The Gratitude Chronicle D.3.2013

A long, long, time ago, a Ginger and her Uncle sat in the kitchen, mulling over what to make for an early dinner.

Meal times with Uncle were always an exciting affair. After all, he was the culinary genius behind making Sloppy Joes using whatever condiment happened to be available (if the Tabasco didn’t taste right, just add more ketchup!).

Uncle looked through the cupboards, opened the refrigerator door and asked, “How ’bout grilled peanut butter sandwiches?”

“REALLY?!” squeaked the Ginger incredulously, having never heard of this before and since she was a picky eater, peanut butter just so happened to be a major food group at the time.

“Yep, and you can even pick what kind of jam you want! Look, there’s strawberry, grape, oh, and some apple butter.”

The Ginger mulled over her options for about 3 secs and grabbed the jar of strawberry jam.

Uncle handed her the peanut butter and a slice of bread, and watched as she carefully spread the Super Chunk (her favorite) and dumped a glob of jam on top. When she handed it over to him, he squished the other slice on the mound of goop, slathered both sides with Country Crock margarine, and promptly tossed it in a hissing skillet.

“The cool thing about making grilled peanut butter sandwiches,” he explained matter-of-factly, “is that you can make single decker, double decker, or even a triple decker if you’re really hungry!”

The Ginger’s eyes grew very large as she contemplated the infinite possibilities and meaning of the Universe, then blurted excitedly, “Can you do that with Patty Melts? Grandma LOVES those!”

Needless to say, the entire world of sandwiches opened up for the Ginger after that. However, on the many nights she arrived home to an empty refrigerator after a long day of work, her favorite single decker grilled (Adams) Super Chunk peanut butter and (locally produced Colorado) Honey (on Dave’s Killer 21 Whole Grain) still called out to her.

And, as she squishes the other slice of bread on top of the mound of goop, slathers it with Irish Butter and tosses it into the hissing skillet, she thinks of her loving Uncle and smiles.

This is dedicate to my Uncle Tim Keesecker, heckler and burger slinger extraordinaire. xo kg

Getting Stronger, Pt. 1

The World is a much less daunting place while snacking on a bowlful of these little powerhouses.

It’s not exactly Popeye and the Can of Spinach, but I promise you, pop one into your mouth and the word “fortification”  will take on a whole new meaning.

***Regular and continued consumption produces results depicted in this music video***

oh, and here is the recipe:

http://www.slate.com/blogs/browbeat/2012/03/28/roasted_brussels_sprouts_recipe_with_soy_sauce_and_mustard_soft_crisp_perfect.html

Hero Hash Breakfast Skillet

Seriously?

This is a MAN Breakfast. I mean, it’s got some serious MOJO.

Like-Just-Got-Your-Butt-Kicked-but-Gonna- Jump-Back-Up-and-Save-the-World Mojo.

So, it’s not something to just, you know, make every day or consume lightly. In my opinion, this is somethin’ extra special you’d make for someone you Really Look Up To–you know–Your Hero.

And whether He’s Your:

The:

or, even just Little ole You!

I can promise that any and all parties involved will inhale this with great gusto.

(Oh, and the next time they’re getting their butts kicked all over Metropolis, at Their Darkest Moment, they’re gonna remember you made this for them. So, no matter how crappy it looks out there, they’re gonna jump back up totally BadAss again and Save the World.)

recipe adapted from Sarah Fragoso’s Winter Squash Hash and Eggs in “Everyday Paleo”

2 T coconut oil

1 onion, vidalia, thinly sliced

1 bell pepper, anaheim or jalapeno, sliced or chopped

1 c sliced mushrooms

2 sweet potatoes, chopped or 2 c butternut squash, chopped

4 chopped brats, or 1 steak chopped, or ham, ground turkey, (you get the picture–something Meaty and already cooked)

6 eggs

Saute onion in coconut oil over medium heat, until translucent. Add sliced/chopped pepper. When peppers are soft, add mushrooms, potatoes, and sausage. While mixture is cooking for another 7-10 mins, beat eggs then pour into separate skillet and scramble.

When sweet potatoes/squash are tender, scoop hash onto plate with a spoonful of eggs. If desired, gently mix together, ladle with Sausage Gravy* and *RAHR*

*Someone gave me a ginormous package of really good Brats, so I cooked those up, then made gravy with the drippings. Just add a little olive oil to the pan, and while that’s heating up, stir 2 T of Bob’s Red Mill Gluten Free flour into 1 c of water. Slowly pour it into the drippings, stirring constantly. Add 1 minced adobo pepper with 1 T of the sauce, 2 t Spanish Paprika, salt, and pepper, and keep stirring. It will thicken into gravy in about 5 mins.

