Elegant Deception with Joy the Baker’s Cinnamon Sugar and Dark Chocolate Croissants

On Saturday, I spent a ridiculous amount of time outside in a park in the cold, selling children’s books and running around and meeting authors with absolutely nothing knitted to present to them (I know. I’m ashamed of myself enough for everyone, don’t worry.) Then, I decided that the best thing to do (instead of sitting down with hot tea and studying and going to bed early, like a normal person would do) would be to spend my evening making chocolate-filled croissants to give to my co-workers at 7 am the next morning.

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I am full of great ideas. Especially if they involve egg wash and extreme amounts of cinnamon and sugar.

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It had already been a MONTH since I got Joy the Baker‘s new cookbook (and blogged all about how I made her a cat toy), and I still hadn’t made anything from it. I clearly need to sort out my priorities.

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There is an excellent recipe in Homemade Decadence that really embraces the title to me, the Cinnamon Sugar and Dark Chocolate Croissants. In this recipe, we can pretend that we are together enough in our lives to be able to whip up puff pastry at a moment’s notice, simply by purchasing boxes of puff pastry and defrosting them a few hours before we want to make croissants.  Such elegant deception.

I ran into a bit of a problem here, as the puff pastry did not want to defrost. Apparently, in addition to my oven being a lying liar and not being nearly as hot as it claims to be, my refrigerator must also be much, much colder than it should be. I let these puff pastry sheets defrost for 3 hours, and they still had ice crystals and folded creases that made them split into 3 sections, rather than the 4 that Joy wanted me to cut them into.

I felt personally responsible for the obstinance of these damn puff pastry sheets, as though I was letting Joy and the entire blogging and somehow Barnes & Noble family down by not being able to control the thawing time of butter and flour. It gets weird in my head sometimes.

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Life snapped back into focus, and I decided to roll with it and made a 3×3 sheet to get 18 slightly smaller croissants than the 4×2 sheet described. Well, smaller croissants are better than no croissants, as the time-worn saying goes.

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And aren’t they adorable?

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I swear that I wasn’t deliberately trying to flip off the camera in that one.

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Before and after. I really enjoyed how neat and tidy and efficient the pastry-rolling process made me feel.

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Basically, the idea here is that a layer of cinnamon and sugar is sandwiched between 2 sheets of flaky puff pastry, which are then cut into triangles and rolled around dark chocolate chunks to form a flaky, crunchy, sweet chocolate delivery device, perfect for adding to a breakfast buffet line. Cutting them out, rolling them up, and sprinkling them with cinnamon, sugar, and sea salt makes you feel super fancy, which is a big bonus in my book.

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Then, you put them into your lying, cheating oven and bake them until they are done (which in the real world is somewhere between 12-15 minutes, and in my kitchen topped out at 21-24…I need an oven thermometer for Christmas, you guys. It will prevent me from dismantling the thing with a screwdriver and malice in my heart).

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Look how cute they are!

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Flaky and brown and crisp on top. Dang, you fancy, mini-croissant.

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I had to sample one, of course. To make sure it was not burnt. It’s a chef’s thing.

(If you can place that movie quote, we need to hang out.)

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Lots of flaky layers and creamy chocolate inside. Hooray!

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Unfortunately, it was gone in seconds. Slightly longer, maybe, because I was taking pictures. To add to the pain, I wasn’t allowed to have anymore because they had to make an appearance at an event the next morning.

I’m definitely going to do this again, and maybe only make 4 giant croissants, filled with chocolate or almond paste. That would certainly be decadent, and I would go out of my way not to share with anybody. That would certainly be the mature thing to do. You should all go out and buy Homemade Decadence and do the same.

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Frozen Yogurt for Breakfast

My birthday was about two weeks ago, and I wanted to be sure that I had something interesting and delicious to eat for breakfast on that special day.

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What? You don’t eat ice cream for breakfast? You should really sort out your priorities.

