Old Bay® Seasoning

Spending Easter at my aunt's house with my family and a lot of friends, meant that there was going to be a LOT of foods cooked. I spent most of the time in the kitchen while the cooking was going on, when asked for what spices, herbs, and seasonings to use on things (a large beef roast, a lamb roast, salads, steamed asparagus, steamed mussels, chip dip, roasted potatoes), I kept pushing Old Bay® Seasoning. They all looked at me like I was nearly insane, but that is because most people only think it is used on seafood and shrimp. Nope. I use it on darn near everything.

Read the can. It suggests seafood, poultry, salads, and meats. Why? Read the ingredients: celery salt, (salt, celery seed), spices (including red pepper and black pepper), and paprika. How many times do you already add all of those things to what you are making?

Click over to the Old Bay Seasoning website and do some exploring if you are interested in learning a LOT more ways to use it, and all of the other flavors of it they have. If you don't want to click over, start using it in your own cooking. Like my grandma always said "recipes are a guideline, make it taste the way YOU want."

 To summarize the quote on the Old Bay site:

Sprinkle lovingly on all seafood, all shellfish, french fries & fried chicken, hamburgers & sandwiches, popcorn, pizza, hors d'oeuvres, dips & cheese platters, baked potatoes, mashed potatoes, steamed veggies, macaroni, meats & poultry, deviled eggs, scrabbled eggs, egg, tuna or chicken salad, casseroles, stir-frys, soups, stews and gumbo, Bloody Marys

 Go to the Old Bay Nation link to read some amazing ways people use it. Or even just search the internet for "old bay seasoning recipes." You'll get a TON of them. In other words, never cook without a little of it in or on everything. Happy tasting...

Thanksgiving 2012 - Part V (Pumpkin Pie)

I'm jumping ahead a little here about Thanksgiving and addressing a pumpkin custard pie. I'll make another entry to discuss the turkey. The following is another family recipe that I got from Aunt Phyllis, who got it from my Great Grandma Eunice. I'll only pre-warn you that it is DELICIOUS and makes two 9" shallow pies or one heck of a deep dish one.

Ingredients

• 1 large can Libby's Pumpkin (29 oz)
• 1 can evaporated Carnation milk (12 oz)
• 1 can of water (12 oz, use milk can)
• 1 1/2 cups sugar
• 7 eggs slightly beaten
• 1 tsp salt
• 1 tsp allspice
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 2 nine inch pie shells, unbaked

Directions

1. Mix all ingredients thoroughly 
2. Pour into pie shells
3. Bake at 425 F for 15 minutes
4. Set oven to 350 F and bake 45 - 55 minutes until toothpick is clean from center

Thanksgiving 2012 - Part IV (Green Bean Casserole)

It was never really a common dish at my family Thanksgiving dinners, but I know a LOT of people make green bean casserole only on that day. We did have it once in a while, but most often we substituted candied yams or home made mashed potatoes instead. But, those are other entries. This one is to share the simple recipe and my family recipe for green bean casserole. Simple one first.

Ingredients

• 1 - 10 3/4 oz can cream of mushroom soup
• 1/2 cup milk
• Dash ground black pepper
• 3 - 14.5 oz cans French style green beans, drained
• 1 1/4 cup shredded cheese 
• 1 1/3 cups French fried onions

Directions

1. Mix soup, milk, pepper, beans, cheese and half of the onions in a 2 qt casserole dish.
2. Bake at 350 F for 20-25 minutes (when it is bubbling slightly). 
3. Stir and cover with the remaining fried onions.
4. Bake for 5 minutes.

Okay, that is an easy recipe to make that tastes pretty good. But my grandmother made this casserole too, and made me learn it.

Ingredients

• 2 TBSP butter
• 2 TBSP flour
• 1 small onion (diced)
• 1 cup sour cream
• 4 cups cooked green beans
• 2 cups shredded cheese
• 1/2 cup smashed Ritz crackers
• 1 TBSP melted butter

Directions

1. Preheat oven to 350 F (175 C).
2. Melt 2 tablespoons butter in a large skillet over medium, stir in flour, and heat for 1 minute.
3. Mix in the onion, sour cream, green beans, and shredded cheese. Stir to evenly coat.
4. Pour that into a 2 1/2 quart casserole dish. 
5. In another small bowl, mix cracker crumbs and remaining butter.
6. Drizzle over the beans.
7. Bake for about 30 minutes, or until the top is golden.

As you can see, both recipes take about the same amount of time, the first is very simple, but the second adds some additional taste and texture. The green beans in the second one can be the canned and drained ones from the first recipe, but steaming fresh and raw green beans makes them memorable. Either way, enjoy...

Thanksgiving 2012 - Part III (Grandma's Stuffing)

In Thanksgiving 2012 - Part II, a simple, tasty recipe for making stuffing in a crock pot appeared. Now I'm going to share my Grandma's stuffing. I warn you up front that this recipe makes a LOT of stuffing and takes some time. But then again, there is no such thing as having "too much stuffing," especially when it is this good.

