tag:blogger.com,1999:blog-28324607559143381342024-02-01T22:17:41.486-08:00I think I could do that.Journal of my efforts to become skilled at practically everything, one challenge at a time. I have all kinds of projects at hand - home repairs, crafts, clothes, furniture... And the internet is full of a million muses, bloggers who tackle the projects I want to tackle, and I read their descriptions and say "Gee, I think I can do that!"Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-2832460755914338134.post-54641012349763100042019-02-23T11:54:00.001-08:002019-02-23T11:54:56.284-08:00Morning chores in the patio gardenI am concluding that I need to find a way to use my phone or iPad to post, because otherwise I just don’t get around to it.
I spent my morning today puttering about with my little fledgling balcony garden. I haven’t really given it proper care and attention, but even so I have achieved a few things.
I had a few little starts of plants which I planted in some big pots by my front door. Some purple kale, a couple divisions of chives, and a couple shoots of ginger from kitchen leftovers. If these survive, I think they will fill in to make a pretty pot. Doesn’t look like much now, though.
Then I went through and shifted a couple things from small pots to my big bin planters - some chives and onions, mostly. Cut back some bok choi that was completely gone to seed, and planted a few bush bean plants in that spot instead.
I started some seeds in smaller pots that will sit on my kitchen windowsill. And put a few seeds into various empty spots in the planters.
I will wait a bit to buy a few herbs to fill some of the gaps.
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About Bok Choi</span></h2>
I probably had tasted this vegetable mixed into stir fries prior to this, but the first time I remember knowingly trying Bok Choi was one summer visiting my Granddaddy's house. We came across it at the grocery store, and I mentioned I'd never tried it. My Dad said he liked it, and so Granddaddy said "let's try some, then!" and threw a couple heads of it in the basket. Granddaddy was prone to buying a lot of anything he liked!<br />
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So I remember trying it raw and being very impressed with the mix of sweet, crisp, and mildly spicy. And once I knew what to recognize, I realized I liked it very much cooked into stir fries and such.<br />
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I later learned that the spelling is quite variable, which is not surprising as it comes from Asia where the languages don't tend to use our characters. I've seen it spelled Bok/Pak/Pac Choy/Choi.<br />
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Food sites describe it as “nutrient rich and low calorie”, which seems valuable.
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Cultivation</h2>
Plant family: Brassicas (Cool Season Cabbage family)
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Season and Growing conditions</h3>
Cool season – can tolerate light frost, may actually improve flavor. Should be able to do spring and fall crops, though excess cold or heat can trigger early bolting.
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Plants want moderate to full sun (6+hours per day) though part-shade may help prevent bolting in hot conditions.<br />
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Can be successfully grown in a hydroponic setup.<br />
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Wants rich soil (leafy plants want nitrogen) with very good drainage to prevent the fleshy stalks from rotting.
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Starting seeds</h3>
Plant seeds ¼ to ½ inch deep, thin to 7” or more. Seedings predicted to emerge at 10-21 days per seed packet. Per various websites, will germinate quicker than that, and “readily germinate”.<br />
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It may also be possible to get new plants by rooting the base of harvested plants (from store or previously harvested one?)<br />
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Setting plants</h3>
Recommended spacing of 7” or more. Sources recommend anything from 6-12 inches of soil depth with "rich, well-drained" soil. If growing for “baby” bok choi, can use 6-inch diameter pot.
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Care</h3>
Fertilize soil before planting with balanced fertilizer. If adding additional fertilizer, use nitrogen rich product to promote leaf growth. <br />
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Water to keep soil most but not soggy. Try to avoid watering leaves, if possible.<br /><br />
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Harvesting</h3>
Should be ready for harvest in 45 days. Baby varieties within 30 days.<br />
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“Baby” bok choi is harvested when it is 5-6 inches tall.<br />
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Pull whole plants or cut outer leaves for cut-and-come-again harvesting. Once it bolts it will become bitter.<br /><br />
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Pests and problems</h3>
Flea beetles<br />
Aphids, mites could be controlled with neem spray<br /><br />
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Companions</h3>
Other cool season greens like lettuce, spinach, arugula, swiss chard, mustard, mesclun mixtures<br />
Other brassicas like radishes, kale, broccoli, cauliflower, broccoli rabe
Beets or carrots
Herbs: Dill, Mint
Flowers for pest control: Nasturtium, Marigolds may help control mites.
Tatsoi and Mizuna – two other asian greens, tatsoi is like broccoli raab and mizuna is like mustard.<br />
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Use for/cooking</h2>
Bok Choi can be eaten raw in salads and slaws, If cooked the key is to cook quickly to retain texture and crispness. Stir fry alone or with other veggies. Can also roast it - whole heads at once.<br /><br />
<a href="https://www.wholefoodsmarket.com/blog/whole-story/enjoy-bok-choy%C2%A0" target="_blank">https://www.wholefoodsmarket.com/blog/whole-story/enjoy-bok-choy </a><br />
<a href="https://www.epicurious.com/ingredients/how-to-cook-bok-choy-raw-recipes-article%C2%A0" target="_blank">https://www.epicurious.com/ingredients/how-to-cook-bok-choy-raw-recipes-article </a><br />
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References</h2>
<a href="https://www.growveg.com/plants/us-and-canada/how-to-grow-bok-choy/" style="color: #954f72;">https://www.growveg.com/plants/us-and-canada/how-to-grow-bok-choy/</a><o:p></o:p>
<a href="http://geekgardener.in/2011/06/20/growing-bok-choy-in-containers/" style="color: #954f72;">http://geekgardener.in/2011/06/20/growing-bok-choy-in-containers/</a><o:p></o:p>
<a href="https://homeguides.sfgate.com/plant-baby-bok-choy-container-104840.html" style="color: #954f72;">https://homeguides.sfgate.com/plant-baby-bok-choy-container-104840.html</a><o:p></o:p>
<a href="https://www.gardeningknowhow.com/edible/vegetables/bok-choy" style="color: #954f72;">https://www.gardeningknowhow.com/edible/vegetables/bok-choy</a><o:p></o:p>Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-53420356744305322562018-09-20T13:27:00.002-07:002018-09-20T14:32:56.428-07:00Sprouts visible 4 days after plantingKale and Bok Choy and Oat grass for the cats (started day 3, more numerous now)<div>
Chard and basil - just appearing today</div>
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House is hot because of a dead air conditioner; it's just about as nice on the balcony as inside. So, popping outside to look at my tiny seedlings pretty often!</div>
Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-85808842953349967652018-09-19T08:50:00.001-07:002018-09-19T09:16:07.964-07:00Bok Choi and oat grass have sproutedAfter three days, I see the first babies in the pot labelled Bok Choi! That's pretty impressive for seeds that were marked to use before 2014. This is three days after planting, and already there's signs of pretty high germination rate.<br />
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I'll have to try to transplant them into separate pots, it'll be interesting to see if they can survive the transplanting process. I'll wait until they're at least starting to develop second leaves.<br />
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Since it's quite hot out still, I may move them back a bit on the patio so they'll get less direct sun.<br />
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Also, I see the first few shreds of oat grass poking their heads up above the soil. This is a planting for the cats, of course. I'll want it to be growing fairly thickly before I put it near them, since there's some chance they might munch it to the ground. Or, they might ignore it... I've never tried them on it before.</div>
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<br />Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-70790460977030359942018-09-16T09:07:00.000-07:002018-09-19T11:13:58.602-07:00Half-assed start at fall planting, 2018<div style="font-family: "Times New Roman", serif; margin: 0in 0in 0.0001pt;">
<span style="font-family: , serif;">When we bought the new place, one of the attractions is the huge 4th floor balcony that comes equipped with a water spigot. I figured that I could live without a yard, but I do like the idea of a place where I can grow some veggies and flowers and sit outdoors amongst the things I'm growing.<span class="apple-converted-space"> </span><o:p></o:p></span></div>
