Relic by Alan Dean Foster

Relic by Alan Dean Foster

My rating: 4 of 5 stars


Jacket Blurb: Once Homo sapiens reigned supreme, spreading from star system to star system in an empire that encountered no alien life and thus knew no enemy . . . save itself. As had happened many times before, the basest, most primal human instincts rose up, only this time armed with the advanced scientific knowledge to create a genetically engineered smart virus that quickly wiped out humanity to the last man.

That man is Ruslan, the sole known surviving human being in the universe. Rescued from the charnel house of his home planet by the Myssari--an intelligent alien race--Ruslan spends his days as something of a cross between a research subject and a zoo attraction. Though the Myssari are determined to resurrect the human race, using Ruslan's genetic material, all he wants for himself and his species is oblivion. But then the Myssari make Ruslan an extraordinary offer: In exchange for his cooperation, they will do everything in their considerable power to find the lost home world of his species--an all-but-mythical place called Earth--and, perhaps, another living human.

Thus begins an epic journey of adventure, danger, heartbreak, and hope, as Ruslan sets out in search of a place that may no longer exist--drawn by the slimmest yet most enduring hope.


Read for January book group.

This wasn't quite what I expected. I either didn't read the jacket blurb or I forgot what the jacket blurb said. What I thought I was getting into was the Unidentified Object In Space theme.

What I got was a moderately interesting story about Ruslan, purportedly the last human alive after the Aura Malignace virus swept through humanity, killing every human on every human settled planet. Why Ruslan was immune, he doesn't know. Ruslan was found by the Mysarri, a gentle and polite race of tripodal aliens who were beyond excited to have a live specimen to study and talk to. Ruslan fully understands his role in Mysarri society - he's a valued and prized specimen. When pressure increases to start cloning Ruslan in the name of preservation, he balks, then strikes a deal - if the Mysarri will search for the location of Old Earth, he'll consent to being cloned. This sets off a chain of events that will change everything.

I think what kept my attention with this one was it was so very different from anything I've read previously. The plot was steady, Ruslan is a mature character (by "mature" I mean he's probably over 60), the aliens were interesting, and like a gentle but steady current when canoeing, I found myself being pulled along with no resistance.

Ruslan and his alien keepers visit a couple of previously human settled worlds in search for clues of Old Earth, and what happens on those worlds was just enough to keep the plot from bogging down. The world building too, was kinds neat.

This isn't to say the book isn't without a few quirks, but if I name those quirks, I think I'd be giving away a couple of pleasant plot twists and I don't want to do that. I will say, though, there is a number reveal in the book that I felt was too high. It was kinda neat, but, still, unrealistically high.

I'm not sure this could be quantified as a space opera, even though it spanning multiple planets and possibly galaxy's. Definitely "last man on earth" trope. Not an action book. It's a well written book that kept me engaged more than the last several scifi books have. Recommended.



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Recipe Review from 1/20/2019

Two more recipes modified from my America's Test Kitchen TV show cook book.  While I greatly enjoy the show and recipes, I have noticed they sometimes over engineer a recipe.  The skillet lasagna was good - would have been better with Italian sausage.  The chicken and rice recipe had me moving the chicken around more than seemed necessary (so I didn't).   But, then recipes are just guidelines.

And as usual, I didn't think to take pictures.... 

The Meal Plan from last week:
Sun (L) leftover brats (S) Skillet Lasagna
Mon (yoga) leftover Lasagna
Tues - leftover lasagna
Wed - Chicken Broccoli and Rice
Thurs (yoga) - leftovers
Fri (off) - Sheet pan salmon
Sat (L) leftovers (S) leftovers

Lunches - a mishmash of fruits, veggies and leftovers

Skillet Lasagna (modified from America's Test Kitchen TV Show Ckbk) gluten free option
I've been in the mood for lasagna, but didn't want to commit to a 9x13 pan for two of us. Yes, I could freeze some, but I've been trying to reduce what I have in the freezer, not add to it. Which reminds me, I need to defrost the basement freezer...

This was a bit time consuming, so perhaps not the best for a weeknight meal unless you've got a bit of extra time. Original recipe calls for a "meatloaf blend" of pork, veal and beef, which just isn't available in my corner of the States. I waffled about using Italian sausage and went with half pork and half beef - because I told the Husband I would make him Cranberry meatballs next week.

The flavors in this dish are bright and a bit bland. If I were to make this again, I'd use Italian Sausage.