Ingredients

• 2 loaves of bread
• 1 lbs ground sweet Italian sausage
• 1 lbs ground beef, pork, or even turkey
• 2 medium onions (chopped)
• 8 stalks celery (chopped)
• 3-4 cups vegetable broth
• 2 sticks margarine or butter
• Dash of thyme
• Dash of sage
• Dash of celery salt
• Dash of black pepper
• Dash of marjoram
• Dash of oregano
• Dash of rosemary
• Dash of basil

Directions

1. On Tuesday evening, lay out all of the slices of bread on the counter to dry overnight.
2. On Wednesday, cut the bread slices into cubes, and continue with the next steps.
3. Brown the ground meat and onions in a large skillet.
4. In a medium stock pot, bring vegetable broth to a slight boil and melt the butter in it.
5. Turn the broth to low, add the celery, and simmer for about 5-8 minutes.
6. Drain the celery but retain the broth (scoop out celery with a slotted spoon).
7. In an extremely large bowl or stock pot, put in all of the meat, celery, and bread.
8. Mix well, and occasionally add a dash of each of the herbs.
9. Add a little of the broth to make it moist but not wet. Refrigerate.
10. Thursday morning, mix stuffing again and add any more herbs/spices you want.
11. Stuff the bird and place extra stuffing in a casserole dish.
12. Put casserole dish of stuffing in the oven during the last hour of roasting the bird.

Suggestions
✓ Because the stuffing is done Wednesday, don't eat all of it before you need it for the bird.
✓ The above recipe makes enough for a 20 pound turkey and some on the side.
✓ Keep in mind that stuffing should be moist, but not wet.
✓ Make sure that the stuffing reaches 165 F when the stuffed bird is roasted.

A key thing I would be remiss to not share, remember what Grandma always said, "recipes are a guideline, change them as you see fit... you are the one eating it..."

Thanksgiving 2012 - Part I

As discussed in Thanksgiving Sometimes IS About Compromise, I said that I'd share some family recipes handed down to me from my grandparents. Here goes with Part I, about the turkey baste and "tenting" the turkey with foil. This one is fairly simple, but other Thanksgiving entries will be made about the 2nd most important part of that meal, stuffing! Now, back to the baste.

Ingredients

• 1/4 cup butter or margarine softened/melted
• 1/2 cup dry sherry or apple juice (apple cider works well too)
• 1/2 tsp rosemary
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp marjoram
• 1/2 tsp savory
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/2 tsp paprika
• 1/2 tsp rubbed sage
• 1/4 tsp ground black pepper

Directions

1. Combine all ingredients
2. Brush/rub liberally on the turkey in the last 2 hours of roasting

 Recommendations

• Use a basting brush instead of your bare hands
• Use whatever you want (whiskey, vodka, gin, etc) as the liquid for the baste. Most of it will all be cooked off in the last 2 hours.
• Use Old Bay seasoning instead of the long list above, especially if from New England
• Use a large sheet of aluminum foil, folded in half, to provide a "pup tent" over the turkey as it is baked and basted in the last 2 hours. This prevents the baste from burning before it invades the flavor of the meat

Thanksgiving Sometimes IS About Compromise

Over the years, we learn that life requires some compromise, especially on the holidays, and specifically about the meals we eat for them. One of the biggest, Thanksgiving Day. I grew up going to my grandparent's and learning the family recipes to make the meat stuffing, stuff the bird, sew it closed, make Italian salad dressing, and the desserts; all of which made from scratch. We had to start the stuffing on Monday, the salad dressing and pies on Tuesday, and then get up before dawn to get it all pulled together and put the bird in the oven on Thursday. We spent a LOT of time in the kitchen. When we started hosting Thanksgiving at our house, I actually shooed my parents and sisters out of the kitchen so I could get it done myself. It was just easier that way.

I continued my family traditions of cooking when the in-laws came for Thanksgiving. Bear in mind that I grew up cooking with Italians, Greeks, and Germans but my in-laws were predominately English. They were very surprised at what they tasted in my cooking. The largest bird I ever prepared was a 29 pound bird, and we had NO leftovers by the end of the meal. My nephews were astonished to watch me get the stuffing OUT of the bird (they had never seen that, both the body cavity AND the neck).

We now get to the point of this entry, compromise. They compromised their experience for mine, and I tamed down the recipe used for them. A few years later, my ex-wife decided a vegetarian menu suited her, I stopped making full turkeys, and compromised by cooking a small turkey breast (just for me), and took meat out of my stuffing recipe so we could both enjoy it. I still got my turkey, discovered a few new veg recipes that I still make, and it was all good. Compromise with everyone involved, makes the holidays smoother and more memorable.

Thanksgiving Dinner

Can I extend it a little MORE? Hell yes. Family OFTEN requires you to compromise and keep the bigger picture of the holiday in mind. Eventually my son admitted that he hated the taste of turkey, but liked cheeseburgers. I compromised with him about "turkey for Thanksgiving" by using Grandma's Burger Recipe and make turkey burgers for the holiday. I still make the mashed potatoes from scratch, and everyone agrees that they are the best. Maybe I'll break down and share that family recipes for the mashed potatoes and crock pot stuffing with all y'all in the coming weeks since the holidays are coming up.