While I agree that it’s probably not the best practice for everyday life, birthdays are special days where general eating rules should be able to go out the window. Plus, it’s frozen yogurt, so let’s just pretend that makes it more acceptable.

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I had never made frozen yogurt before, but I knew that Jeni would be able to guide me through it with flying colors. Plus, I knew that I was going to have to draw on a reserve of patience that I normally do not have when it comes to frozen treats. Making frozen yogurt with a fruit sauce takes 2 solid afternoons worth of work, and you need to be fairly precise about what you’re doing.

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At first, I was considering just going with the plain lemon frozen yogurt, but when I saw this suggestion, I knew that blueberries had to become involved. Both recipes are from the first book: Jeni’s Splendid Ice Creams at Home, and I have a feeling that I will not feel truly complete until I have made at least one batch of everything in it. Then, I’ll move on to the second book. Let’s hope there’s not a third because I might never find true ice-cream-related emotional fulfillment. (Just kidding. I would buy it immediately, if only for the opportunity to leaf through the pages and sigh wistfully.)

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The first step in making frozen yogurt? Draining yogurt. The first time I ever heard of this concept was in a post years ago from everybody likes sandwiches about this amazing-sounding orange yogurt. I have always kept this concept in the back of my mind, but never got the opportunity to practice it until this day. I have a feeling that my local grocery store employees would have looked at me funny if I asked them where they kept their cheesecloth (It is still a major moment of confusion for them when I pull out my own shopping bags. One step at a time.), so I decided to go with the coffee filter option, which seemed to work beautifully.

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That yogurt needs to drain for several hours, so overnight was the best option. Next? The blueberry sauce. I figured that making it during the day before was a good idea, although I wasn’t anticipating the delicious smell and the way that the idea of fresh blueberry sauce sitting in the refrigerator would taunt me the rest of the day.

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Blueberries and sugar get tossed together and heated up over the stove until the whole house smells like you’re baking blueberry muffins.

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Blueberry sauce might be the prettiest purple of all the purples.

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The draining yogurt and cooling blueberry sauce sit in the refrigerator for a day, waiting for their ultimate destiny.

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The next day, lemons take over your whole kitchen. You zest them into big long strips.

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You juice them up.

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You make lemon syrup.

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And then you boil up that zest with your milk and cream and sugar and all of the other white things in your kitchen.

Speaking of white things…

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How did that yogurt do? How much liquid can really be in there anyway?

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I think I actually gasped. This moment was on a par with the time that I finally got to squeeze out shredded zucchini. So much unexpected greenish liquid. It was weird. But again, so worth it. Getting rid of that extra stuff helps to make the frozen yogurt base incredibly silky and smooth, with as little incidence of ice crystals as possible.

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Check out my mise en place. I’m getting so much better at this.

After things are boiled up, the various whiskings begin.

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You whisk in cornstarch slurry. You whisk in cream cheese.

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You whisk in that lovely thick yogurt.

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You whisk in your homemade lemon syrup.

Your arm gets tired.

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You let things chill out. (You do some dishes now, because to wait until you’re finished has previously proven to be a bad idea.)

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You strain out those pesky lemon zests.

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You get this amazing silky concoction, that, if I were I lesser woman, I would have eaten straight from the bowl with a spoon like lemon curd without a care in the world. However, one of the few things that I am willing to sacrifice for is the prospect of having ice cream, so I kept that impulse in check.

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You spin it up, and then do some more dishes. It’s a good idea to make ice cream so that you have an excuse to do some dishes, really. Let’s keep telling ourselves that.

Then, the assembly begins. I think that I’ll just let this go by like a stop-motion movie. You guys know what’s up.

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Such pretty stuff, with all those alternating layers of the lightest yellow and deep purple.

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Seal it up, and let it go. That’s right. More waiting. At least four hours, or if you’re like me, until your birthday.

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And then again, if you’re like me, deny yourself the pleasure of digging right in on your birthday morning so that you can take pictures first because you are absolutely ridiculous.