What’s Up ButterNut?!

When you’re jobless and a compulsive cook, your friends do really nice things.

Like get you out of the house so you can (presumably) drink and dance away that nagging worry about being homeless come March 1st, not to mention handing over all the stuff in their kitchen they absolutely know they won’t get around to.

One word: Yes, Please.

Ok, that was two, but who’s really counting anyway?

This:

Is an AbsaFreakinAmazing pizza with Squash Sauce, Roasted Red Peppers, Mushrooms, and Arugula.

It is from a very Posh and Trendy watering hole called North.

Which of course I fell in love with immediately upon spying this little number:

A fine glass of Moretti, dispensed by a very large and swarthy man whom I shall hereafter refer to as “Pietro”. (Linda, my friend, you sure know how to cheer a girl up!)

Anyway, fine Italian men and Birra aside, squash sauce is the Bomb.

You heard me.

It just so happened that not only was a beautiful Butternut baby bestowed upon my giggly little self,  but a red pepper, vidalia onion, a plastic bag of Paleo Pasta, and some aromatic mushrooms too.

Very Fortunate, if you ask Me.

So, here is what happened.

http://www.marthastewart.com/341439/butternut-squash-pasta-sauce

Except, I roasted my butternut in a crockpot, after dressing it with garlic cloves, a smidge of olive oil, some sliced red pepper, and onion.

Once it was easy to pierce with fork and flavorful (Dude, what did you think I was going to do? Put it back?!), I put it in a blender with some almond milk, and Voilà!!

The official Gillespie & Co., Butternut Squash Pasta Sauce was born. (You may season accordingly. Sea Salt, Pepper, Spanish Paprika…just sayin’)

This stuff is GOOOOOD.

I made the Paleo Pasta (which was delish btw, but since I am unsure of the origin?, um, uh, yeah…), but it would totally be great on spaghetti squash or zucchini “spaghetti” too. (or, shhh, regular pasta? pizza crust? if you’re not Paleo that is.)

I also threw in grilled chicken, the delightful mushrooms, a wee fine amount of me Irish Cheese, took a pic of it:

and then promptly inhaled it of course.

What can I say? I get hungry.

Chasing after a big Italian dude will do that to ya.

Elise’s Friend Heidi’s Friend Mrs. Hockmeyer’s Banana Bread, As Jacked Up by Deb, Then Jacked Again Another Time By Krystynna

Pretty catchy, huh?

Well, I can’t take full credit for it,

The whole thing began as an AMAZING food blog by this BRILLIANT woman called Deb.

I mean, personally, in my opinion, being Deb and calling yourself Smitten Kitchen is a 100% guarantee of utter fantasticosity.

Here’s the story:

A few years back, as I recovered from the head injury, my much loved and respected neurologist (who now lives in Florida performing research that will really help TBI and  Alzheimer’s patients) told me that I could be creative with my “coping mechanisms”.

You see, with the type of brain trauma I have, emotions can run pretty close to the surface. Being a redhead, uh, that could seriously Not Be A Good Thing. Especially if I didn’t learn how to channel them into something meaningful and productive (ie., socially acceptable).

Training and continuing with competitive triathlon was a given. I started salsa dancing and began relearning all of the Italian opera and Catholic masses I’d sung in first undergrad.

I also spent a great deal of time with my Medicine Man Robert, who gifted my shaky self with a tremendous reserve of composure. (It took a few years but now, no matter how stormy it is inside of me, my focus and calm badass-itude remains intact.)

But, and this is a BIG But, the deal breaker/money maker was my daily and weekly sessions with Deb.

Via her blog of course.

Cooking and baking with Deb felt like being in the kitchen with Grandma–which is HUGE when you consider how much I still KEENLY miss her.

Whenever stress levels got too high and anxiety began to rear its ugliness, I could go visit Deb, get some love, make something yummy to share with folks, and clear my head.

Seriously, I’m tellin’ ya this: If you’re freakin’ out, go mix some batter with a big wooden spoon. Clarity and inner peace will return shortly.

Which brings me to this recipe.

http://smittenkitchen.com/blog/2006/11/speckled-for-the-freckled/

I have the original print out of it still, which is where that awesome title came from. It’s covered will all kinds of gook, but I will reverently preserve It’s Sacredness until it sadly falls apart.

(Loyal to the last whisps and shreds I am)

One thing I’ve learned from Deb is, if something sounds good, throw it in there! If ya don’t like this, use this instead. She’s about the Best cooking teacher I’ve ever had, besides my beautiful granny Ella Margaret.