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<span style="font-family: , serif;">So, I just wasn't organized enough for much of a fall garden, but I did have most of a bag of potting soil and a bunch of empty pots salvaged from the old house. And I also had a basket of seeds, all of them at least a couple of years old. So, last weekend I thought it would do no harm to toss some soil into pots and throw in some seeds. If the seeds are any good, I can transplant them into bigger pots and have a fall garden; if they're no good then I'm no worse off than if I'd just tossed them.<o:p></o:p></span></div>
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<span style="font-family: , serif;">So this morning, I saw the first tiny sprouts, in the pot labelled "Pak Choi". Which is a seed I bought on a whim because I think that ingredient is tasty, but I don't know much about growing it. So, time to start researching and documenting! And time to try to develop a standard format for whatever else grows...<o:p></o:p></span></div>
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<span style="font-family: , serif;">So for my standard format, I figure I'll do two types of posts: journal posts which show what's happened on a particular day (e.g. a list of what I planted/maintained/harvested and how) and research posts which will focus on a particular plant, technique, pest, etc. In the research posts I can reference the relevant journal posts to show my ongoing experiments with the thing. </span></div>
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<span style="font-family: , serif;">So what did I plant? </span></div>
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<span style="font-family: , serif;">1. Oat Grass for the cats - since I'd like this to grow in the pot I planted it in, indoors, I used a mid-sized ornamental pot. Scattered the seed thickly and covered with about a 1/4" of soil.</span><br />
<span style="font-family: , serif;">2. Chives - didn't actually plant these, just took a pot that's been growing for several years and is starting to look rather peaked, and divided it into three different pots. Hopefully that'll encourage new life. If they grow well, I might put some in with other things for companion planting or I might just give a couple away.</span><br />
<span style="font-family: , serif;">2. Lettuce - I had a mixed packet of different types of seed, some of which was quite old, and I filled a somewhat bigger pot and scattered the stuff rather thickly across the whole surface and barely sprinkled some soil over it. I figure that germination is likely to be very low rate. If it grows more thickly, I might have to thin or transplant. But, more likely I'll be lucky to get just a few plants.</span><br />
<span style="font-family: , serif;">3. Broccoli, kale, and Pak Choi, each in a separate container. Each planted quite thickly, if it comes up I'll need to transplant the seedlings to grow to full size.</span><br />
<span style="font-family: , serif;">4. Swiss chard - a sprinking of different types, a mix of standard green chard and five-color silverbeet. Again, seeds very old, sprinkled very thickly and assumed low germination rates and plan to transplant if any germinate.</span><br />
<span style="font-family: , serif;">5. Herbs - savory, parsley, thyme, rosemary, oregano. Planted in small pots, if they grow I'll figure out what to do with them.</span><br />
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<span style="font-family: , serif;">If they grow, I have a couple ideas for what to do with them. I have a small supply of larger pots. I also have a bunch of plastic crates I used for moving. For the plastic crates, I was thinking of trying to devise some sort of self-watering setup - like, instead of drilling holes in the bottom, I would somehow create a water space at the bottom, maybe using old cans or something to prop up the soil, then use cotton rags (?) to wick up the water to the soil layer. Will have to research options fairly quickly if I'm to use that this growing season. More likely, this season will just be big plastic pots from the dollar store or big lots. </span><br />
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<span style="font-family: , serif;">The worst part will be hauling bags of soil to the 4th floor!</span><br />
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Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-68317187374937371532018-07-22T08:50:00.000-07:002018-09-28T09:14:48.474-07:00Cooking journal: Stromboli and pizzaMore experimenting with making a good dough for yummy comfort food. <br />
<br />
So I had a couple of things going on here, to test. The first was to compare the store-bought dough available at my local HEB to my own dough, to see if I noticed any difference. The second was to try a couple different kinds of options - quick-bake pizza versus a wrapped style like Stromboli. <br />
<br />
My dough recipe for this set of experiments was:<br />
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt;">
</div>
<ul>
<li>3 cups flour</li>
<li>1 TBSP sugar</li>
<li>1 ½ tsp yeast</li>
<li>1 tsp salt</li>
<li>1 1/3 cup water</li>
<li>1 TBSP olive oil</li>
</ul>
<div>
I mixed these up and divided the dough into two oiled ziplock and tossed them into the fridge to rise for a couple of days. The commercial dough sat in the fridge for the same couple of days, so it could fully thaw.<br />
<br />
For the Stromboli, I sautéed a pound of sliced mushrooms. I also sautéed a box of frozen spinach with 3 tsp chopped garlic, a generous sprinkle of nutmeg, and a sprinkle of black pepper. Once it was fully hot I spooned it onto some paper towels to drain and cool. Before adding it to the Stromboli I squeezed it to get rid of as much water as possible.<br />
<br />
I made two Stromboli - one from my own dough (half of the recipe above) and one from the commercial ball of dough. <br />
<br />
Preheated the oven to 400. Rolled the dough out into a large square - about 10x12 inches, which made it a bit less than half-inch thick. I laid out a thin layer of provolone, leaving a bit of dough uncovered on sides and ends. on top of that I spread out the mushrooms and spinach. Rolled the thing up, pinched to seal the ends and edges, set it on parchment paper, slashed the top every couple of inches. Then baked it for 28 minutes on my hot pizza stone (just slide parchment paper onto and off of the stone). <br />
<br />
Served with jarred marinara. <br />
<br />
Result: The commercial dough came out better than the homemade. I think because the commercial one had slightly more volume? The homemade one seemed to take longer to cook and didn't brown up as nicely. Also, these came out ENORMOUS. I cut one in half to feed both of us, and it was a large meal. So the other got left for another night and it wasn't quite a good on re-heating. So in future - make only one at a time, or serve more people at once! <br />
<br />
These were tasty and I should probably do them again sometime. :) <br />
<br />
For the pizza, I divided the dough into two, rolled out each piece to about 1/2 inch thick, let it rise on a piece of parchment paper while the oven with a stone in it rose to 450. Then slid the parchment paper onto the stone, baked for 10 minutes, removed and added pizza sauce (Classico), mozzarella, and pepperoni. Slid back into the hot oven for another 5 minutes. <br />
<br />
These were fine. I think I used too much sauce, so they were kind of messy. <br />
<br />
The pizza dough recipe above comes out a little bland. <br />
<br />
Conclusion:<br />
<br />
I'm not at all sure that the extra effort to make my own dough is worth the result in flavor. The commercial stuff tasted just fine, wasn't real expensive, and was easy to use. </div>
Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-72238440606495701972018-07-21T08:42:00.000-07:002018-09-28T08:49:51.292-07:00Cooking notes: Pumpkin Chili This is adapted from <a href="https://www.babble.com/best-recipes/pumpkin-chili/">this recipe</a> - I thought that the idea of thickening the chili with pumpkin had potential.<br />
<em style="font-family: "Times New Roman", serif;"><span style="color: #5b5b5c; font-family: , serif;"><br /></span></em>
<em style="font-family: "Times New Roman", serif;"><span style="color: #5b5b5c; font-family: , serif;">Ingredients</span></em><br />
<span style="color: #5b5b5c; font-family: , serif;">2 pounds ground turkey</span><br />
<span style="color: #5b5b5c; font-family: , serif;">1 lb dried large red kidney beans</span><br />
<span style="color: #5b5b5c; font-family: "times new roman", serif;">2 – 14 oz cans pumpkin puree</span><br />
<span style="color: #5b5b5c; font-family: "times new roman", serif;">3 – 14 oz cans crushed or diced tomatoes</span><br />
<span style="color: #5b5b5c; font-family: "times new roman", serif;">4 cups water</span><br />
<span style="color: #5b5b5c; font-family: "times new roman", serif;">1.5 cups frozen chopped onion</span><br />
<span style="color: #5b5b5c; font-family: "times new roman", serif;">1 cup frozen green bell peppers</span><br />
<span style="color: #5b5b5c; font-family: "times new roman", serif;">2 cloves garlic, diced – large spoonful of pre-diced</span><br />
<span style="color: #5b5b5c; font-family: "times new roman", serif;">3 teaspoons cumin</span><br />