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But this beauty needed to be documented. The lemon frozen yogurt is super smooth, tart, and bright, much lighter than its traditional lemon ice cream counterpart. The blueberry swirl is sweet and fresh, with the tiniest bit of iciness and chewiness from those whole berries. The whole things just screams summer. And when your birthday is on the first day of summer, could there be anything better?

Now get inside from that crazy heat and stand over a hot stove and make yourself some frozen yogurt. It’s totally worth it. And your dirty dishes will thank you for it.

The Summer So Far? Ice Cream and Muffins!

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Hello there. It’s been a while. I’m afraid that I have been reveling a tiny bit too much in the fact that my semester ended and doing some things that I don’t get a lot of chances to do. Like what, you ask?

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Sitting near lakes during lovely sunsets.

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Having lunch dates with my love. (At Dat Dog, of course. Overloaded hot dogs and Barq’s in the bottle should be the opener for every summer vacation.)

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Knitting a little squirrel for Eddie Izzard. Like you do. (Pattern is the hilariously titled Knit One Squirrel Two, by Rabbit Hole Knits, a lovely little bit of knitting that turns out some very strangely shaped little items. Don’t those tiny squirrel leg/haunches look like drumsticks? And the squirrel body? I can’t even get into that.)

We’re going to see Mr. Izzard in Austin at the end of June as a special birthday treat from my brother and his fiancee. I’m still wondering exactly how I am going to manage to give him a squirrel as I do not have any idea as to whether he is into the whole autograph-and-shaking-hands-with-fans situation after his shows. Anyone have any ideas short of me going on Twitter and telling him that I really want him to have this tiny squirrel, no strings attached? I’m pretty sure that I will be sent to awkward-Twitter-stalker jail for that one.

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Eating frozen yogurt out of cups that depict some sort of crazy dystopian mountains-vomiting-rainbows insanity.

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Listening to the charming words of Mr. Kai Ryssdal, (in person!) everybody’s favorite sassy business radio host.

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Reading Infinite Jest and giggling when I see references to children’s pictures books and M*A*S*H throughout, although I don’t think David Foster Wallace much cared for the antics of Hawkeye and Trapper John (I almost wrote B.J., but I’m pretty sure he was only into the early seasons).

Playing this game with Trip almost every single morning. He crouches in the corner now and waits for me to wake up so that I can get that sunbeam-iPhone-reflection going for him.

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Watching awesome bands and eating crawfish with wonderful friends. (And the Ghostwood even has a new 7″ out called Empty Cosmic Gloom that you should purchase so that you can get your fix of New Orleans pop punk goodness.)

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Causing my right thumb to go numb by X-Acto-ing tiny stencils of popular movie symbology so that I could tattoo them on small children. I do weird things for work sometimes.

Speaking of…

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Dressing up as Ramona Flowers from Scott Pilgrim vs. the World for our Summer Reading Kickoff party at work, where we all dressed as our favorite characters from novels (graphic novels included) that were later turned into films. Dan is responsible for the amazing goggles and war-hammer, and yes, you should be jealous of that fact. This was the first time where I ever got so into a costume that I would consider this ‘cosplaying,’ and it’s weird to think that my first time cosplaying happened on the clock at Barnes & Noble. I had some fairly extreme wig + goggles + tights + combat boots anxiety, but had an awesome time nonetheless. Especially after the event was over and I spent 3 hours at the information desk helping people, being the only person inexplicably in a costume in the entire store. I’m sure I confused some people. Except the people in the graphic novels aisle. I’m pretty sure that I delighted them.

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Making Jeni’s Roasted Strawberry & Buttermilk Ice Cream, from her amazing first book, Jeni’s Splendid Ice Creams at Home.

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I didn’t get to eat much of it, as it was contributed to a work potluck in the break room, but it was some delicious stuff.

