 now and the day is just dragggggggggggggggging. Bleh.
I have to do payroll and a few reports before I can leave so I have to stick around for another 90 minutes or so. I just want to be outside.