Serves 6 (I got two suppers for two and two lunches for one out of this)
1 (28oz) can diced tomatoes
1 tbsp olive oil
1 cup onion, diced
3 garlic cloves, minced
1/8 tsp red pepper flakes
1 lb pork/beef mix (I recommend Italian sausage)
10 curly-edged lasagna noodles, broken into 2" pieces
1 (8oz) can tomato sauce
1 oz Parmesan cheese, grated (about 1/2 cup packed)
1 cup Ricotta cheese (I used cottage cheese)
3 tbsp chopped fresh basil leaves

1) Place diced tomatoes into a 4 cup measuring cup. Add water until mixture measures 4 cups.

2) Heat oil in a skillet over medium high heat. Add onion and cook until onion begins to brown (6-8 minutes). Stir in garlic and red pepper flakes and cook about 30 seconds. Add ground meat and , breaking it apart into crumbles, until no longer pink. **I recommend draining any excess fat off at this point.

3) Scatter the pasta over the meat but do not stir.  Pour the diced tomatoes with their juice and the tomato sauce over the top.  Cover and bring to a simmer.  Reduce the heat to medium low and simmer, stirring occasionally, until the pasta is tender (10-20 minutes).

4) Remove the skillet form the heat.  Dot with heaping spoonfuls of ricotta or cottage cheese. Cover with parmesan (My notes:  preheat the broiler and place pan under broiler until cheese is nicely melted and lightly browned).  Let stand 5-10 minutes. Sprinkle with basil.  Serve.


Chicken with Broccoli and Rice  (modified from America's Test Kitchen TV Show Ckbk)
Another comfort-food type dish.  I did a couple of modifications - I used chicken thighs instead of breasts, I used white and wild rice (not a pre-packaged blend, I precooked the wild rice then added to the dish with the white), I used fresh broccoli that I blanched and drained (I needed broccoli for another dish), and I did not mix in the cheddar cheese but sprinkled it over the top instead.

Serves - 6ish.

4 (6-8oz) boneless skinless chicken breasts (I used 1 lb boneless, skinless chicken thighs)
1/2 cup AP flour
3 tbsp vegetable oil
1 cup onion, mincd
1 1/2 cup long grain white rice (I used 1 cup white, with 1 cup pre-cooked wild rice)
3 garlic cloves, minced
4 1/2 cups chicken broth
1 (10oz) pkg frozen broccoli florets, thawed (I used 10oz fresh broccoli, blanched, and drained)
4 oz cheddar cheese, shredded
1 tsp hot sauce

1) Pat chicken dry with paper towels and season with salt and pepper.  Dredge chicken in flour to coat and shake off any extra.  Heat 2 tbsp oil in a 12" skillet over medium-high heat until just smoking.  Brown the chicken well on one side only, about 5 minutes.  Transfer to a plate and set aside.

2) Heat 1 tbsp oil in pan (My notes - since I used chicken thighs, I skipped this step and browned the onions in the rendered chicken fat - flavor boost!).  Add the onion and cook until softened, about 5 minutes.  Stir in rice and garlic until fragrant, about 30 seconds.

3) Stir in the broth, scraping up any browned bits.  (My notes - this is where I added the pre-cooked wild rice).  Cover and cook over medium heat until [most] of the liquid is absorbed and the chicken is cooked through (about 165* for thighs).  About 10-15 minutes.

4) Remove chicken, brushing off any bits of rice, and transfer to a warm plate.  Cover with foil and set aside.  Return skillet of rice to medium-low heat, cover and continue to cook, stirring occasionally, until all the liquid is absorbed and the rice is tender (another 8-12 minutes).

5) Remove from heat, gently stir in broccoli, half of the shredded cheddar cheese, and hot sauce. Return chicken to top, sprinkle with remaining cheddar, and let stand until cheese is completely melted (my notes - I put under the broiler for a minute or so - until cheese was bubbly).


Kimchi Soup (Ckng Lght) vegetarian option*, gluten free option**
Delicious!  Easy!  Warming!  Make it!

Makes about 2 servings.

1 tablespoon toasted sesame oil

Photo from Cooking Light

1 cup scallions, sliced (from 8 scallions)  (I used less...maybe 1/2 cup?)
2 tablespoons garlic cloves, sliced (about 4 garlic cloves)
1 (1-in.) piece fresh ginger, peeled and minced
1 (32-oz.) pkg. unsalted chicken or vegetable broth*
2 tablespoons lower-sodium soy sauce**
1 to 2 tablespoon gochujang
7 ounces silken tofu, cut into 4 1/2-in-thick x 3 1/4-in.-long slices (from [14-oz.] pkg.)
1 1/2 cups kimchi (I drained before adding to soup)
1/4 cup chopped fresh Korean chives or garlic chives (optional)

Heat oil in a Dutch oven over medium-high; add scallions, garlic, and ginger. Cook, stirring often, until soft, about 3 minutes.