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It was a reason to actually go out and buy buttermilk, something that I do not normally do, even if a recipe tells me to.

Now I am in the situation where I have an awful lot of buttermilk that is going to go bad soon if I don’t use it up (How can you tell if buttermilk has turned, by the way? This is an important question.), so some baking just had to be done. Loaves of banana bread were mixed up and baked, but I still had more left over, so I turned to another old favorite.

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Pinch My Salt‘s delicious Whole Wheat Orange Spice Muffins were a great way to get up early this morning to use up that buttermilk, plus make my whole house smell like oranges, which is always a plus.

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Just one swipe on that grater, and it’s all over for me. I love oranges. I need a more emphatic word than love, but my hands still smell like oranges, and I’m too distracted and enchanted too care.

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Just lovely.

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The oranges are zested and juiced, and then combined with whole wheat flour, flaxseed meal, and some wonderful warm spices.

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I always like this moment right before I whisk together my dry ingredients, when you can see all the different colors and textures. It’s like sand art, in the best sense of the word.

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The wet ingredients are not nearly so attractive unmixed. Or mixed, frankly.

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But chunks of walnut make an appearance as well. I like to keep the chunks fairly large just to make these muffins as rustic and homey as possible.

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I’m going to pretend that that’s also the reason why I don’t smooth out the tops of my muffins, but laziness is probably also a factor in that.

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But look at that gorgeous cracked top! It’s so worth it. The tops of these muffins are sweet and have just the right amount of crunch. The bottoms are moist and orangey and buttery and full of whole wheatiness.

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You can even pretend that they’re still healthy when you dump a bunch of butter on them and enjoy them with some tea on a Friday morning. I have made these muffins countless times, but this is probably the first time with actual honest-to-goodness buttermilk, not fakey whole milk and vinegar kitchen hacks.

There’s only one problem. Even with all of this hearty buttermilk-based baking, I still somehow have buttermilk in my refrigerator. Apparently in Louisiana people must be drinking this stuff, because I can’t think of any reason why I had to buy a whole liter of this stuff. What on Earth am I going to do?

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Oh dear. Summer has only just begun. Someone ask me to make them an ice cream cake, quick.

Indulge in some Honey Almond Peach Oatmeal. And then go back to whatever relatively unimportant thing you were doing before.

I’m taking a few precious minutes out from writing a theoretical care plan about a patient with acute exacerbation of chronic heart failure to tell you guys something really, really important.

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Life is better when you eat fancy oatmeal.

When I was a kid, fancy oatmeal meant being able to microwave my own packet of crappy pre-made stuff in an envelope all by myself, especially if it was the kind that came with that little weird jelly packet that you could draw your own designs with.

Now that I am an adult, I have gone past the phase of thinking that oatmeal is disgusting, and I am right back on the oatmeal train. Dan and I will frequently eat oatmeal for dinner if we are at a loss of things that we want to put in our mouths that actually exist in our house. And with all the work and school and hospital-experience nonsense that’s happening around here, it’s nice when you know you’ve got that canister in the pantry waiting for you.

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This weekend, we actually had a free morning together, so the oatmeal preparations got a little bit fancier than our standard nuts and honey fare.

Clockwise from the top left-left hand corner we’ve got some quick-cooking oats, some old fashioned oats (because I need my oatmeal to have some tooth to it, no mushy grossness for me), coconut, oat bran, cinnamon, raw sunflower seeds, and raw almonds. All pretty standard stuff around here.

But where does the “honey” and “peach” part come in?

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There we go. A fresh, ripe peach got thinly sliced, and honey was drizzled onto our nutty oatmeal goodness.

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Yes it was. Now, at this point, we got a little bit of attention from some hungry animals.

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I think it’s fair to say that your oatmeal is going to be really good when tiny cats want to know what you are up to on top of that counter.

Boiling water got poured on top, and then…

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Bam! Oatmeal! Of course, some stirring and delicate perfect placement of peach slices happened, too, but we don’t need to get into that.