Bottom line, life is all about compromise. Don't give up everything you desire in life, but take into account those around you for theirs. Life is about sharing it, not making it complicated. Along the way, you'll start some new traditions that nobody has ever mentioned before... like turkey cheeseburgers for Thanksgiving...

Fitting the Bun

(Photo credit: Wikipedia)

We all spend our lives trying to do things to "fit in" with what is going on around us. I was thinking about that on the drive home today, and then instantly shifted to what I  was going to make for dinner. Then, I blended the thoughts and came to the conclusion that I even make my food "fit in" to what is going to be around it. Mainly this is about hamburgers and how you eat them. Some use a bun, some use 2 pieces of bread, I use a 6" tortilla. What does this mean about "fitting in?"

Tortilla Burgers

If using a bun, make the burger a circle, if using bread, make it square, and if using a tortilla, make it like you see pictured at the right (a long ellipse). I do that so I can place the burger on the lettuce, tomato, and relish; but then am able to fold over each side and then the bottom of the tortilla. If I made it round, it wouldn't fold well, and everything would drip out the bottom and stain my clothes.

If using 2 pieces of bread, making it as a square eliminates the "dead zone" created by a round burger. If using bread, I use a large glass to cut the slices into circles to get rid of the crust, and fit the burger.

I shared my Grandma's Burgers recipe and the comparison between Bread vs. Tortillas. To expand that, here is a bun vs. 2 pieces of bread vs. a 6" tortilla. The info about the condiments or burger isn't included because the same amount of each is used. The data comes from the other entries and the bun from MyFitnessPal. The highest info is in red, the mid with yellow and the lowest with green. Remind you of a stop light?

	Nickles Italian Bread	La Banderita Tortilla	Hamburger Bun
Serving Size	2 slices	1 tortilla	1 bun
Calories	160	81	120
Total Fat	2 g	.7 g	2 g
Sodium	360 mg	209 mg	206 mg
Total Carbohydrates	30 g	15 g	21 g
Sugars	2 g	0 g	3 g

Notice anything there? Which one has the most green lights? The tortilla has the least calories, total fat, and carbs (especially sugar carbs). Grab a calculator and double all of those numbers if you eat 2 burgers (like most of us do). Scary, isn't it?

Another benefit to using tortillas for sandwiches, burgers, hot dogs, burritos, soft tacos, and darn near everything else; I don't buy a loaf a bread for the sandwiches, a package of hamburger buns, a package of hot dog buns, AND a package of tortillas. One package does them all, especially if you rip the tortilla in half for hot dogs. The 6" tortillas cost a LOT less than the others, and you get more of them. The family pack that I buy has 20. To equate, I would have to buy 2.5 packs of hamburger buns and 2 packs of hot dog buns. That dramatically increases the cost of buns vs. tortillas.

I watch my diet and keep some money in my pocket. Both allow me to get that special Snickers bar every month without draining the wallet and feeling the guilt if my waist expands... Bottom line, make it all fit YOU.

Pizza

2 finished mini pizzas

We've all become guilty of picking up the phone and calling for a delivery pizza or getting a frozen one at the grocery store to "have in the fridge just in case." We've all argued with our friends about which pizza joint has the best. But I reject all of that. Let's consider returning to the "old school" and making our own. I've been doing that for a few years now, saving a lot of money, and my son thinks my home made pizza is much better than anything else. I have to agree. So, I'm going to share yet one more recipe taught to me by my grandmother (born in Chicago in 1920) and pass it along to others. Yes, it has never been written down before, so enjoy.

Ingredients:

• 1 ½ tsp active dry yeast
• ¼ cup lukewarm water (105 F)
• 1 ½ TBSP olive oil
• ½ cup cold water
• 1 2/3 cups unbleached all purpose flour (plus a little more)
• Italian herb mixes 
• Sauce (you figure it out, buy it or make it)
• Toppings of your choice

Directions:

Kneading the dough

• In a large bowl, stir the yeast into the warm water. Let stand about 10 mins until creamy.
• Stir in olive oil first, then add the cold water.
• Whisk in ½ cup of the flour until smooth (wire whisk).
• Stir in the remaining flour ½ cup at a time until the dough comes together (use a fork for this).
• On a floured surface, knead the dough until smooth and velvety (8-10 mins). Cover with a towel and let sit 15 mins.
• When adding herbs, in the last half of the kneading process, sprinkle some each time before you fold it.
• Divide into 2 balls to make 2, 9” pizzas or use as one large.
  Let sit for 1 hour.

• 

  Teaching my son how to toss pizza dough

  Then, press the dough until about ½ inch thick while preheating oven to 500 F.
• Stretch with the back of your hands or a rolling pin until you get the diameter you want, about ½" thick.
• Dust pizza sheet with corn meal, cover crust with sauce, cheese, and toppings, leaving 1 inch around the edge free for brushing with oil.
•  Bake for 8-10 mins. on a baking stone (preheated with the oven) or a metal sheet
  

Apartment Living - Part VI

So you've read all of the parts on the Apartment Living page of this blog, but have decided that it is time to move out. The key question on your mind is "how do I get my security deposit back?!? I NEED that money..." Some suggestions, because most landlords look at how much work needs to be done before they can "re-rent" the unit. The cleaner it is left and the less amount of work to refresh it, the more $$$ returned. Keep in mind that the security deposit will not likely be returned the day of a move out, but within a month after. It all depends on what needs to be done to give the keys to the next resident.