<span style="color: #5b5b5c; font-family: "times new roman", serif;">3 tablespoon chili powder - to be honest, I just dump it in, it's probably more than that.</span><br />
<span style="color: #5b5b5c; font-family: "times new roman", serif;">2 teaspoons dried oregano</span><br />
<div style="font-family: "Times New Roman", serif; margin: 24pt 0in;">
<span style="color: #5b5b5c; font-family: , serif;"><em>Method</em><br />1. Set pot to saute. When hot, brown ground beef. Brown meat. Add diced onion, diced green pepper and garlic. Stir until the onion is fully thawed.<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; margin: 24pt 0in;">
<span style="color: #5b5b5c; font-family: , serif;">2. Add kidney beans, pumpkin puree, water, cumin, chili powder, dried cilantro and dried oregano. Stir well. Switch pot to pressure cook and cook for 30 minutes<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; margin: 24pt 0in;">
<span style="color: #5b5b5c; font-family: , serif;">3. Natural release for at least 10-15 minutes, check for done-ness. When done, add tomato and then adjust seasoning to taste. <o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; margin: 24pt 0in;">
<span style="color: #5b5b5c; font-family: , serif;">Serves 8 for 395 kcal/serving<o:p></o:p></span><br />
<span style="color: #5b5b5c; font-family: , serif;"><br /></span>
<span style="color: #5b5b5c; font-family: , serif;">Result: This made very large servings if divided into 8.</span><br />
<span style="color: #5b5b5c; font-family: , serif;"><br /></span>
<span style="color: #5b5b5c; font-family: , serif;">The result was palatable but bland. The pumpkin thickened the chili but you really couldn't taste it. It needed salt and more spice. And perhaps something acidic - vinegar or lemon juice - to bring out flavor. Adding cheese helped a bit, likely because it added salt.</span><br />
<span style="color: #5b5b5c; font-family: , serif;"><br /></span>
<span style="color: #5b5b5c; font-family: , serif;">I'd do something like this again but would maybe cut the amount of pumpkin down (in half maybe) and would add more salt, more seasoning, and something acidic to bring out the flavors more. </span></div>
Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-26400485775196318922018-06-21T12:04:00.000-07:002018-06-21T12:04:12.861-07:00Ropa Vieja in instant potThis was a combination of several different recipes.<br />
<br />
2.7 lb beef flank steak<br />
salt and pepper<br />
1 cup frozen chopped onion<br />
4-5 cloves garlic<br />
1 cup beef broth<br />
1 can diced tomatoes<br />
2 cups frozen bell peppers (the ones Keith got were all green peppers)<br />
1/2 tsp oregano<br />
1 tsp cumin<br />
1 bay leaf<br />
1/4 cup parsley flakes<br />
2 tbsp white vinegar<br />
<br />
Season meat with salt and pepper<br />
Preheat instant pot on saute mode, then sear steak on all sides and set aside.<br />
add onions and garlic, cook until soft.<br />
Add broth to deglaze<br />
Add tomatoes, peppers, oregano, cumin, bay, then put meat back in<br />
pressure cook on high for 40 minutes<br />
10 minutes natural release<br />
remove meat to plate, shred with forks.<br />
blend sauce with immersion blender<br />
mix in parsley and vinegar.<br />
<br />
Result: Flavor was nice. I would've preferred to have the mix of red, yellow, and green bell peppers instead of just green. there was way too much liquid in the pot. Next time, I think I can skip the beef broth and just go with the liquid from the can of tomatoes and that released from the onion, peppers, and meat. Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-12049779004357974662018-06-21T11:59:00.000-07:002018-06-21T14:47:20.438-07:00Cuban style black beans with brown rice1 lb dry black beans<br />
3 cups water<br />
1/2 cup chopped onion<br />
2 cloves garlic<br />
1/2 tsp cumin<br />
1 tsp salt<br />
2 bay leaves<br />
2 tsp Worcestershire<br />
<br />
Add all ingredients to pot and pressure cook 22 minutes<br />
natural release at least 10 minutes<br />
blend or mash a bit to thicken juice<br />
<br />
Results: Nice. A bit bland. Consider cooking in broth instead of water. Or adding a bit more seasoning - oregano, maybe? There wasn't a ton of liquid, I prefer a bit more to soak down and flavor the rice. Maybe would add an additional 1/4 to 1/2 cup water next time. <br />
<br />
<br />
Brown rice - 2 cups rice to 2.5 cups water, add a spoonful of bacon fat for flavor, pressure 23 minutes on high.Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-65685891254348654312018-06-21T11:55:00.000-07:002018-06-21T11:55:04.270-07:00Tuscan chicken pastabased on <a href="https://tastesbetterfromscratch.com/instant-pot-tuscan-chicken-pasta/" target="_blank">this recipe</a>.<br />
<br />
4 boneless skinless chicken breasts (mine came out to 2.07 lbs)<br />
splash cooking oil<br />
dash salt and pepper<br />
2 tsp paprika<br />
1 cup chopped frozen onion<br />
1 tsp basil<br />
Garlic powder<br />
1/2 tsp oregano<br />
1/2 tsp thyme<br />
dash red pepper flakes<br />
4 1/2 cups chicken broth (used BtB)<br />
1 cup milk<br />
14 oz penne pasta<br />
8 oz cream cheese<br />
1 1/2 cup grated parmesan (used the dry kind, not fresh-grated)<br />
4 oz dried sun-dried tomatoes<br />
several large handfuls (about 4 cups?) fresh spinach and baby kale<br />
<br />
Rub the chicken breasts with salt, pepper, paprika<br />
Preheat pot on saute, then add dash of oil and sauce chicken (in batches) until browned on all sides; set aside.<br />
add onion, saute until soft<br />
add broth, seasonings, milk, pasta, and lay chicken on top.<br />
Pressure cook for 5 minutes.<br />
Quick release pressure<br />
Remove chicken and set aside.<br />
Stir in cream cheese until softened and fully distributed<br />
Stir in parmesan, tomatoes, and spinach.<br />
Chop chicken into bite-sized chunks and stir back in.<br />
<br />
Result: Tasty. Made a lot - I divided into 8 portions which were a generous one-dish meal. I froze some portions and they thawed and reheated just fine. Keith seemed to like quite a bit. If I made it again, I might try mixing in some additional veggies? Some diced red/orange peppers, maybe. Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-28947717129533103642018-06-21T11:45:00.002-07:002018-06-21T11:45:43.529-07:00Lemony Lentil SoupThis came from https://www.gimmesomeoven.com/lemony-lentil-soup/ with some variation.<br />
<br />
Splash of cooking oil (recipe recommends olive oil)<br />
1 cup diced carrot<br />
1 cup diced onion (I used frozen chopped)<br />
5 cloves minced garlic<br />
6 cups veggie stock (I used Better than Bouillon)<br />
2 cups red lentils (14 oz bag)<br />
2/3 cup corn (I used frozen)<br />
2 tsp cumin<br />
2 tsp curry powder (recipe said 1.5, I screwed up and read wrong line and put in 2)<br />
pinch saffron<br />
pinch cayenne<br />
2 tbsp lemon juice<br />
(recipe recommended lemon zest but I didn't have on hand)<br />
<br />
Heat pot in sauce mode; when hot, add a splash of oil and cook onions and carrots in them for 5 min or until onion is soft. Add garlic and sauce for another minute or so. Add all other ingredients except lemon; pressure cook for 8 minutes. Allow natural release for at least 10 minutes then open. blend a bit with immersion blender to create a creamy texture. Stir in lemon juice.<br />
<br />
Results: Not bad. A bit too intense, flavor-wise. Maybe make a weaker broth base next time, and cut back a touch on the curry powder. Also maybe up the lemon or add in lemon zest next time. The texture was quite thick, especially on reheating. I think it might be good to add a bit more liquid to have more of a soup-like texture. <br />
<br />
For next time:<br />
Acquire lemon zest<br />
Add 2 cups additional water<br />
use a bit less curry powderSarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-52650002539167269332018-05-28T08:16:00.002-07:002018-05-28T08:16:50.068-07:00Closet thoughtsI have a LOT of clothes. I have a considerably smaller set of clothes that I truly love wearing. Reasons why I don’t wear clothes are varied:<br />
<br />
<ul>
<li>Too small</li>
<li>Too big</li>
<li>Damaged or worn</li>
<li>Not flattering</li>
<li>Not my aesthetic anymore</li>
<li>Nothing to wear it with</li>
<li>Inconvenient to wear: no pockets!</li>
</ul>
<div>
<br /></div>
<div>
Meanwhile I find myself craving new clothes even though my enormous, privileged, first-world closet is pretty full now. </div>
<div>
<br /></div>
<div>
And, I have a yen to do some sewing. </div>
<div>
<br /></div>
<div>
So I have this idea I will try to narrow down my closet to a smaller subset of clothes - things that meet all the following criteria:</div>
<div>
<ul>
<li>Fits well and in good condition</li>
<li>Has something it will go with (which hasn’t already been tabbed as going with some other outfit)</li>
<li>I enjoy wearing it. </li>
</ul>
<div>
Then I will see if that is enough clothing or still have too much... I would define “enough” as at least a week or two of outfits for a category like casual, formal work, casual work, etc. I guess I would define “too much” as more than a month of same? Also need to consider summer and winter. </div>
</div>
<div>
<br /></div>
<div>
From there, I would like to start building “capsules” (as seen on the internet) of clothing that can be recombined into different outfits. So for trips, could just grab a capsule or two and be ready to go. But that level of organization would also require some planning for maintenance - </div>
<div>
<ul>
<li>Do I store capsules together rather than sorting clothes by type as I do now?</li>