Add broth, soy sauce, and gochujang; bring to a boil. Reduce heat to low, and add tofu and kimchi, stirring once, until heated through, about 3 minutes. Sprinkle with Korean chives, if desired.


Sheet Pan Salmon with Potatoes and Broccoli (Cooks Country) gluten free
So easy!  Delicious!  One of the few times I can say, I made this as written.  No changes.  Wait, except one.  I didn't have chives for the "dressing" so I skipped it.  Oh, and I didn't skin the salmon.  Easier done after it's baked.   Other than that, made as written!

And I'll admit, I'm not a broccoli fan,  but in this recipe it works.  Especially with the  honey mustard.  From start (pulling stuff out of the fridge) to finish (food on the table) maybe an hour total with time to clean up.  This is good enough that I would serve it company, perhaps with some crusty bread or a Caesar salad on the side .  Recommended!

photo from Cooks Country.

Serves 4

2	teaspoons plus 5 tablespoons extra-virgin olive oil

Salt and pepper

1	pound small red potatoes, unpeeled, halved

1	pound broccoli florets, cut into 2-inch pieces

¼	cup minced fresh chives

2	tablespoons whole-grain mustard

2	teaspoons lemon juice

1	teaspoon honey

4	(6- to 8-ounce) center-cut skinless salmon fillets, 1 to 1 1/2 inches thick

1. Adjust oven rack to lowest position and heat oven to 500 degrees. Pat salmon dry with paper towels, then rub all over with 2 teaspoons oil and season with salt and pepper. Refrigerate until needed.

2. Brush rimmed baking sheet with 1 tablespoon oil. Toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Arrange potatoes cut side down on half of sheet. Toss broccoli, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in now-empty bowl. Arrange broccoli on other half of sheet.

3. Roast until potatoes are light golden brown and broccoli is dark brown on bottom, 22 to 24 minutes, rotating sheet halfway through baking.

4. Meanwhile, combine chives, mustard, lemon juice, honey, remaining 2 tablespoons oil, pinch salt, and pinch pepper in bowl; set chive sauce aside.

5. Remove sheet from oven and transfer broccoli to platter, browned side up; cover with foil to keep warm. Using spatula, remove any bits of broccoli remaining on sheet. (Leave potatoes on sheet.)

6. Place salmon skinned side down on now-empty side of sheet, spaced evenly. Place sheet in oven and immediately reduce oven temperature to 275 degrees. Bake until centers of fillets register 125 degrees (for medium-rare), 11 to 15 minutes, rotating sheet halfway through baking. Transfer potatoes and salmon to platter with broccoli. Serve with lemon wedges and chive sauce.

No Good Dragon Goes Unpunished by Rachel Aaron (Heartstriker #3)

No Good Dragon Goes Unpunished by Rachel Aaron

My rating: 4 of 5 stars



 Jacket Blurb:  When Julius overthrew his mother and took control of his clan, he thought he was doing right by everyone. But sharing power isn’t part of any proper dragon’s vocabulary, and with one seat still open on the new ruling Council, all of Heartstriker is ready to do whatever it takes to get their claws on it, including killing the Nice Dragon who got them into this mess in the first place.

To keep his clan together and his skin intact, Julius is going to have to find a way to make his bloodthirsty siblings play fair. But there’s more going on in Heartstriker Mountain than politics. Every family has its secrets, but the skeletons in Bethesda’s closet are dragon sized, and with Algonquin’s war looming over them all, breaking his clan wide open might just be the only hope Julius has of saving it.

Read as an audio book.

Book #3 in the series, you do need to read these in order.

Julius has overthrown his mother and the full Heartstriker class is descending up on the mountain for the first ever Dragon Council vote. Julius continues to face challenges from all sides as he forces the clan into change - his older brother Gregory attempts to kill him and then his mage and Bethesda schemes reach far despite being magically bound. Julius is pushing Chelsea to the edge with his demands to know why he can't free her from her bonds of servitude. While Marci and Ghost are being courted by the likes of Amelia, Raven, and Algonquin for powers she has yet to claim.

Technically, I shouldn't be enjoying these books because the base elements are exactly what I don't care to read: fantasy, young adult, coming of age, Very Special Snowflake syndrome, main character who runs around going "I don't understand!'...but yet (so far) the books work for me. I think in great part because I'm reading on audio and the narrator does an outstanding performance.