First, we need to understand what a security deposit is, and then how it applies. The best way to define what a security deposit is, can be found on Wikipedia [link], but I'm going to summarize it as to it applies to living in an apartment.

A security deposit is a sum of money held in trust...  to ensure the cost of repair in relation to any damage explicitly specified in the contract and that did in fact occur.

Basically it is money that the landlord/property manager uses to pay for the revitalization of an apartment when vacated, the resident is "pre-paying" it. Know up front, not ALL of the deposit is given back, so here are some suggestions on maximizing the amount of the security deposit to get back:

1. Scrub the vinyl floors. Not just sweep with a broom, but scrub the floors.
2. Pull out the refrigerator and stove and clean everything that has collected under them.
3. Wash the sides of the fridge and stove.
4. Clean the oven, stove top elements, knobs, inside the fridge, sinks, and all countertops.
5. Vacuum the carpets or get a carpet cleaner to do it for you. Yes, it costs a little to do that, but you'll pay for it regardless.
6. Scrub the tubs, showers, and toilets.
7. Patch the nail holes from all of the pictures/art you hung up.
8. Clean under where your washer and dryer were, if you had them.
9. Wipe down the baseboards as dust and dirt has likely built up.
10. Run a broom along the ceiling to remove the cobwebs.
11. Take all of your "stuff" with you. Leaving items in the cupboards or even just in the room causes a lot of work for the people revitalizing the unit.

Basically, do a spring cleaning the way grandma did "back in the day." First impressions are important, so the first time the landlord/property manager inspects a vacant apartment, the more that is likely to be given back. As mentioned, it won't be ALL issued back, there are some things that will be deducted from the security deposit, and there might be an invoice if it costs more than was put down. Those things typically are for fees like:

• A cleaning person to do what you should have done (listed above).
• Replacing carpet or vinyl due to excessive stains or tears.
• Professional carpet cleaners to deep clean the rug.
• Repairing things that are broken (doorknobs, doors, baseboards, counters, appliances).
• Excessive plastering needed for holes in the walls.
• Removing oil or other fluid stains on the garage floor.
• Having to hire a professional painter if you changed the colors of the walls (read the lease on this one, it can be costly if it is not returned to the original look).

Typically there is a MOVE OUT inspection, and a MOVE IN inspection to survey the property. Anything that shows up during those inspections is noted, and the person responsible is charged. The key point here, is that the more diligence a resident takes while moving out, the more of the security deposit they will get back...

Grandma's Burgers

Okay, another family recipe that has never been written down, but I can't keep it to myself, that would be selfish. This is the recipe for my Grandma Rose's hamburgers. She taught it to me so I could learn to expand my ingredients into a way to feed more people, still have flavor, and be full of nutrition. Is how you can turn 1 pound of ground meat into a way to make 6 burgers that are about 1/3 of a pound, instead of 4 that are only 1/4 of a pound. Yes, I follow it with a few suggestions.

Ingredients

• 1 lbs. ground meat (beef or sausage, your choice)
• 1 egg
• 1 slice bread
• Milk
• Italian herbs, salt, pepper, whatever you like
• Bare hands

Directions

1. Wash your hands, take off jewelry and watches.
2. Put the slice of bread on a plate or in a bowl. Soak it with the milk and let it soak.
3. Put the meat in a large bowl.
4. Crack the egg, and dump it over the meat.
5. Place the soaked slice of bread over the meat.
6. Knead mixture with bare hands, and sprinkle herbs over each layer before turning.
7. Use hands to cut the mixture in half lengthwise, and then in thirds (to get the 6 patties).
8. Form the patties and cook them on the stove, in the oven, or on the grill until they are done to the preferred taste. Then serve...

Suggestions
✔ Substitute a 2/3 cup of bread crumbs instead of the slice of bread
✔ Add 1/4 tsp. of smoke flavor sauce in the winter if cooked inside to make it taste like it was done outside.
✔ Hand press them to 1/4 pound in size and thickness to get 8 patties from 1 lbs. of meat
✔ Save at least one patty for the dog, they'll appreciate it
✔ When taking the slice of bread off of the plate of milk, lay a couple of Oreos on it to enjoy while grilling
✔ Use ground sausage instead of just ground beef, or combine them together to add flavor

City Chicken

My grandmother shared with me, a recipe for "city chicken." It is called that because back in the 1920s and through the Depression, pork was less expensive than true chicken. You just made the pork LOOK like a drumstick. For only the second time, I'm am going to share a family recipe. Regardless, it is all about the flavor and inexpensively filling your belly... plus, is fun to eat

Ingredients:

• 1 lbs boneless pork (1 1/2-inch cubes)
• 6 skewers (about 4" in length)
• Salt, pepper and desired herbs
• 2 eggs
• 2 TBSP milk
• 1 cup Italian seasoned bread crumbs
• 1 1/2 cup water for a broiling pan (both parts needed)
• 1 cup oil for frying in a medium sized cast iron skillet

Directions:

1. Thread 3 pieces of pork on a skewer. 
2. Sprinkle with salt, pepper, and herbs.
3. Whisk eggs and milk in a bowl. 
4. Put the seasoned bread crumbs in another bowl. 
5. Pour water into the bottom part of a broil pan.
6. Preheat oven to 350 F (175 C). 
7. Heat oil in the skillet on MED to 350 F (175 C).
8. Dip each skewer in the egg, and coat with the crumbs.
9. Dip the skewers a second time in egg mixture and crumbs.
10. Place in the skillet, and brown, about 3 minutes per side. Only flip once.
11. Place on the top of the broiling pan when done.
12. Cover tightly with aluminum foil.
13.  Bake until hot and no longer pink in the center, about 20 minutes. 
14. Remove foil, and bake 10 minutes more. 