<li>How to remember what goes in which capsule?</li>
<li>How to maintain the capsules through the laundry cycle? (Sew in grranimals tags?)</li>
</ul>
</div>
<div>
<br /></div>
<div>
Rejected clothes will largely go in my growing pile of things to try to refashion, so I can get creative without spending a bundle!</div>
<div>
<br /></div>
<div>
So, here goes. Going to post now as a commitment to myself!</div>
Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-82480013507513768502018-05-25T13:17:00.001-07:002018-05-25T13:17:23.081-07:00Beef Stroganoff in the Instant potNot a truly authentic one since I used stew meat cut in chunks - I gather the truly authentic recipe would use flank steak cut in strips? <br />
<br />
<div class="MsoNormal" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Beef Stroganoff<u></u><u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpFirst" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">Dash of canola oil<u></u><u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">1 tbsp butter<u></u><u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">2 – 2.5 lb beef stew meat, cut into 1-inch cubes - mine was barely 2 lbs<u></u><u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">1 ½ cup chopped onion (frozen or fresh) - used frozen<u></u><u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">16 oz baby bella (cremini) mushrooms<u></u><u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">1 1/2 cups beef broth - used BTB beef<u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">2 tbsp flour<u></u><u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">1 tbsp dried minced garlic<u></u><u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">2 tbsp worcestershire sauce<u></u><u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">1 tsp salt<u></u><u></u></span></div>
<div class="m_6324086472666993830MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.5in;">
<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">1 tsp black pepper<u></u><u></u></span></div>
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<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">½ tsp dried thyme<u></u><u></u></span></div>
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<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">½ tsp parsley flakes<u></u><u></u></span></div>
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<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">½-1 cup plain greek yogurt - used a full cup and more<u></u><u></u></span></div>
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<u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">-<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 15.333332061767578px;">Barley or noodles, cooked separately - did barley, which worked out great.<u></u><u></u></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Mix flour with seasoning (salt, pepper, garlic, thyme) and then toss with meat to coat the meat.<u></u><u></u></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Turn on pot to saute setting. When hot, add oil and then saute meat until brown; remove to plate.<u></u><u></u></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Add butter to melt, then add onions; cook until starting to soften.<u></u><u></u></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Then add mushrooms, cook until reduced in size by half.<u></u><u></u></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Add broth and Worcestershire sauce, make sure bottom of pan is deglazed and then add meat back in<u></u><u></u></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Set pot to manual, high pressure, for 15 minutes. Allow 10 minutes pressure release.<u></u><u></u></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Turn to saute. </span></div>
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<span style="color: #222222; font-family: "Times New Roman", serif; font-size: 10pt;">If very runny, suck up some broth and mix it with 2 tbsp cornstarch, stir into sauce with setting on </span><span style="color: #222222; font-family: Times New Roman, serif; font-size: x-small;">saute to thicken.</span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">In a separate measuring cup, stir some broth into your yogurt until soft and creamy. Then add to pot and stir until sauce is nicely thickened.<u></u><u></u></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Barley - in separate batch - ratio is 1:2.5 which is about the most water I've seen in any recipe. I think I did 22 or 23 minutes. </span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;"><br /></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;"><br /></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;"><br /></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Result: there was definitely too much broth, so it required corn starch to thicken. And then, it was maybe too hot? Because even though I mixed broth into the yogurt separately first, it still separated when I added it to the broth. And then I kept adding more yogurt in hopes of fixing it and the new stuff kept separating also.</span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;"><br /></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">Despite that - it tasted really good. Rich and a bit tart just like it's supposed to.</span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;"><br /></span></div>
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<span style="color: #222222; font-family: Times New Roman, serif; font-size: x-small;">Next time, I will cut back the liquid a little so maybe we won't need the corn starch. After some googling, I think the dairy separation was due to the yogurt being cold and the beef broth being boiling. I will try to prevent the separation of the yogurt at the end by setting the yogurt out to come to room temperature when I start the beef to cooking, put the yogurt in a much bigger container and mix a lot more of the liquid into the yogurt a bit at a time in the separate container, and perhaps let the whole mess cool a bit before I add the yogurt. </span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 10pt;">The barley ooked up nicely, though it was a bit sticky - I didn't rinse it first, that probably would have helped. And I think I like the combo of stroganoff and barley better than over noodles even. Yum!</span></div>
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Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-25694078222746837592018-05-25T10:48:00.003-07:002018-05-25T10:53:30.486-07:00Chicken Tikka Masala in the Instant PotThis was, once again, a consensus recipe composed of several online sources. I should really capture the sources and credit them, but I forgot to do that.<br />
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<b><span style="font-family: "times new roman" , serif; font-size: 9pt;">Marinade<u></u><u></u></span></b></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt;">2 lb boneless skinless chicken (breast or thighs) - I had a bit under two pounds of boneless skinless breast tenders.<u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">1 – 1 ½ cup plain greek yogurt - used 1 1/2<u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">3 tbsp lemon juice <u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">1 ½ tbsp garam masala<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">2 tbsp dried ginger<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">2 tbsp dried garlic<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt;">1 tsp ground coriander<u></u><u></u></span></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 9pt;">Sauce<u></u><u></u></span></b></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt;">Splash of oil<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt;">1 cup diced onion - used frozen chopped<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt;">2 tsp minced garlic<u></u><u></u></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">2 tsp ginger paste<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">1 tsp paprika<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">1 tbsp garam masala<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">1 tsp turmeric<u></u><u></u></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">1 tsp corander<u></u><u></u></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">1 tsp cumin<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">1 can (14 oz) diced tomato<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">1 can tomato sauce<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 9pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt;">½ cup chicken stock<u></u><u></u></span></div>