Thanks to that kind of encouragement, I have really grown as a Cook and Baker. From this recipe alone I’ve managed to create 15 alternative versions, all considered “Clean”, including 2 gluten-free and one Major-ly Fabulous and Immensely Popular Maple Cinnamon Bread, pictured at the top.

Now, my friends, it’s your turn.

Apple Fig Butter

What indulgences fill your head when the word Delightful! sings out of your mouth?

When I was young, standing at my grandmother’s elbow in the kitchen learning about some new concoction, baked good or casserole was all it took to send me into jerky fits of exuberance and then subsequent hopping up and down on my tippy toes so I could see what she was up to. (I’d wear down eventually and pull up a kitchen chair to stand on.)

As I grew older (and taller), helping Grandpa turn the meat grinder or flipping perfectly medium rare hamburgers on the grill were sources of excitement.

But finally, and I don’t know what prompted the decision, I was told I could help with CANNING.

Ok, yeah, I get it– many folks wouldn’t consider THAT enjoyable, but I know for a fact there are a lot of us who do.

For the rest of you, there’s faking it.

With Valentine’s Day close by, y’all may be feeling like surprising your loved ones with something decadent, yet original, so how’s ’bout giving Fig Butter a try?

There are so many places for it to go, like on the Valentine’s Morning Breakfast of waffles, sausage, and eggs! Try it in your greek yogurt or a farro salad with chicken and celery. It is especially yummy on a stick of Irish Cheese. (Not that I would know any of this personally or anything…)

It also makes a splendid looking gift spooned into a 4 oz. Mason Jar and sealed with a kiss.

There are several recipes out there. but my favorite was posted by PaleOMG genius, Juli Bauer. Her crockpot recipe includes apples, but for my Gillespie & Co., version, I use my homemade applesauce instead. I also switch out the apple cider for a smidge of apple cider vinager. But you know, you can just do what comes natural to ya. : )

http://paleomg.com/crockpot-fig-apple-butter/

Crockpot Fig Apple Butter

Ingredients

• 20 dried black figs, stems removed, cut in half
• 6 apples, peeled, cored and diced
• 1 cup apple cider
• ½ cup honey (or other sweetener such as maple syrup)
• 3 tablespoons cinnamon (sounds like a lot, because it is, and it’s awesome)
• ½ teaspoon ground cloves
• ¼ teaspoon nutmeg
• pinch of salt

Instructions

1. Place all ingredients in the slow cooker. Mix well.
2. Put the slow cooker at low and cook for 6-8 hours until apples are completely soft and almost mushy.
3. Place ingredients (I did mine in two batches) in food processor and puree until smooth.
4. Eat with anything. A spoon, on some banana bread, on a banana. Possibilities are endless.
5. Store in refrigerator in a jar. Because jars are cute.

Paula Deen and Jimmy Buffet

I’m sitting at my table with early morning sun spilling over me, looking into my pretty bowl of cereal, and, uh, to be truthful, not appreciating the loveliness of the moment like I should be.

Sit-down breakfast. There is no multi-tasking with text, email, Facebook, checking voicemail. Just me and Joel Osteen, who currently fills in as my morning Pep Rally. Thankfully, Pastor Joel is really good at what he does, because lately I haven’t had “It” in me to do it myself, and frankly, I would really suck as a person without my morning CissBoomBaRa.

What is that elusive “It”? To be blunt, It is what’s more commonly known as my *ROAR* and excuse me, but WHERE the H E Double Toothpicks ARE You *R*? No, actually I know. Losing a job and the resultant application for Unemployment can be a bit of shock to one’s system.

Yeah, It’s Ok *R*, I understand. Hope you are enjoying the view of the ocean and the Pina Colada’s with Jimmy Buffet? Can’t wait ’til you come home…(the Ginger bravely declares, batting away the unpaid bills and ever looming homelessness that circles maniacally round her consciousness)

What does that have to do with writing a food blog, you ask?

Well, it has to do with the fact that within every Heartbreak, Near Miss, and Disaster lies a blessing. (Yes, *R* it IS a fact, you didn’t know that!?) I now have time to spend in the kitchen working on the recipe stockpile, taking pictures of the process(debacle), then writing a humorous and simultaneously snarky blog. It is but One of many “Yay”‘s I have coming to me now. (until I’m homeless and without a kitchen that is.)

Speakin’ of “Yay!”, look at the Almond Flour I made today! It’s really more of an almond meal, but that’s going to be perfect for Gillespie & Co’s gluten-free muffins and quick breads, mark my words people!

When ya think about it, (and brother, I’ve plenty of experiences lately to do just that) it all comes down to this: ya gotta take the Good, the Bad, and the Ugly. If ya haven’t been well, ya better start, cuz ya can’t LIVE Life without it.