Comments:

• Serves 2, if served with a salad, veggie, and cup of fruit. 3 drumsticks each (I ate one before taking the pic).
• If you didn't notice, yes, it can be made in the toaster oven too.

Sausage vs. Bratwurst vs. Kielbasa

An Irishman, a German, and a Polish guy are standing in a garage, each enjoying a cocktail and cigars... Yeah, it sounds like the beginning of a good joke, but it describes how my evening started. We had a very heated conversation about what the differences are between sausage, bratwurst, and kielbasa. Fortunately I had my HP tablet with me, so we searched the web. Turns out that they are all the same. We all had to come to the conclusion that we were all right, toasted, and have some suggestions on how to prepare them.

"Bratwurst" is best explained by Wikipedia as:

from brät-, which is finely chopped meat and Wurst, or sausage.

 "Kielbasa" is best explained by Wikipedia as:

in Polish “kielbasa” simply means “sausage“

 "Sausage" is best explained by Wikipedia as:

made from ground meat (normally pork or beef), mixed with salt, herbs, and other spices with a tough skin around it

The only true "differences" between all of them are the meats and herbs/spices that are used in them. The process is the same. I'm not going to make you scroll down a lot to see any of the differences, use the links if you are interested. Now read on for the suggestions we all had for you in dealing with sausage/brat/kielbasa links:

Care / Prep
✔ Put the links in the fridge as soon as you get back from the store.
✔ Use them within 2 days or simply freeze them for future use.
✔ Eat cooked links within 4 days and put them in the fridge within 2 hours of cooking them.
✔ The internal temp of a cooked link should be above 165 F / 74 C. Use an instant thermometer.
✔ Never thaw frozen links on the counter. Fridge overnight, microwave or use a Hot Water Bath.
✔ Use a different cutting board for your veggies, never chop them on one where you've cut raw meat.

Cooking

✔ Use a medium or medium-low setting to prevent the casing from splitting open.
✔ NEVER boil a link, poach it instead. Bring the water to a boil, turn it down to simmer. Put the links in and let sit for 30-45 minutes. Boiling will cause the links to shed their casing. Make sure you turn them every 10 mins.
✔ Poach links before grilling. That insures that they are cooked, the grilling just adds flavor.
✔ Do NOT pierce the casing while cooking, as it lets all of the moisture out, causing them to be dry.
✔ If the casing does split, use tongs to remove the casing before serving.

Side Thoughts

✔ Poach the links, Spiral Cut them, marinade, then grill.
✔ Blood pudding (my FAVORITE breakfast side) is nothing more than sausage made with the addition of animal blood.
✔ The butcher offers ground (non-encased) versions of the meat that can be used like ground beef. This adds flavor to the dishes you make. Purchase it in bulk instead of just "ground beef."
✔ Serve on a steak bun, to allow room for the extra veggies you grilled.

Bottom line, save a bite or two to give to your dog... they'll appreciate it deeply...

WTF Casserole

One of the very few recipes that I got from grandma while growing up. The rest of them are still imprinted on my memory. But, as a father, why not share something with the world that the kiddos are likely to eat? A casserole that combines macaroni & cheese with hot dogs. I'm typing online what has only ever been scribbled down on the back of an envelope. Enjoy.

Ingredients

Prior to baking

• 1 to 1.5 cups macaroni pasta, cooked and drained
• 1/2 cup milk
• 1 tsp. Worcestershire sauce
• 12 oz. condensed cheddar cheese soup
• 2 hot dogs (cut into penny thin slices)

Directions

1. Preheat oven or toaster oven to 375 F
2. Spread pasta in the oiled/sprayed casserole dish that fits your oven
3. Mix milk and Worcestershire sauce with the soup (a whisk is recommended)
4. Pour that over the pasta and stir together
5. Arrange hot dog slices over the top of the pasta mixture
6. Bake 25 mins or until mixture is hot and bubbly

Serve with a side of veggies and fruit, and a glass of milk... Add spices if you desire a little more flavor, but kids like it bland...

Coffee - More Important than the Alarm Clock

I mentioned in the Percolated Coffee entry how I make my coffee to enjoy it even just a little bit more than stopping at the coffee shop. Yes, I learned how to perk coffee at a very young age from my grandmother, and I was remiss in that entry to share with you some other suggestions about coffee. So here goes. For the first time ever, I'm going to share with the world a secret family recipe, and some other suggestions about coffee. I'm going to share the recipe as it was orally told to me, this is the first time it has ever been written down.

