Category: Food

Chicken and Dumplings

I made chicken and dumplings (well, spaetzle) this evening. Pressure cooked chicken bones with some garlic, onion, and salt for an hour to make broth. Added sauteed onions, carrots, corn, green beans, and diced chicken. I thickened the broth with a little corn starch. And we each mixed in some hot pepper sauce to make it spicy 🙂

Decaf Coffee

I used to call decaf “what’s the point” coffee … because the whole point of my coffee consumption was staying awake on as little sleep as possible. Since I’ve cut back on work hours (a.k.a. set some boundaries), I had stopped drinking coffee. But I really like good coffee. So I got a bag of decaffeinated coffee from the grocery store. Strange experience from the last time I got a bag of coffee — now, half of the coffee section is Starbucks which I don’t much care for, at least 3/4 of the remaining bags were ground … which struck me as strange because the whole bean coffee is going to keep much better. And there was only one whole bean decaf option — a $22 bag that seemed like a lot of money for a pound of coffee. If we use this whole bag, I’ll probably buy a bag of whole bean decaf online.

Pancake Molds

I had purchased silicone pancake molds a while ago — Anya likes to make fancy shaped pancakes, but I really do not like scrubbing cookie cutters that have been used as pancake forms. Finally tried them out today — they are really easy to use. If you put the part with the lip facing down, pour in some batter, and let them cook … you can pick up the mold and flip it to continue cooking the other side.

Voila — we’ve got heart and flower shaped pancakes:

BBQ Ribs

Scott and his friend Joe smoked ribs tonight — I baked potatoes and cooked up some of the corn from our garden. Very tasty — and I need to remember that I like BBQ sauce when it’s been heated on the grill for a while and has gotten caramelized and sticky!

Cornbread Waffles


1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons maple syrup
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tsp ground chipotle pepper
1 3/4 cups buttermilk
2 duck eggs
4 tablespoons melted butter

Mix all of the dry ingredients together. Mix the buttermilk and eggs together and add to dry ingredients. Blend well, then drizzle in melted butter and mix to combine. Cook in a waffle iron.

Pumpkin Muffins


  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla
  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Topping — 2 T melted butter, 2 T maple sugar, 1 tsp ground cinnamon


  1. Preheat the oven to 350F
  2. Whisk together brown sugar, pumpkin puree, buttermilk, oil, and eggs
  3. In another bowl, whisk together flour, baking powder, salt, and spices.
  4. Gently fold dry ingredients into wet ingredients.
  5. Divide batter between 12 muffin cups. Bake about 20 minutes, test with toothpick or skewer.
  6. Allow to cool for 10 minutes then remove to a wire rack to cool.
  7. Stir together all of the topping ingredients and brush on top of muffins.

Pickled Eggs

Pickled Eggs

Recipe by LisaCourse: Snacks, SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 20 eggs

  • 1 cup apple cider vinegar

  • 1 cup water

  • 1/4 cup maple sugar

  • 1 tsp salt

  • 2 cloves garlic, crushed

  • 1 bay leaf, crushed

  • Spices – dill, onion


  • Hard boil eggs and peel.
  • In a saucepan, mix vinegar, water, sugar, spices, and salt. Boil, reduce to low. Mix in garlic and bay leaf. Remove from heat.
  • In a glass jar, place eggs and pour vinegar mixture. Add spices — onion, dill, etc.
  • Seal and store in refrigerator.

Recipe – Speculoos

  • 4 cups flour , sifted
  • 1½ cup brown brown sugar
  • 1 cup butter (at room temperature)
  • 3 eggs
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon ground anise
  • ¼ teaspoon salt

Mix the flour and baking powder together.

Mix the butter with sugar, salt and spices. Add the eggs one by one and mix well.

Gradually add the flour mixture and stir.

Cover the dough with plastic wrap and refrigerate for 12 hours.

Preheat oven to 375 F / 190 C.

Cut the dough into 4 equal pieces.

Thoroughly dust the work surface with flour and the rolling pin. Roll the first piece dough to a thickness of ¼ inch

Cut the dough with a knife or a cookie cutter and use the wooden or silicone mold to make some prints on the speculoos.

Place the speculoos on a baking sheet lined with parchment paper and bake for about 10 minutes.

Allow to cool for a few minutes, then place on a cookie rack to cool.

Super Soft Rolls


  • 4 cups of all-purpose flour
  • 1 1/2 cups warm water
  • 2 Tbsp sugar
  • 1 Tbsp yeast
  • 1 tsp salt
  • 1/4 cup butter

Mix yeast and sugar into warm water and allow to set until it is frothy.

In a stand mixer, mix flour and salt. Slowly add in yeasty water & mix. Kneed with a bread hook and slowly add in about 1 tsp pieces of butter at a time until it has all been incorporated. Continue to kneed until the dough is smooth and shiny.

Allow to rise until it has doubled in size. Form and allow to rise again. Then bake.

To make sausage rolls, bake at 375 F for about 18 minutes.