Tuesday, April 27, 2010
This leaves me with three options; Pay someone else- I'm too cheap to do that, Coerce someone else- the other wives are starting to wonder why the menfolk are all over here fixing things instead of sitting at home NOT fixing things, OR I can do it my own, Elisheba, self. eeeeeek!
Ok, FINE, I will install my own coat hooks!
So here in the first picture, you can see I am using the very scientifically sound method of "eyeballing" it. I notice that the hooks are pretty much exactly as wide as the whatchamacallit in the door! How convenient!
Now that I'm pretty sure it's centered-ish, I'm gonna use some painter's tape to hold it up there while I go find the drill! Painters tape is GREAT, cause it comes off nicely when it's done :)
Found the drill, and got the first and second screw in without breaking anything OR hurting myself! YAY! But wait, the third screw is defective and the drill bit won't go into it far enough to turn it... Oh well.
TaDa! Now we can hang up our "wear them all the time" coats and the doggie stuff without having to worry about avalanching all the other stuff in my closet!
Oh yes, I am REALLY impressed with myself!
I just wanted YOU all to know how awesome it is to do it yourself (once in awhile)...
Saturday, April 24, 2010
Although, I prefer malt vinegar for my battered ocean goodies... Plain white vinegar is a wonderful thing to keep around the home.
Beyond your Nana using it to clean the windows with wads of newspaper, here are 3 good uses you might not have thought of...
- Sprinkle or spray on pet messes after initial clean up, even after you can't smell the vinegar, your dog can and they won't want to use that spot again ( you may as well hose all your floors with the stuff and be done with it)
- Replace buttermilk in recipes- add 1 tbsp to scant 1 cup of milk to "sour" it, this is standard for pastry, but you can do this for buttermilk biscuits and pancakes too.
- "Fix" the dye in an over-dyed garment- when you're tired of that pretty red blouse turning everything pink, toss it a sink full of cold water and 1/4 cup of white vinegar. Gently agitate by hand and leave to soak overnight. After soaking, rinse garment well, and hand wash with gentle detergent. If it's still "bleeding" you can repeat the process.
Wednesday, April 21, 2010
Oh, I'm sorry, I couldn't help myself :D
I noticed the other day that among other things, I have permanently misrelocated my muffin pans. I haven't seen them in AGES. So last week I made muffin batter and stuck it in a mini- loaf pan, and while it was tasty, it just wasn't the same.
Again today, I had an urge for muffins (banana pumpkin to be precise), and wondered whether I could make them like this (see pictures).
Any old baking pan will do but I opted for two of my straight sided small cake pans.
It's probably not such a good Idea to over fill them.
I guess there's no rule that muffin bottoms HAVE to be perfectly round! And if there were such a rule, I would laugh in the face of said rule, and say- FINE! I'm not sharing my gimpy banana pumpkin muffins with YOU!
Tuesday, April 20, 2010
That was my grown husband, not my son.
I bought an eggplant last week because they were there, and I love fried eggplant and zucchini and polenta. The guys won't touch the stuff, and I wouldn't share it if they did. Unfortunately, the zombies at the store had never even heard of polenta, never mind knew where it might be, so me and my eggplant went home to stare at eachother until I could figure out how to do it in.
"Hubba Ghanouj"- this experiment turned out WAAAYY better than the Chikin Pancakes ;)
1 whole regular eggplant, unpeeled
coat the bottom of your casserole with a generous amount of olive oil, chopped garlic, half the chopped spinach, salt and pepper. Slice the eggplant lengthwise and layer in the dish. Baste the topside of the slices liberally with remaining olive oil, more garlic, salt and pepper, and toss the rest of the spinach on top.
Bake in 450 degree oven for 25 minutes.
Let the whole lot cool down enough to handle it, dump it ALL into a large bowl (or your blender or your food processor), and murder it to death. You want to blend all of the ingredients into a puree.
Cover and refrigerate. The longer it waits, the better the tastes will blend.
you can eat it with flatbread, or tortilla chips, and its ALL good for you!
Thursday, April 8, 2010
- Boil 2-3 eggs for 5 or so minutes (really, I just guess when they're done. I have to get one of those thingys that you stick in the pot and it changes color when the eggs are ready)
- Cool the eggs by leaving them under running water for a bit
- peel the eggs
- now, if you're trying to avoid cholesterol poisoning, you can actually take the yolk out! I left them in today
- slice them into a bowl
- add 2 tbsp mayo/miracle whip/"mayonnaise type dressing"
- 1/2 teaspoon mustard
- handful of chopped green onion
- salt and lots of pepper
- toast and butter english muffin
- squish the eggs and stuff together
- put it on the toast....
total prep time is only 10 minutes, though I really prefer COLD egg salad on hot buttered toast. Doing it all at once means the eggs are still warm, and you might not like that.
Also, it doesn't hurt to boil up 6 or so eggs and keep them in the fridge (good for about 5 days). You can add them to salad, send them in lunches or just snack on them with a little salt shaken on.
mmmmm eggs!Oh, and keep the eggs covered in the fridge- or your whole fridge will smell like boiled eggs... they taste better than they smell.