Ingredients

• 8-9 cups of water
• An egg
• Medium ground coffee
• Some cinnamon (ground or sticks, it doesn't matter)
• Saucepan, coffee pot, whisk, and cup
• Some elbow/wrist grease to make it happen

Directions

• Put about 6 cups of water in a saucepan, and bring it to a slow boil.
• Break the egg into a cup
• Crunch up the shell and toss that in the cup too
• Add 1/4 cup water to the egg and beat with a whisk
• Drop 4 TBSP ground coffee into the empty coffee pot, add 1/4 of the egg mixture to that, and slosh it around (save the rest of the egg mixture for tomorrow)
• If the water in the saucepan is boiling, pour it into the coffee pot (over the egg mixture)
• Put the coffee pot on a burner, set to LOW and simmer it for for 10 - 15 minutes

Suggestions

• After it has simmered for 10 - 15 minutes, add 1/4 cup cold water to settle the grounds, or take it off the burner for 10 minutes
• Pour it through a cheesecloth to filter out the grounds/shells
• Stick in the cinnamon stick or sprinkle the ground cinnamon to add flavor (saving calories)
• Drink it, and enjoy, finishes up a well prepared dinner on Sunday like you wouldn't believe

Yeah, there are more suggestions I could make, but I'll save them for another entry... Happy sipping in the morning to you...

ZAP!!! Saving Electricity

As mentioned in Save the Earth vs. Utility Bill Reduction, this is about ways to reduce electric usage. Reducing usage benefits the environment because the power plant can cut back on generating it so they don't deplete the coal, oil, or natural gas they use. Fortunately other ways are being used more with renewable sources like wind turbines, solar panels, and water wheels. Another benefit means more $$$ stays in your wallet. The key items that use electricity in a house fall into one of three categories: lighting, climate control, and appliances. What small things in each category would help reduce usage and save some $$$?

Lighting

Image(s): FreeDigitalPhotos.net

I learned a lot of common sense things from grandparents that lived through the Depression. I often heard "turn off the lights when you leave the room, don't turn one on just to walk through a room, use a nightlight in the hall at night instead of turning on the overhead, hit the switch off and open the drapes." All of them are great ways to start diminishing usage of lights. A few more suggestions:

• Use natural sunlight as much as possible by opening the blinds or drapes in the most used areas.
• In large rooms, use a focused lamp for any work or reading instead of using an overhead. A floor or table lamp uses one light bulb while overheads typically use several.
• Switch from incandescent to compact fluorescent lamps or LEDs. More detailed info is available on the CFL vs Incandescent entry.

Climate Control

The Save the Earth vs. Utility Bill Reduction entry already mentions that the largest energy drain is due to heating and cooling. It also explains that changing your air filters, installing a programmable thermostat, and closing vents in unused rooms can help reduce energy use. An air conditioner makes sense for how it draws electricity, but "I have a gas furnace." Guess what? It uses electricity too. Keep in mind the furnace recommendations on the Thermostat Settings. The point is to turn the furnace down to save energy and $$$, and put on a layer of clothing.

The more you set back, the more you save

Set back	8 hours per day	16 hours per day	24 hours per day
5°	5%	10%	15%
7°	7%	14%	21%
11°	11%	22%	33%
13°	13%	26%	39%

A key understanding about staying cool, is that air circulation creates the feeling of staying cool without requiring a lot of energy to do it. Ceiling and floor fans consume far less electricity than an air conditioner. Estimates show that the average ceiling fan uses 90% less electricity than the A/C unit. So does opening windows and creating a cross-draft of air through the living space. The Thermostat Settings entry recommends temperature settings for both the furnace and the air conditioner. To save even more electricity, if you are going out, turn off the fans. They don't truly change the temperature of the room, the air moving across your body makes you feel cooler. Leaving them on while you are gone is a waste of electricity. 

Appliances

Appliances account for nearly 20% of electricity bills. Many appliances (stereos, DVD/VCRs, computers, toasters, lamps) draw a trace of electricity even when not in use or are turned "off." Unplug any appliances and electronics that are not being used to more significantly reduce electricity usage. If you are going to be gone for a while, unplug the microwave, coffee maker, radios, etc. until you get back. Sure, it isn't a ton, but if you have several unused items plugged in, it adds up.

In the kitchen, consider how much you are going to cook and the "tool" that you will use. There is a large difference between cooking a small dish on/in the stove, using a crock pot or slow cooker, and even a toaster oven for small pizzas or casseroles. See the Toaster Oven vs. Crock Pot vs. Stove entry for more detail. Baking in the stove during the summer means that your kitchen will heat up causing your air conditioner to run more.
 

Computers are also in this category. Turning on and off a computer takes less energy than when it is left running for a long time. Most new computers and hardware have energy-saving settings to automatically turn off if they have not been used for a certain period. Computers should be turned off if they aren't used for more than 2 hours, including overnight. A lot of people use laptops on battery supply only, and they go into sleep/standby mode. But guess what? You will eventually have to plug them in to charge, so they really don't "reduce" electricity usage.