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<u></u><span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt;">1 1/2 cups <a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://amzn.to/2oA2Xvs&source=gmail&ust=1527349493252000&usg=AFQjCNFjx-u03BCZ2Jhix8YLJxtq1ttGKA" href="http://amzn.to/2oA2Xvs" style="color: #1155cc;" target="_blank">half and half</a>. I ended up using a "fat free" product I bought by accident.<u></u></span></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 9pt;">Basmati Butter Rice <u></u><u></u></span></b></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpFirst" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">16 ounces basmati rice (white)<u></u><u></u></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">2 cups water<u></u><u></u></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;"> 3 Tbs butter<u></u><u></u></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;"> ¼ tsp salt<u></u><u></u></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<br /></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 9pt; line-height: 13.800000190734863px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">Cut chicken into chunks<b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">Mix all marinade ingredients in a bowl, mix well with chicken, cover, and leave in fridge at least an hour and ideally overnight.<b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">On day of cooking – turn pot to saute mode. Add a splash of oil. Add in the onion, cook until softening. <b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">Then add the spices, stir a few minutes until toasted and aromatic.<b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">Add chicken chunks in batches, brown them. Remove from pan.<b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">Add broth, deglaze<b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">Add tomatoes, tomato sauce, and chicken, stir well. <b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">Add trivet and second pan. In second pan mix all rice ingredients.<b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">Switch pan to manual high pressure and set for 5 minutes. <b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">When complete, allow natural pressure release for 10 minutes.<b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpMiddle" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 0.0001pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">Then remove lid and return to saute mode. Slowly stir in cream and cook until sauce is thickened.<b><u></u><u></u></b></span></div>
<div class="m_-3459159578074023103MsoListParagraphCxSpLast" style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.866666793823242px; margin: 0in 0in 10pt 0.25in;">
<u></u><span style="font-family: "symbol"; font-size: 10pt; line-height: 15.333332061767578px;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><u></u><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 13.800000190734863px;">Serve over rice.<b><u></u><u></u></b></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">Experience and results:</span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIN1zjtygW03byIcfZ4jSXf35XyeJv6AXzdn2xgsRg0Noc4nghodu5aaeNyQpdm_J5T-pR3s_wPoC9ltoKTlJ8K-tND11jvkL1aAtPZ5gZFIRn7SpbcWpYUWNiEGw0FuA-GnLJOjzNNti1/s1600/IMG_3298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIN1zjtygW03byIcfZ4jSXf35XyeJv6AXzdn2xgsRg0Noc4nghodu5aaeNyQpdm_J5T-pR3s_wPoC9ltoKTlJ8K-tND11jvkL1aAtPZ5gZFIRn7SpbcWpYUWNiEGw0FuA-GnLJOjzNNti1/s320/IMG_3298.JPG" width="320" /></a></div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;"><br /></span></span>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">Well, this recipe is edible but can definitely use work.</span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">The sauce was far too watery, and by the time I added enough cream to make it at least somewhat thick, it turned out to be an enormous amount of sauce for the amount of chicken. Also, the chicken ended up tasting/seeming more like it was stewed rather than grilled - breaking up into fairly small pieces and no sense of tasting "browned". </span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">As I was cooking it, the initial onion + seasoning mixture cooked to kind of a slurry, so when I put the chunks of chicken in to cook they didn't really brown at all, they just kind of stewed. The extra yogurt marinate in the chicken contributed to this effect, and I probably put too much of the chicken mixture in the pan at once.</span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">The flavor of the sauce wasn't bad - the tomato flavor was a bit brighter than the effect I was going for. That could be resolved by adding more cream, which I didn't want to do because it was already too liquid and sooo much sauce.</span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">The pot-in-pot cooking resulted in rice that was delicious. Note that the amount of rice fully filled the bowl I used. The overall pot was so full that some of the red sauce from below seemed to have bubbled all the way up to the lid and then dripped down into the rice a bit, which made the rice tinted a bit red and flavored a bit. Not really a problem. </span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">For future tries, here are some of the things I'll change:</span></span></div>
<div>
<ol>
<li><span style="font-family: "times new roman" , serif; font-size: 12px;">More chicken, and instead of cutting it up into small chunks in the marinade, I'll do bigger chunks (whole tenders) through the browning stage, then cut up the pieces after they're browned.</span></li>
<li><span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">Instead of browning the onions and spices first, will brown the chicken first, in smaller batches, and will sort of shake the excess yogurt off the pieces before browning. That way they can get truly browned. Once those are done and out of the way, will toss in the onions and spices, and will add the remainder of the yogurt marinade to the mix when I return the chicken pieces to the pot just before pressure-cooking.</span></span></li>
<li><span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">Reduce the recipe liquids - skip the half-cup of chicken stock entirely. Maybe do tomato paste instead of tomato sauce? </span></span></li>
<li><span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">Use real half-and-half instead of whatever was in the fat-free stuff. I'm afraid whatever they use to thicken the fake stuff breaks down under heat?</span></span></li>
</ol>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">A couple of other observations - I bought a tube of ginger paste to use instead of chopping my own ginger or using dried ginger. This was super-convenient but I think that the couple tsp I put in the recipe (um, is that tsp? I wonder... maybe I used tablespoons?) was about all that was in the tube. If so - not a very good value. So will probably look for larger-quantity prepared fresh stuff, or will convert the recipe to dried ginger. </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: 12px;">And, I bought some whole grain naan from the store which ... was perfectly tasty as bread but neither of us felt it really captured what we love about restaurant naan. Will try a different product or skip that next time.</span></span></div>
Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-49551898357382070542018-05-24T14:19:00.000-07:002018-05-25T10:56:42.178-07:00Red Beans and Rice (instant pot)Recipe compiled from six or seven internet sources.<br />
<br />
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<br />
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">2 Tbsp bacon fat</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1 1/2 cup chopped onion (frozen)</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1 cup chopped celery (fresh)</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">3-4 tsp chopped garlic</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">2 or 3 bay leaf</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1 tsp thyme</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1 tsp oregano</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">½ tsp sage</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1 tsp Paprika</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1 tsp Red pepper flakes</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1/2 tsp black pepper</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1 tsp cayenne pepper</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1 tsp salt</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">Parsley flakes – 2 tbsp</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1 lb small red beans</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">6 cups water</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "symbol"; font-size: 10.0pt; line-height: 115%;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%;">1 pkg andouille</span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">Pot to saute
mode. Brown andouille sausage and remove from pan.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">Add bacon grease to pot and allowed to melt. Add onion and celery and garlic, cook until
softened.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">Add all
seasonings and stir in for a couple of minutes.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">Add water and
beans, set pot to manual high for 40 minutes.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">When finished,
allowed pressure to release naturally</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">Used potato masher to mash a few beans to thicken sauce.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">Stir sausage
back in.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">Serve over rice. (brown rice, 2 cups rice, 2 1/4 cups water, 23 minutes on grains setting)</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">Results: When I first tasted this out of the pot, I was afraid it would be too spicy. After mixing about 50:50 with the rice, the level of spiciness is perfect - just leaves your mouth warm without burning it.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