Want to make some? I figured.

—–

Honey Almond Peach Oatmeal

Ingredients:
1/2 cup quick-cooking oats
1/4 cup old fashioned oats
1 tbsp. sweetened shredded coconut
1 tbsp. oat bran
1 1/2 tbsp. raw sunflower seeds
small handful of raw almonds
several generous shakes (I suppose that’s technically a dash) of ground cinnamon
1 tsp. honey
1/2 large peach, thinly sliced
boiling water (electric kettles are awesome for this exact purpose)

Directions:
Combine all of your oatmeal ingredients (except for the peach!) in a medium-sized bowl while you are waiting for your kettle to boil up your water. Pour boiling water over the top of your oatmeal to cover, and stir thoroughly. Use less water for some really sticky, thick stuff (that’s the way I like it) or more water if you’re into the creamy texture. The oatmeal should absorb the water fairly quickly, in 2-3 minutes.

Dan will often splash some whole milk into his oatmeal right here to make it even creamier. I am not on-board for the whole milk-in-my-oatmeal thing because I want it to be really thick and sticky, but I can see how it would be completely delicious. Milk is optional, but if you’re into it, go for it. It makes him super happy, if that’s any indication.

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Slice up your peach, and lay it on top. Arrange it in a pleasing fashion if you plan to take pictures or if you’re a big weirdo like me.

Now, when you’re eating it up, be sure to get some pieces of cool, fresh peach in with your sticky, gummy oatmeal so that you can fully experience the joy of having fancy oatmeal breakfast.

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Try to resist licking the bowl. It might be hard.

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Late for Work Smoothies

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I decided that I would indulge in two treats this morning. One, that I would allow myself to post on my blog after just completing a 49-page paper about lupus. (Didn’t think that there was that much of interest to say about lupus? You’re right! But certain things must be overlooked in the interest of getting a nursing degree.)

Two, that I would enjoy a delicious smoothie made by the best smoothie-maker that lives in this house. By not me, of course. By Dan.

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Dan’s smoothies are always delicious, always unique (which made it hard to pin him down on measurements for this recipe), and always enacted at the very last minute, hence the title…Late for Work Smoothies.

Since both of our work and school demands shove us out of the house earlier and earlier every morning, this smoothie is the perfect thing to waste those last few precious moments on as you’re attempting to run out of the door. It’s relatively quick to put together, super healthy, and a tarty kick to your taste buds first thing in the morning.

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Let’s get with the smoothie-making!

Late for Work Smoothies
from Dan’s kitchen imagination

A word to the wise: Take all of the following ingredients and measurements with a grain of salt. Measurements are not as important to my better half as they are to my OCD-tendency self.

Ingredients:
4 large ice cubes
heaping 1/3 cup frozen blueberries
heaping 1/3 cup frozen raspberries
2/3 cup oats
2/3 cup grape juice (but that’s just what we had on hand…you could substitute orange juice or cranberry juice and it’s just as delicious)
1/3 cup of pineapple juice, with some pineapple chunks thrown in, if you’re adventurous
1 whole banana (on the smallish side)
3 heaping scoops of fat-free vanilla yogurt (Let’s assume we all know what scoops means. We all do, right?)

Directions:
Add ice cubes to blender and give them a few pulses to get the ice chopped up first. We found that this works best with our blender so that the resulting drink still has delicious bits of fruit and oatmeal without large, distracting ice chunks getting in the way.

Toss everything else into the blender and blend away on the ‘chop’ setting. Again, we want little evenly distributed bits of fruit and goodness, not a completely liquified mess. I particularly love a smoothie that’s got some tooth to it, and chewing on those tiny bits of oatmeal makes me happy.

Pour it into your travel cup of choice and run out the door!

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This recipe makes around 20 oz. of bright purple smoothie craziness, perfect for your hardcore smoothie enthusiast, or just enough for two to share if you just want a fancy drink with breakfast.