I'm not saying these books are perfect, however. I have found aspects of the dialog and scenes repetitive; in the middle of a fight scene, where action is imperative, our characters are carrying on an internal monologues that go on far longer than the fight scene should realistically last; and I personally, do not care for Very Special Snowflake Syndrome (aka Marci). And I admit this even when Marci is one of the more interesting characters, but....it's gone too far. Julius continues to annoy me. At some point the whining has to stop.

Aspects that keep me coming back: interesting supporting characters, deftly woven plots, fantastical world building, and the overall premise of the storyline.

This latest installment received four stars from me because I guessed the ending incorrectly. I didn't see coming what actually happened (and I'm being purposely vague). I had mentally assumed a different track based on past experience. So a tip of my hat to Ms. Aaron for that lovely bit of misdirection.

Recommended if you've read the first two in the series. Highly recommend the audio books.



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Recipe Review from 1/13/2019

A couple years ago I bought the companion tome *cough * cook book from the America's Test Kitchen TV Show.  Now why America's Test Kitchen can't make this book smaller - like offer single years, heck, even just five years at a go, I don't know.  But my version has 16 years in it, it weighs a ton, and is difficult to work with and I have to be careful where on the shelf it's stored so I don't end up with a warped shelf. 

And I haven't been using it enough.  So I pulled it out (good thing I've been lifting weights) and picked out a couple recipes - Jambalaya and Chicken Pot Pie.   Results below!

Of course, I forgot to take pictures.  Dishes turned out as visually appealing as they do written. 


The Meal Plan:
Sun   (L) leftovers   (S) Jambalaya
Mon (yoga)  leftover Jambalaya
Tues - Chicken Pot Pie 
Wed - leftovers
Thurs (yoga) - leftovers
Fri (yoga) - take n bake pizza
Sat (L)   leftovers   (S) brats and baked beans

Skillet Jambalaya (modified from ATK TV Show Cook book) gluten free
I do love a good jamabalya, and if it's from ATK, it should be good.  And it was, but I've noticed that sometimes even ATK can make things more complicated than it needs to be.

My modifications - I used boneless skinless chicken breasts and I skipped the chopped fresh parsley.  I cubed the chicken at the start and sauted, rather than futzing with skin and bones at the end of cooking. 

I also thought this could have benefited from a dash of Creole or Cajun seasoning - not a lot, but a tich.  Perhaps on the chicken prior to cooking?  Just salt and pepper left the dish a bit bland, and had us reaching for the Siracha sauce.  Still, recommended for ease of prep and leftovers. 

Made about 7 servings (three meals for two, then one bowl for one)

1 1/2 lbs boneless skinless chicken breasts, cut into 1" cubes
vegetable oil
1/2 lbs andouille sausage, cut into 1/4" coins  (kielbasa is a good substitute if you can't find andouille)
1 cup chopped onion
1 red bell pepper, stemmed, seeded and chopped
5 garlic cloves, minced fine (about 1 1/2 tbsp)
1 1/2 cup long grain white rice
1 (14oz) can diced tomatoes, drained
1 (8oz) bottle clam juice
2 1/2 cups chicken broth (low sodium preferred)
1 lb large shrimp (31-40 shrimp/lb) peeled and deveined

1.  Heat a table spoon of oil in a large skillet over medium high heat.  Season chicken with salt and pepper.  Saute chicken until just browned on all sides, remove from pan and set aside.

2.  Saute andouille (or kielbasa) and cook until lightly browned on both sides.  Remove from pan and set aside.  Remove any excess fat from pan, leaving about 1 tbsp or less.

3. Add onion, bell pepper, garlic and 1/4 tsp salt to pan, scrapping any browned bits off the bottom.  Cook until onion is softened, about 5 minutes.  Add the rice and cook until edges turn translucent, about 3 minutes.  Stir in the tomatoes, clam juice and chicken broth; bring to a simmer.  Return chicken and juices to pan.  Cover, reduce heat to low, and cook for about 30 minutes.   My notes: Check periodically to ensure there is enough liquid in the pan to keep the rice cooking and prevent burning to the bottom of the skillet.  Add 1/2 cup of water as necessary.

4.  Stir shrimp and sausage into the rice and continue to cook, covered, over low heat until shrimp are fully cooked and rice is tender.  Remove from heat and let stand 5 minutes.  Season with salt and pepper and serve.