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<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">The texture came out perfect - the beans are melt-in-the-mouth soft but are not paste. </span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">The flavor is fine, but not oh-my-god-delicious. I felt like it was missing a slight punch - I think next time I make it, I will add a pinch more salt, and then after cooking I will stir in just a couple tablespoons of something tart like lemon juice or vinegar. Not enough to make it sour, just enough to make the umami pop. I wonder if it also could use a little more paprika... I guessed on the amount because all the recipes called for "cajun seasoning" which I didn't have, and all the cajun seasoning recipes seemed to involve paprika.</span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">This made six very generous servings with a little left over. It probably would make eight very reasonable sized servings without leaving us hungry. </span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;">I was going to take a picture of it but I snarfed it down before I remembered. Here's one of the beans just after I opened the instant pot:</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt;"><br /></span>
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Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-71500284852789356122018-05-16T07:22:00.002-07:002018-05-25T10:54:29.780-07:00Honey Mustard Chicken for the Instant PotIngredients:<br />
splash of vegetable oil <br />
1.5-2 lbs chicken (I used six boneless skinless thighs)<br />
3 tbsp honey<br />
1 tbsp soy sauce<br />
3 tbsp mustard (I used plain yellow)<br />
1 tbsp malt vinegar<br />
2 tsp garlic powder<br />
1/2 tsp pepper<br />
1/2 cup chicken broth (used Better than Broth bouillon)<br />
2 tbsp corn starch + 2 tbsp water<br />
<br />
Combine honey, soy sauce, mustard, malt vinegar, garlic powder, pepper, and broth to make a slurry, set aside.<br />
Cut excess fat off of chicken. <br />
In instant pot, add a little oil and turn to saute. When oil is hot, brown chicken both sides.<br />
Remove cooked chicken from pot, remove any excess oil, then add a little water and scrape up any bits stuck to the pan.<br />
Add liquid slurry and chicken to pot, turn chicken so it is fully covered in the slurry, then set pot on Manual high pressure for 10 minutes.<br />
While it's cooking, combine corn starch and water, stir until there's no lumps.<br />
When complete, quick release and remove chicken to a plate, leaving sauce in pot.<br />
Turn pot back to Saute. Add corn starch + water combo, stir into broth. Stir for a few seconds until liquid is thickened.<br />
On the plate, shred the chicken into bite-size pieces. Add back into sauce.<br />
<br />
Serve on your preferred grain. I made a brown and wild rice combo to serve it on. Made four generous servings.<br />
<br />
Conclusion: the flavors were nice, but not too strong. Could possibly use another tablespoon of honey for those who prefer things a bit sweeter, or another tablespoon of mustard for those who prefer the spicy. The chicken was nicely tender but not mushy.<br />
<br />
I made up two full cups of (dry) rice and distributed it four ways. Next time I think I'm make the rice portions smaller - 1.5 cups divided four ways would be plenty as that would be 3/4 cups per serving.<br />
<br />
Gotta remember to take some pictures as I cook!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezn0vkvkSHsmV80CKTzMtAn4qaKwj81gIoBu73n5n1RBEtq4iT9gJgQIdIMLyHcU7Bhh94muk_jP9lx-jEIMuRhsO06S3v8TDSxBjKvRaFoFMaAdO-zd7mlIUvglMNdRNsIaW_QpgX9Ha/s1600/IMG_3280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezn0vkvkSHsmV80CKTzMtAn4qaKwj81gIoBu73n5n1RBEtq4iT9gJgQIdIMLyHcU7Bhh94muk_jP9lx-jEIMuRhsO06S3v8TDSxBjKvRaFoFMaAdO-zd7mlIUvglMNdRNsIaW_QpgX9Ha/s320/IMG_3280.JPG" width="240" /></a></div>
<br />Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-90965046445173675402018-05-15T11:31:00.000-07:002018-05-15T11:31:43.934-07:00Musing about meal planning<br /><br />
<br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Every time I have a spell of
culinary activity, I think maybe I could develop an approach to meal planning
that would actually be sustainable. That is,</span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">I could manage to complete all steps of the process
(planning, shopping, cooking, storing, cleanup) in a small enough timespan
that it would be feasible to do this in a normal work week</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">The result would be tasty enough and offer enough
variety to keep us happy</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">I'd feel good about the diet we were eating for short
and long-term health goals</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> Achieving all of that seems to
be a project with a lot of complexity and moving parts. There are
certainly lots of resources and tools I could use for each stage of the
process.</span></div>
<h3 class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> Meal planning</span></h3>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Capture ideas</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Individual recipes: try things out and track what
works (the lab journal)</span></li>
<ul type="circle">
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">First time for a recipe</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Further experiments</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Final plan would include shopping list, portion size,
notes for storage, etc </span></li>
</ul>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Develop a template for quickly pulling together a week’s
cooking</span></li>
<ul type="circle">
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">The planned recipes - a template could help ensure
that each week's cooking has a balance of</span></li>
<ul type="square">
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level3 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Flavors - sweet dishes, tangy
dishes, savory/rich dishes, spicy dishes, etc</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level3 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients </span></li>
<ul type="square">
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level4 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 2.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">At least one thing a week of
certain desirable foods like legumes</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level4 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 2.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">At least one or two veggie
recipes a week</span></li>
</ul>
</ul>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">The related grocery lists</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">The plan for using resources efficiently (eg start
something in crockpot and then cook things in oven, pressure cooker, etc,
while crock is perking along) </span></li>
</ul>
</ul>
<h3 class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Shopping and food inventory</span></h3>
<br />
<ul>
<li><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Shopping would be easier if had
standard inventory of basics, with straightforward approach to re-stocking as I
use things. </span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Organizing my panty would help, as
it would be easier to see if an ingredient was running low.</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Explore using tools like online
shopping and/or grocery store curbside pickup </span></li>
</ul>
<br />
<h3 class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Storing food</span></h3>
<br />
<ul>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ideally would put up food in
ready-to-serve format whenever possible, so can just heat up without further
effort.</span></li>
</ul>
<br />
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-left: 1.0in; mso-add-space: auto; mso-list: l3 level2 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Courier New"; font-size: 12.0pt; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Explore what’s the best sort of
container for that sort of thing.<span style="mso-spacerun: yes;"> </span>Should
be able to tolerate freezer and microwave conditions.</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-left: 1.0in; mso-add-space: auto; mso-list: l3 level2 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Courier New"; font-size: 12.0pt; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">How to label things in a way that
would survive the freezer but not last forever?</span></div>
Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-23995845676088482102018-05-15T10:38:00.003-07:002018-05-15T10:38:55.414-07:00Broccoli balls<div>
<br /></div>
Composed long ago and never posted. Who knows where the source recipe is? But since I apparently completely changed the recipe, maybe it doesn't matter? <br />
<br />
I used prechopped stuff and finished chopping in the food processor because I am lazy.<br />
<div>
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How handy that the cheese comes in 2-cup size. Wish the broccoli had. </div>
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<div>
And yes, I am still lazy so it is pre-grated. And health-ish lower fat cheese. </div>
<div>
<br /></div>
<div>
OK, to sub in egg whites we have this conversion:</div>