You can make the whole thing even more tart and tangy by leaving out the banana, if you wish. But really, all that banana and oatmeal in there is all the breakfast you need, keeping you all filled up and ready to go until lunch, especially if you need to perform the exceptionally dreary task of writing a paper about lupus.

Drink it up and be happy all morning!

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Thankful for Pie – Mostly Wordless 2012 Edition

The simple things this year are what I’m thankful for. The little breaks from stress and school and other ridiculous things. The things that keep us sane (and keep us from freaking out about that dangling preposition up there the first sentence).

Simplicity.

So here we have, presented in no particular order, and without additional commentary, the good stuff.

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Happy Thanksgiving.

Blueberry Muffins for Lunch

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Over the past week, I’ve had 2 vaccines, a TB test, and two titers drawn, in addition to lots of waiting in doctor’s offices and the DMV. Something had to be better today in reward for my patience.

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I had to be allowed to make a giant mess of my kitchen and eat blueberry muffins for lunch because I said so. Not just any blueberry muffins, either. Amazing blueberry muffins devised by one of my primary girl crushes, Joy the Baker. Brown Butter Blueberry Muffins.

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A futuristic in-the-oven shot! It’s been a while. This took place when everything was just starting to smell so good that I may have been going a bit mad.

These muffins are awesome.

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Because Joy is a genius. She knows that the only way to make buttery muffins better is to make them taste even butterier.

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And to add crunchy, crumbly delicious topping.

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In addition to her fantastically silly and awe-inspiring blog, the Joy the Baker podcast also fills a void that I didn’t know I had. (And made me get way into shutterbean, thankfully!) And listening to her interview awesome inspirational people on We’re About to Be Friends makes me want to be a better blogger. Better baker. Better person. Better everything.

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Look at all those blueberries!

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Seriously. I’m probably obsessed. I may have just gotten a haircut that inadvertently (I swear!) looks a lot like hers on the cover of her new cookbook.

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Completely an accident. I promise. But I love it.

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I also totally ate blueberry muffins and milk for lunch, which is something of which I think Joy would totally approve.

365 Project – Week 18

I am sitting here right now in my office, dressed as a children’s book character (no giant head this time, though), experiencing severe hair anxiety. I have never learned how to put my hair in pigtails and have anything resembling a straight part back there. I’m sure no one else ever notices or cares, but this will probably plague me all day.

Onto the week!

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I felt as though I couldn’t truly embark on my new embroidery project without finishing up the old one. The orchids are getting their stems and leaves, which is some super exciting stuff.

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French toast with syrup, whipped cream, and cinnamon is an amazing thing. UH-mazing.

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Zucchini everywhere! We’ve had to do an awful lot of intervening with this one, doing the pollinating ourselves extremely early in the morning. Hopefully, these little guys will come through and find themselves in our pasta.

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This is how Bowie helps me read.

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The birds decided to hang out on the porch while the rain poured down, which struck me as quite amusing. Our recent bird feeder experiments have resulted in more birds and squirrels than we ever imagined. It’s like Snow White out there.

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Bubble tea! Greatest stuff ever. Especially coconut.

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I call this Bowie’s “quicksand” pose. He’s quite comfortable, really, but chooses to look like he’s in distress.

Let’s see how easily I can pass the day in knee socks, a belt, and complete hair anxiety – three things which I usually try to avoid. Just keep reminding yourself that it’s all for the kiddos.

365 Project – Week 17

I know I’m a little bit late this week with the 365 update, but it’s been a crazy weekend of bird-watching, garden-watering, and Tekken-playing. Because we’re awesome, that’s why.

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Pay no attention to the fact that the top name up there bears a striking resemblance to #2, which is a thinly-veiled attempt by my friend Jonathan to psych me out. The true situation remains that I beat him by over 10,000 points on In Bloom in Rock Band, and no amount of fiddling with the high score display will change that.