In summary, the majority of the things we have in our homes depend on electricity (even the natural gas furnace and hot water heater). By saving every little bit, it adds up to a lot of energy savings and keeps more in your wallet. Some other minor suggestions are:

• Use an insulating blanket around the hot water heater
• Install foam insulation tubes around exposed water lines
• Keep the refrigerator coils clean. Build up of dirt/dust prevents them from working efficiently
• Buy EnergyStar products
• Change the air filters for the furnace and air conditioner
• Unplug what isn't used or won't be used for a while 

It isn't easy, trust me. But if you tackle only a few things per month, it will make noticeable changes. But my main point is that it all adds up in the end, look at the big picture about saving the planet for the future for the kids, and keeping a little in the pocket for you.

The Last Straw

My other entry about using the tab on a soda can to hold your straw and keep insects out of your drink, made me think about something from my youth. Yeah, from spending time with my grandparents. I spent a lot of time with them in the kitchen, so there were always a lot of "drinks" around. And, the best way to sip them was through a straw. When was the last time you made and enjoyed a Black Cow? Since there were a lot of glasses around, my grandparents had a lot of straws. Usually they were they were the inexpensive plastic ones, but since my grandfather used to work in a bar, he actually had some made of glass. So, I decided to do some research about current "trends" in straws.

To summarize, I'll keep it less technical and more informative. According to what I've read about the history of straws, the first ones were made from paper or reeds found in the local marsh. Things evolved, and they were eventually made from glass and metal. And yes, like you get at any local fast food restaurant, plastic. Did you know that McDonald's give away nearly 52 million plastic straws per day? And they are all thrown away. Not to be remiss, how many packages of plastic straws do YOU buy every week?

Okay, to get on the hippie soapbox and make a statement. Remember that most plastic straws are made from petroleum and then you throw them away after one use. With today's cost of oil, why continue to use a disposable item that increases the draining of the oil fields? And, when they are disposed, they end up in the dump, where they will never truly degrade. Not to mention how many toxins plastic emits (while you are drinking that beverage or when you dispose of it).

Pic from Glass Dharma

I guess I'll just summarize that because of my concern about the Earth (reducing the use of oil and the toxins in the dump) and because I am a fairly retro kind of guy, I'll be ordering some glass straws from the following sites. They come with a cleaning brush and are dishwasher approved (so I'll know they are sterile). And some sites have the different sizes available for different drinks. Yeah, technology progression is a good thing...

Decide where you stand on being more organic...and happy sipping... The following links are to sites that provide you the option of having non-oil/toxic straws. They might not work for the "thread the soda can tab" thought, but they can be decorative, personalized, straight and bent, reusable, a cost savings, and most important - life enjoyable.

Where to get straws:

• Glass Dharma
• Strawsome
• Amazon

Pantry Raiding

Once again, I followed some of the advice that my grandma instilled in me. "When you are going away from home for more than a few days, make sure you empty the fridge and leave the home clean. That way when you get back, it all seems new." I went away for a few days so before I left, I made sure I didn't have any food in the fridge that would spoil, and I cleaned up the apartment.

After a 9 hour drive to get back, it was extremely comforting to hit the garage door opener, pull in, and enter a clean apartment, especially with Dozer. What I DIDN'T have on the day I got back, was a plan on what I would have for dinner. So, I engaged yet another thing that grandma instilled in me, "Always have a stock of food on hand, and use it to make a potluck meal." So, I raided the pantry.


As you can see, I took some frozen vegetables and steamed them. I took a can of tomato sauce, added a bunch of Italian herbs, and made a sauce. I made some noodles (grandma made me repeat the saying "I will ALWAYS have noodles in the pantry"). I also had a bag of frozen shrimp that I didn't use in my last making of jambalaya, so I sauteed them in my cast iron skillet.

Then, when they were all done cooking...I drained the noodles, and combined all of the ingredients in a bowl, and dove in. It was AMAZING!!!

This is a recipe that I will make more in the future, but on purpose...not just because I had to raid the pantry. My lesson about all of this is simple...keep the place clean if you are going to be away for a while (you will enjoy coming back again)...keep some stable items in your pantry, and don't be afraid to combine several of them all together into a potluck meal. There are several other pantry raid recipes on the Food & Stuff page above.

Yeah, grandma would be proud...

Flour for Pasta

As you can tell, I spend a lot of focus on cooking. I spent a lot of time with my grandparents, and learned a lot from them. Refer to the Food & Stuff page for more recipes.

This is the hand powered pasta making machine I use. (Photo credit: Wikipedia)

HOWEVER...the point of this entry is because times have changed from what we used when cooking, mainly in the "flour" department. Why is that important? Because I use a lot of flours and yeast when making my pizza dough and pasta. Yes, I still make them from scratch, they might become future entries. I spend more time in the kitchen instead of outside. Sure, I keep a box or two of pasta in the pantry for "quick use," but I prefer to make it from scratch. I use my grandmother's process to make pasta and dough (all by hand, lots of Italian herbs, a wood rolling pin, lots of olive oil), and an Imperia pasta machine. And yes, I still do it all by hand...no plugs involved...

But another reason this is important, is that I am a bit of a "hippie," (yes, I was born before the original Woodstock), and always strive to find healthier ways to live. So, I started looking at the flours and pastas available at the store, and decided to do some research about them, just so I could make healthier choices. It actually surprised me to do some research online (of course), and rather than redo all the typing and food tasting, here are a couple of sites that share the information.