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<br />
<br /></div>
<div>
But I want the volume of the whole egg not just the whites so I tried 2/3 cup. </div>
<div>
<br /></div>
<div>
And I substituted oats for the bread crumbs. Which are not sticky like bread is so I was left with something that showed little or no interest in sticking together into balls. </div>
<div>
<br /></div>
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<div>
So experimentation time. </div>
<div>
<br /></div>
<div>
Experiment 1 is just to make small heaps on the cookie sheet. </div>
<div>
<br /></div>
<div>
Experiment 2 is to fill little silicone muffin holders with the stuff. </div>
<div>
<br /></div>
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<div>
At ten minutes the recipe says to flip them. There is a little visible meltage - maybe this will work?</div>
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The piles broke apart a bit. The ones in cups stayed more intact but had more of their cheese pooled at the bottom (now the top). </div>
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The ones in the molds turned out much more solid:</div>
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Taste test: </div>
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Broccoli is a bit undercooked. Cheese fully done; would be burnt if left longer. Oats barely noticable. </div>
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For the next batch the main variable was letting the ingredients sit for a half-hour before baking. The hope was that the oats would soak in some of the egg liquid and become sticky. The mixture did seem a bit stickier when I did this batch. </div>
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Also I realized I could use the muffin molds to shape nicer piles. </div>
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These definitely came out more solid:</div>
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The next two experiments involved adding a bit of milk to the mix and letting the mix sit for a half-hour. To account for the extra moisture I increased the bake time to 30 minutes, with the first 15 inside a muffin cup and the second 15 with the cup removed. </div>
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These were really tasty on the taste test. Of course by now it was practically a quiche. Which gives me ideas for my next bout of making quiche. </div>
Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-6433172287814462712018-05-15T10:34:00.002-07:002018-05-15T10:34:50.437-07:00TP rolls for seed starting?<div>
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Follow up: Composed this long ago and never posted it. Posting now because it might be useful for someone someday.<br />
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This was a qualified success. Used to plant things that sprout quickly and go into the ground relatively soon after sprouting, these were great. But when I tried using them for seeds that take longer to germinate and grow to having second leaves, the cardboard from the rolls started to have problems - it got moldy and attracted fungus gnats and then started to fall apart.<br />
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Since the quick-sprouting, quick-maturing seeds tend to do relatively well in the ground anyway, I'm not sure this approach really has a lot of long-term merit.<br />
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Saw this on Pinterest and it seemed worth a try. Seed pods are not much good for deep rooted or larger plants. I have a few more nubs of ginger I want to sprout indoors as insurance in case the main stuff doesn't sprout. I also will want to get some beans started and they are notoriously hard to transplant. These seem like the cheap alternative to peat pots. </div>
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Start with a pile of TP rolls</div>
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Flatten a role twice to square it off</div>
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The depth of your cut should be about the width of a side</div>
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Cut all four corners</div>
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Then cut a triangle out of each starting at opposite corner</div>
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Fold edges down overlapping on the flat side. You may have to deepen the triangles a bit to fold the last one under the first. </div>
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Ready to fill with soil and plant</div>
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Bonus: actually labeling the things I planted. I am bad about that<br />
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Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-69213267512637812332018-05-15T10:29:00.002-07:002018-05-15T10:29:26.653-07:00Taking a gambleI apparently created this post as a draft a couple years ago and never followed up. Funny to release it now since I no longer have a garden (at least until I get the balcony going), but I think it might turn out useful.<br />
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Conclusion from this experiment - pretty much all of the plants I divided out survived and thrived just fine. So I conclude that buying seedlings with more than one plant per pot can be a sneaky way to save a few bucks. <br />
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The seedlings at the local garden store were all multiple seedlings per pot:<br />
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I know they won't do well that way so for basil, tomato, and cucumber I decided to run an experiment and try separating them. Basil and tomato stems will root in water so I figure they can survive. Cucumber, I am not so sure. </div>
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So here are separated plants:</div>
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(Note a few separated beets around the edge; they sprout in clumps and I gently dig them up and transplant to individual spots)</div>
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It's all one big experiment, this gardening thing, isn't it? Either I just killed my seedlings or got an amazing bargain on seedlings because I for two or three plants per pot. </div>
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Made a yummy bean soup yesterday using home grown green onion, chive, celery, and parsley, so that was rather validating. </div>
Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-58528658839810318922018-05-13T09:53:00.000-07:002018-05-25T13:23:41.742-07:00Lentils with chili seasoning, instant potThe source recipe called this lentil chili but we decided his was a misnomer.<br />
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Splash olive oil<br />
1 cup chopped onion<br />
4 tsp chopped garlic<br />
1 cup chopped baby carrots<br />
1/2 cup chopped celery<br />
1 Tbsp chili powder<br />
1 tsp cumin<br />
1/2 tsp coriander<br />
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1 tsp oregano<br />
1/2 tsp dry mustard<br />
1/4 tsp cayenne pepper<br />
1 can crushed tomatoes<br />
1 bag (about 2.5 cups) lentils<br />
3 cups veggie broth (used better than bouillon vegetable)<br />
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Turned instant pot on sauté, added splash of oil. Sautéed onions, garlic, carrot, celery until softened. Added spices and stirred in for a minute or so. Added broth, deglazed bottom of pan. Added tomatoes and lentils, switched to "beans/chili" mode and pressure cooked for 14 minutes. Allowed 10 minute natural release and then vented.<br />
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Result - tasty. Beans are fully soft to the point of being creamy, and very little extra liquid. I had thought they'd need to go over rice but I think they're fine as is.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aPUuMMc8_jnWlM3HZ7NOhRMRFcHLBzDj22KlMXy6neVDEdviEVHifez2q4tLmR2MCAXl9EwCF1zC339Ti63DviRMF2laUeHnZkCd7Jovf2n9NHuibmhTEIVEolZ4tOrEl5tUGtPzb6JF/s1600/IMG_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aPUuMMc8_jnWlM3HZ7NOhRMRFcHLBzDj22KlMXy6neVDEdviEVHifez2q4tLmR2MCAXl9EwCF1zC339Ti63DviRMF2laUeHnZkCd7Jovf2n9NHuibmhTEIVEolZ4tOrEl5tUGtPzb6JF/s320/IMG_0147.JPG" title="Lentil "chili" " width="320" /></a></div>
<br />Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-40281491408892412192018-05-12T19:04:00.001-07:002018-05-12T19:04:52.041-07:00Instant pot Italian noodle casseroleSplash olive oil<br />
4 boneless skinless chicken thighs, fat cut off and cut into bite size pieces<br />
8 oz sliced baby Bella mushrooms<br />
1 tsp minced garlic<br />
1/2 cup diced onion<br />
1 tsp (at least - one good shake) basil<br />
24 oz bottle spaghetti sauce - Classico tomato basil<br />
2 c water<br />
2 c rotini noodles<br />
3/4 cup grated cheese - combination of Parmesan and grated Mexican blend<br />
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Turned instant pot to sauté and added a splash of olive oil. When hot, browned chicken pieces a couple minutes, added onion and garlic for a few more minutes, then mushrooms and cooked until volume reduced about half. Then added spaghetti sauce and basil and water, stirred well, added pasta and made sure all pasta was fully submerged. Turned pot to manual high pressure mode for 10 minutes. Quick release and then stir in cheese.<br />