I also totally killed it on Blitzbrieg Bop on expert bass mode, much to our mutual surprise.

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Sometimes work days are a little slow on the creativity, but Dan came out punching with the smoothie-making right before I left. Yum!

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Bowie found a new place to nap in my office. Now he can track my every move in here from someplace other than my lap or the back of my chair.

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Breakfast for dinner! Scrambled eggs, sausage, and spinach is our go-to thing to make when nothing else sounds worth the effort. Delicious!

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Dan and I gussied up a bird feeder that had been languishing under our patio and put it out in the open where the birds could enjoy. Since then, it’s been crazy bird times out there. I predict that when we get to our 60s, we’ll be out in the woods with binoculars, counting warblers while wearing funny hats.

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A new kitchen experiment, created by Dan. A neighbor gave us a big bag full of hot peppers from his garden, and we filled them with homemade mashed potatoes and bits of ham and then baked them, turning them into tiny little twice-baked potato pepper bombs.

Dan enjoyed them, but I was physically unable to eat more than two before being forced to hold in a mouthful of milk for several minutes to quench the burning. Oh, the burning.

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Our library opened! This significance of this event is probably not immediately obvious, but New Orleans East has been without a proper library since Hurricane Katrina. Nearly seven years with just a little mobile-home-trailer Bookmobile sitting in an empty parking lot, but now it’s a real place with lots of great brand new stuff. I intend to be a loyal patron.

SUPER-BONUS-PICTURE-BECAUSE-I-WAS-LATE-TO-POST-THIS-WEEK:

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Baby possum! Opossum? Possum! This little guy likes to cut through our yard every afternoon for some reason, and the first time he was spotted, he trotted into the garage and seemed to make himself at home. He is adorable and probably vicious. I hope he figures out a new route if he chooses to become less skittish and unfriendly. Right now, he’s just big-eared and cute.

365 Project – Week 9

After a whole week of photos not containing food (I don’t think sake really counts), here comes a whole bunch to ruin all that progress. Only homemade food, though. I think that counts for something. Right?

Probably not.

365 2012-02-25

Blocking wires make life easier. There’s not much else to say.

365 2012-02-26

A slightly out-of-focus rose bud, the very first one from the rose bush/tree-thing that Dan got me for Valentine’s Day. Right now, it takes up a place of honor on the edge of our vegetable garden, waiting for spring to properly take hold.

365 2012-02-27

I finally got off of my butt in the morning and made myself a protein-packed breakfast, worthy of admiration from many a food-blogger (particularly you, mixxedtape, your breakfasts make me rather jealous every morning). Quinoa, tomatoes, and onions, with a poached egg and wheat wrap…kind of an off-the-top of my head huevos rancheros (something I really miss about Colorado is not being able to order this in almost any restaurant…).

365 2012-02-28

Baby blanket! Finished up my special project for the upcoming special baby! More coming later, after all gifts have been sent, so as to ruin any surprises. For those of you who hate to wait for surprises (and any expectant parents should definitely NOT click any further), check out the Ravelry page.

365 2012-02-29

Made pizza with my love. You can see the pretty clear delineation of cheese vs. no-cheese here, one of the many weirdnesses I’ve learned to live with and love about my Daniel.

365 2012-03-01

My mom bonding with Bowie. He loves when she comes around and always comes out of whatever hiding place he’s in to come and find her when she’s around.

365 2012-03-02

I fancied myself a genius today when I came up with a better system for letting my freshly-cleaned records dry than perching them up on the corners of books like I’ve been doing. I cut up some toilet paper rolls and used them as spacers, letting me stack up a whole bunch to dry in a much smaller space. I can’t believe I’ve been working on this for this many months and it took me this long to figure out a better way. Geez.

Onto the rest of the day…more record cleaning, more watching Misfits on Hulu, going to work at some point, and trying to convince myself that I shouldn’t make these amazing-looking homemade Oreos. Not just yet. I suspect I might lose that battle eventually.