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Teriyaki, Digestives, and Frigid Weather

Teriyaki, Digestives, and Frigid Weather

Over the weekend I made teriyaki and some homemade digestives. I was happy with all the results. I was nervous about making teriyaki. How the heck was I going to achieve the flavor Mark and I love about teriyaki without coming short. I’ve used teriyaki sauces before, they were disappointing compared to what you get at all the teriyaki places here. I don’t know why. Maybe they use the same thing, but since it comes in the take-out boxes from the shop it seems to taste special.ย 

I did use a jar of Kona Pineapple Teriyaki Sauce, but I spiced it up a bit with a few extra ingredients. Once I added those and tasted it, I knew I hit the jackpot with it. I left the chicken marinating for about three days in the teriyaki marinade, that was unintentional, but ended up being wonderful. I also found a recipe that is VERY close to my very favorite dressing from the simple little salad they always seem to serve as a side. When I firstย had teriyaki when we moved to Seattle I thought the simple salad was a funny little side, then I tasted that plain-looking dressing and LOVED it and typically had the teriyaki for the salad. I found the dressing recipe by Mom’s Dish called China Coast Salad Dressing.ย Next time I make it, I will not use as much sesame seed oil and honesty, will most likely start with none and see how that tastes. Not a bad start though on a path to find the perfect sauce/dressing to pair with that simple teriyaki salad.

My next mission this last weekend was to try making homemade digestives. You see, they are something my husband loves. I’m not talking a small infatuation here, I’m talking full on obsession. They are the reason he gets out of the bed in the mornings, braves the cold morning air in the hallway and kitchen, put water in the kettle, and makes us tea. He does all that just because he knows he has a biscuit tin in the tea cupboard that contains his dark chocolate digestives. He literally gets up to have one every morning. So I made some of my own. I used King Arthur recipe I found as a starter recipe. I then added some chocolate to the top once they had cooled and BAM they were finished. I was surprised with how easy and simple they actually were to make.

Well, that’s all for now. The weekend was cold and dreary. I slept a lot more than I am proud of but I know I needed it. I cooked a bit, crocheted a bit, explored a bit, and then started my Monday back off at work for a bit. I worked Monday, Tuesday, and Wednesday. It is now Wednesday evening and I have more to prepare for our Christmas Celebrations. I’m excited to do some cooking the next two days! But mostly I’m excited to rest. My endo has been flaring up and it has been wiping me out.

Til next time.

Winter is coming!

Winter is coming!

Hello my few readers,

It was summer, I don’t necessarily like to SIT in the summer time and blog.

Life has been fine. I have been adjusting to a new position at work, new house, new dog, and new schedule. It has a been a little crazy! I am still cooking, gardening, cleaning, organizing, creating, and overall being me.

I’ve been cooking pot pies, shepherd’s pies, squashes, quiche, pizookies, breads, chili rellenos (let me tell you those were FUN to make!!), lots of curries and veggies. Goodness. I have been getting into crocheting with a vengeance! I’m so excited to be able to sit and crochet… for at least 5 seconds before I need to walk again.

Here are the chilis…. they were AMAZINGNESS in my mouth!!! YUMMY! I stuffed them with our butternut squash and black bean chili as opposed to just cheese! That’s too much dairy usually.

The library has had MANY amazing books and magazines on all the things I love… mainly the crocheting and cooking. I have been getting many many ideas. I have even been teaching the lovely Katie to crochet. Fun part of it is the fact I had to learn (very quickly and on the spot) how to crochet left-handed to teach her ๐Ÿ™‚ She is quite studious as well.


Tomorrow I will be cooking twice baked spaghetti squash and meatless meatball for dinner. I hope to have a photogenic dinner and post the process. Hahahah. ๐Ÿ™‚ Should be fun, the squash is cooking for 1x tonight. I’m also reheating our pot pies from earlier this week.

I am currently crocheting a blanket or two, a small pouch for crochet hooks, and a scarf or two.. Hahahaha. I am too ADD to have just one project I think. My goal is to complete all the things!


Saving Your Fresh Herbs

Saving Your Fresh Herbs

This year I planted a herb garden ๐Ÿ™‚ Because of this I have A LOT of herbs (Basil, peppermint, thyme, parsley, cilantro, sage, and oregano) that I will not be able to use ALL RIGHT NOW! So I decided to do this fun way of preserving them.

Preserving Herbs for Cooking by Freezing ๐Ÿ™‚

What you need!ย 

Fresh herbs
Olive oil(or oil of choosing)
Some helpers – preferably with smiles.
About 30 minutes of time (or thyme) whichever you prefer ๐Ÿ˜›

First, pick your herbs!


Here is our first pickings


Next we wash them!


Chop them into LITTLE BITS! I liked to use my little CPR chopper ๐Ÿ™‚

IMG_2573 IMG_2574

Fourthly, place them into an ice tray like these ones. I made sure they were 3/4 of the way full. I also REALLY like using our star-shaped tray ๐Ÿ™‚


Add your oil!!Olive oil pictured here




Use for your meals!! YAY!



And one minor suggestion, don’t forget which ones are which! I accidentally forgot which were my sage and parsley. Because of this I wrote a little map down in my journal.

Anyway, enjoy! I will have to do this again this weekend with cilantro!

I did not show my peppermint!! I will do a post later about those ones ๐Ÿ™‚




I discovered PCC.


Just stop and go ….. “Uh oh, Keshia discovered another land of loverly home fresh veggies and fruits with LOTS of lovely items in bulk shelves.”

Anyway, they had the most gorgeous mushrooms. SO I decided to make mushroom and barley soup ๐Ÿ™‚


I’m using Trader Joe’s mirepoix, some barley (probably 1/2 cup), just al little over one pound of mushrooms, butter (because it is of the Gods), dill weed (which I found in bulk at PCC and it smelled amazing!!), Parsley, and of course veggie or chicken broth maybe 6 to 8 cups. Not sure yet. I’m actually typing this as I am melting some butter to start putting all my mushrooms in to cook.

Alright, so what I did was !!!!

Put the mirepoix and mushrooms slices into the butter and sautรฉ tip the veggies are brown, I suppose this takes 20ish minutes.




I added my dried barley to this mix half way through.


Then add some spices, like dill and parsley ๐Ÿ™‚ Maybe a dash of basil!

Keep stirring tip the veggies are nice and soft and brownish (not that burnt brown).


Then add 2 tablespoons of flour as a thickening agent.


I made a half chicken/veggie stock. Add this gradually. I did two cups at a time. and let it boil then stirred it more. I didn’t want to lose flavor so I let it boil up slowly and just watched it.


During all this cooking I had presents to wrap…. ย no pictures of that, it was a non-photogenic disaster!! However, dinner is almost done, I am finding jars to fit the lovely bulk items I purchased at PCC today.. dill weed, lavender, ascorbic acid powder, baking soda (ONLY 99cents a pound!! Thats my face wash!!) chia seeds, and maybe something else?

My friend Jasmina gave me some jars so I must be putting them to use ๐Ÿ™‚ Also, I am pairing Apothic Dark red wine with dinner this evening with fresh rolls ๐Ÿ™‚ YAY! ย Picture up soon of completed dinner. I am so impatient for the rolls to be done already!!



All done ๐Ÿ™‚ and dished up ๐Ÿ™‚