In light of everything that’s going on, I find it therapeutic to do something simple like chopping vegetables for a stir-fry. Other activities including knitting new dishcloths and making cupcakes with The Boy. On the to-do list today is sewing new curtains for the basement windows provided the cat remains conked out. Wish me luck!
Since we’ve been hanging around the old homestead so much these days, we’re looking to be productive – we made muffins with the spotted bananas in the fruit bowl that no one wants to eat. It lessens the guilt for when we binge watch Blue Bloods at night. Continue reading →
Have you been to the supermarket lately and the bread section was completely wiped out? I have, and it’s no big deal when you can make this no-knead loaf of bread in a few hours start to finish. It’s a great sandwich bread, toasts nicely, and the only equipment needed is a bowl and a spoon. If you cut out the center and crack an egg in the middle on a hot skillet, you have what we New Englanders call “Gas House Eggs” from the German word gasthaus – meaning country house or inn. It’s also known as eggs-in-a-hole, eggs-in-a-basket, and toad-in-a-hole. Whatever you call it – it’s a quick and delicious breakfast or lunch. Continue reading →
A while back, I had the bold notion of trying to replicate my beloved Sketchbook from Heaven by cleaving a larger pad of paper in two. It was a great idea, and if it worked, I would have bought several more pads and hacked them in half. It was the size and shape of the Heavenly sketchbook; the paper was heavier and better being able to take both wet and dry media unlike the cheap kid’s pad from Target, but it just wasn’t the same. It didn’t call out to me siren-like compelling me to scribble within. Ideas didn’t bubble up from it’s pages. Days would pass, and it would sit untouched in the bag I carry to and from work. It took almost three years to kill it off. It was sort of a dud.
I’ve noticed a lot of “pantry meals” talked about on the internet due to the Coronavirus. Here in Philly, a lot of restaurants have closed – and only the ones who have take-out licenses can remain open for business.
So what do you do when you’re supposed to have two weeks worth of groceries, with no large capacity freezer and a small kitchen with limited storage space? Pantry meals – meal components that don’t need refrigeration. I was thinking about previous posts that could be helpful in a pinch – and immediately thought of Spaghetti Puttanesca – pasta, anchovies, garlic, olives, a can of crushed tomatoes, and capers. And P.S. you can skip the capers if need be. It also reheats well, so any leftovers make a nice lunch the following day. Click on the link for the recipe, and take care of yourselves!