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Result - noodles cooked and not too much extra liquid. Taste was fine but a bit bland. Think the cheese sort of kills the tanginess. Will have to think about how to get the thickness added by the cheese and also get more punch. But, was easy and would do again.Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-61372197081972546542018-05-12T18:55:00.000-07:002018-05-25T11:00:59.131-07:00Instant pot mushroom risotto (with fake chicken)First try on this recipe.<br />
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2 tsp olive oil<br />
1 cup frozen chopped onion<br />
24 oz sliced baby Bella mushrooms<br />
1/2 tsp dried thyme<br />
4 1/2 cup chicken stock (used better then broth bouillon)<br />
2 cup arborio rice<br />
1 cup shaved Parmesan<br />
1 tbsp butter<br />
9 oz Beyond Meat chicken grilled strips, chopped into pieces<br />
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Turned the pot to sauté and added oil. Cooked onion until brown, added in mushrooms and thyme, cooked until reduced to about half the original volume. Added fake chicken bits and stirred in for a few seconds. Poured in the broth and scraped bottom of pan well. Added rice, stored, switched pot to manual high pressure for 7 minutes. Quick released the pressure and stirred in butter and cheese.<br />
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Result is creamy and thick and yummy. Made four very large portions.<br />
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Notes - recipe called for 1/2 cup wine (red or white) and 4 cups broth. Didn't have wine on hand<br />
Recipe said to toast rice then add liquid. I did the liquid first because I was focused on deglazing the pot and forgot the toasting bit.<br />
The chicken was not in the recipe. I just had it on hand so I used it.<br />
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This was a winner. Will make again.<br />
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<br />Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-17907143215514308532018-05-08T13:03:00.002-07:002018-05-08T13:03:49.899-07:00How I want to live part 2In July of 2017, I posted my thoughts on <a href="https://icanonlytry.blogspot.com/2017/07/how-do-i-want-to-live.html" target="_blank">how I want to live</a>.<br />
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A month later, a hurricane flooded my home, forcing us to evacuate and spend the next half-year dealing with insurance, property sales and purchases and moving. <br />
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Because I'd invested that recent time into considering my goals for day-to-day life, I quickly came to see the forced move as an opportunity to make some conscious, active choices about my new home. Those thoughts, plus many more in the following weeks and months, really helped when we were viewing possible new homes and trying to picture our lives there.<br />
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Some insights and decisions I made:<br />
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I love to garden and learn about gardening, but don't feel the need to own the garden I work in. And when I'm the only one tending the garden, I get overwhelmed and frustrated at never managing to do enough. I decided to forego a large personal garden and instead joined a crew of volunteer gardeners maintaining a large public garden. So I'm still loving the gardening, and have the opportunity to learn from master gardeners and socialize with other volunteers as well. So far, very happy with this.<br />
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The new place is much closer to public transportation, which means I can eliminate a lot of driving time from my life. If someone else is doing the driving, I can spend that time paying attention to something else. Right now, I'm using a phone app to learn a bit of basic Italian, in anticipation of some upcoming travel.<br />
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The new place has a bigger kitchen area, similar dining area, and actually a bit less space given over to the social living area (living/family room). In the past, we had a big living room, dining room, and family room, composing over half the home's square footage. This was great for throwing big parties, but... we didn't actually enjoy throwing big parties. We are far more likely to enjoy entertaining a few people at a time. So, less public entertaining space. Instead, we have more square footage for closets (so there's less clutter out in the rooms), and for the activities we like to do at home - like exercising, and crafts, and office space.<br />
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We'll see how it goes. And in the future, I suppose I'll be more careful when I muse aloud to the universe about wanting sweeping changes in my home and life!<br />
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<br />Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0tag:blogger.com,1999:blog-2832460755914338134.post-898323388484472232017-07-08T11:39:00.001-07:002017-07-08T11:39:41.838-07:00How do I want to live?I was given a little book about the Kondo approach to clutter-free living. There's a bit of irony there because in general, I've concluded that books are one of the areas where I could really improve my clutter management - so I have been getting rid of many. But it seemed worth reading the thing first, before passing it on.<div>
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So at the start of the book, she says that the first step to managing your belongings is to decide how you want to live.</div>
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And... wow. That's a really smart starting point. Decide how I want to live. Then arrange my home and life to support that. </div>
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Right now, I have pockets of ... stuff ... all over my home that I consistently don't do anything about because they make me feel utterly helpless. I don't know what they are or why we have them. I don't have a logical and consistent place to keep them. And they just sit there, and they fill up rooms with visual distraction, and my sense of helplessness about them has some tiny but real impact on my psyche every time they cross my vision.</div>
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So.</div>
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I want to live in a home where every item that my eye falls upon has a purpose, a story, and a role in my (or my husband's) life. I want the lines to be simple and clean, where things that are visible out in the open are there because they are pleasing to the eye, or because we use them so constantly that it doesn't make sense to box them away. </div>
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I want to be able to walk comfortably through my small home, with ample space between furniture items so there's no need to navigate carefully to avoid bumping into things. </div>
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On the flip side, I want it to be easy and quick and simple to get to the things I use, without complicated rules and systems for stacking and arranging things.</div>
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When I get up in the morning, I want to make my cup of coffee and drink it in a space that is clean, well lit, visually appealing, and open to the world. </div>
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I want decorations to be things that are beautiful or thought-provoking or evoke happy memories for me.</div>
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Family photos make me happy but when I hung a lot on the wall, I found they overwhelmed me. I felt a need to update them to match the kids current ages. And they got crooked all the time. Maybe family photos need to be screensavers instead?</div>
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When I come home at night, I want to have space that is (again) clean and uncluttered - to have a bite to eat, catch up with my husband, and sprawl with a puzzle or a good book. </div>
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I want spaces for the cats to play and explore and snooze, integrated in among the people spaces. It pleases me to look up and notice a cat on the bookshelf.</div>
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I want to be creative, which means I need spaces for creative tools and supplies. Sewing and craft supplies are not particularly nice to look at, so I want those stored out of sight. I want to spread out a project long enough to get it done, but I want to be able to step away from a project in process and not have to look at it.</div>
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I want to be able to entertain, in a simple and casual and spontaneous style. Individuals, couples, or small groups only. I don't want to do the sort of entertaining that calls for fancy china or special silverware. I want to own everyday things that make me happy, and if I invite you into my home then I like you enough that I want to share the things that make me happy. </div>
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So yeah. That's a start. Already it's changing my thoughts about what I want to do with my home.</div>
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Sarahhttp://www.blogger.com/profile/04443760725433443806noreply@blogger.com0