• This one (click HERE) is a Nutritional Comparison of Whole Grain Pastas
• This one (click HERE) is a taste test comparison of most of the whole wheat pastas available at most stores

When learning to make pasta with my grandmother, we always used unbleached white flour and durum semolina (1 to 1 ratio). The durum semolina gave the texture and taste that we liked, but the white was less expensive. But, in trying to make healthier decisions, and with the rise of whole grain pasta, I decided to look at it all. I was surprised by the results. Sure, using the durum semolina mixed with white isn't "horrible," but there are better choices available today for pasta and flour. So, where does that leave us?

Basically at the point, where I have to choose the flours that I will use to make healthier pizza and pasta. I think I will always add durum semolina, because it reminds me of Grandma. But in doing some "research" about flour (click HERE), I'm leaning towards using organic white wheat flour with the durum semolina.

I'll let you know how that all turns out...stay tuned.

Birdcage Liners Have Changed

As I sat here this morning booting up my laptop and HP Tablet, it struck me that times have changed. I'm just glad I've kept up with things, because I've changed too...maybe I'm just getting old... Naw, just learning new ways to keep in touch with the world.

I guess part of it is because I'm old enough to remember one of my first jobs, which was to hand-fold and hand deliver the Pittsburgh Press to my neighbors at the front door. Then once a month, ring the bell and ask them to pay me. I made sure to carry a box of dog treats in my heavy canvas bag so I could make doggy friends all over the neighborhood (and not get bit). Now remember, that was in the 80s so we didn't have iPods or MP3 players yet, but I wore out a LOT of cassette tapes in my Sony Walkman...

Now we fast forward to the early 2000s and a few of the changes I've noticed. Daily newspapers are delivered by adults in cars and put into the mailbox or the newspaper box out by the curb. My weekly free local newspaper is actually delivered by the US Post Office person in my mailbox with the junk mail and bills. Nobody rings a doorbell to collect, they send you a bill and you can pay it online. That must really cut down on the tips and Christmas bonuses that carriers get.

We have to jump to the next chapter of the Blu-Ray to bring us to today. My observation today was that I boot up my laptop and Firefox browser so my email, blog, and Facebook tabs open. I boot up the HP Tablet because my RSS Reader tab is there. All of them are prompting me for my ID and password, so I dutifully enter them so I can get access to my "news." I use the laptop to respond to the 5 email accounts, and "occasionally" log into Facebook. I use the HP Tablet to monitor my 15 subscriptions in Google Reader for my news. I use the tablet because I can walk around with it, sit on the porcelain throne with it, sit on the patio in front of a fire, and walk the dog with it. That is how I get news.

By using the Google Reader, it allows me to subscribe to news channels from all around the world and have one place to check for all of the blog entries that are made. It is efficient and allows me to see "at a glance" what is going on everywhere on Earth. While I strongly encourage you to learn about Reader and RSS subscriptions because it is more efficient, just keep in mind that you'll lose your newspaper.

Pepperoni Dot Casserole

The following is my most recent modification of the Polka Dot Macaroni & Cheese Casserole recipe. Why? Because I used my grandmother's advice to "use a recipe as a guideline, and raid your pantry & fridge to find out what you have to use." The ingredients are what I had available, and I have to say that it is was very yummy. I've also given you a list of my other recipes & suggestions based on this.

Pepperoni Dot Cheese Casserole (original)

• 1 cup dry macaroni
• 1 can of light kidney beans (drained & rinsed)
• 11 oz condensed cream of chicken soup (1 can)
• 24 slices of pepperoni
• 3 slices of cheese (Muenster because that is what I "had")

1. Heat toaster oven to 375 F
2. Macaroni cooks for 8-10 minutes, for last 5 mins, add the drained/rinsed beans to same pot
3. Drain the macaroni & beans, pour the soup into the pot you used
4. Add macaroni/bean mixture to pot & mix well using a slotted spatula
5. Pour mixture into an 8x6x2 greased casserole dish
6. Bake for 15 mins in toaster oven
7. Place pepperoni (stacked in 2s) like below
8. Place the cheese slices over that like below
9. Bake 10 mins or until mixture is hot and bubbly like below

Stacked pepperoni stacks

Cheese layer

Finished dish

Serves 4-6, depending on how you cut it. Serve it with a tossed salad, some fruit, and a beverage.

Other Recipe Modifications

• Polka Dot Macaroni & Cheese (original recipe)
• Mish-Mash Casserole
• Homemade "Hamburger Helper" Casserole
• Homemade "Chicken Helper" Casserole
• Ditto Casserole (with hot dogs)

Suggestions

✔ I recommend using the toaster oven because it helps cut utility costs (click HERE to read it)
✔ I suggest using the slotted spatula to stir the pasta and mixing them because it is one less item you have to wash, since you'll use it to cut the casserole when done.
✔ I mention using the stock pot for cooking the pasta, heating up the beans a little, and mixing in the soup because that reduces the number of pots & bowls that you have to wash, reduces the amount of electricity or gas to fire the stove, and makes things easy peasy.