Skillet Chicken Pot Pie with Biscuits!  (modified from ATK TV Show Cook book)
I've had a hankering for pot pie and with temps dipping below zero, this recipe fit what I was looking for.  I did make the biscuits that came with the recipe and they are definitely were easy enough to justify the time.   You can buy the Pillsbury or store brand for simplicity.

Other than baking the biscuits, the whole dish is made in one skillet.   I also simplified this one, by cutting the chicken breasts before browning so I wouldn't have to futz with at the end of the dish.  I had about 4oz of mushrooms in my fridge from a quiche I made the week before, and quartered those and added to the pan with the onion and celery. 

First bites I was a bit disappointed that the sauce wasn't thicker and that it came across a bit bland, but as we ate the leftovers, the consistency thickened nicely and the flavors really came through.  Recommended!

Made 5 servings for us; two dinners and lunch for one. 

Biscuits
2 cups AP flour
2 tsp sugar
2 tsp baking poweder
1/2 tsp table salt
1 1/2 cups heavy cream

Filling
1 1/2 lbs boneless, skinless chicken breast, cut into 1" cubes
salt and pepper
4 tbsp unsalted butter
1 cup onion, diced
1 celery rib, diced
1/4 cup AP flour
1/4 cup vermouth (I used a dry sherry)
2 cups low sodium chicken broth
1/2 cup heavy cream
1 tsp dried thyme
2 cups frozen peas and carrots mix, thawed

Biscuits
1.  Preheat the oven to 450* with oven rack in the upper middle.   Prepare a baking sheet with parchment paper and set aside.

2. Whisk the flour, sugar, baking powder and salt together in a large bowl.  Stir in the cream until a shaggy dough forms.  Turn the dough out on to a lightly floured work surface and gather into a ball.  Knead dough briefly until smooth.  About 30 seconds to 1 minute.

3.  Pat dough into a 3/4" thick circle.  Cut biscuits into rounds using a 2 1/2 inch cutter or wedges using a knife.   My notes:  I used a sturdy glass since I don't have a round cutter.

4. Place dough on prepared baking sheet.  Bake until golden brown, about 15 minutes.  Remove from oven and set aside.

Filling
1. While the biscuits bakc, season the cut chicken with salt and pepper.  Melt 2 tbsp butter in a 12" skillet over medium high heat.  When foaming stops,  add chicken and brown on all sides, remove chicken to a plate and set aside.

2.  Add remaining 2 tbsp butter to the skillet and return to medium heat until melted.  Add onion, celery,  (My notes: this is where I added quartered mushrooms) and dash of salt and cook until the onion is soft.  About 5 minutes.  Stir in the flour and cook, stirring constantly until the flour is well incorporated, about 1 minute.

3. Stir in the vermouth and cook until evaporated.  Slowly stir in the broth, cream and thyme and bring to a simmer.  Return chicken and juices to the pan, add the peas and carrots, and cook another 10 minutes - or until chicken is cooked through and sauce is nice a bubbly.  Serve with biscuits.



 

Recipe Review from 1/7/2019

Two new recipes from last week - both made lots of leftovers so I didn't have to do any cooking mid-week.  Which was good given I had my usual after work classes, one after work presentation to give, and the Husband was out of town one night.   Being able to pull something out and reheat made for stress-free evenings. 


The Meal Plan
Sun (L) leftover barley   (S) Salmon Noodle Casserole
Mon (yoga)  casserole
Tues (DH out)  casserole
Wed - casserole
Thurs (yoga)  probably casserole
Fri  - butter chicken leftovers
Sat (L) butter chicken leftovers  (S) out


Lunches - Butter Chicken


Instant Pot Butter Chicken (modified from Well Plated Blog)
This was my second time using the saute feature in my Instant Pot, and with sauteing the spices, it is a MUST that you turn the Instant Pot off  to prevent burning or from getting a "burn" warning.  Which is what happened to me, despite being careful. 

However, the dish wasn't a loss, the chicken was cooked perfectly, and it was perfect for lunches and suppers during a cold, damp, chilly week.

Now, the husband doesn't like cauliflower, so I tried to keep the florets somewhat larger so I could separate them ahead of time.  He did note, there is enough spice in this to cover the taste so it was alright.   I liked the addition of the cauliflower because it was a little extra veggie "hit".   Recommended! 

I got about 10 servings out of this when served with rice. 

Photo from Well Plated by Erin

1 tbsp oil
1 cup diced yellow onion
4 tsp minced garlic
1 tbsp minced fresh ginger
1 1/2 tbsp curry powder
2 tsp garam masala
1 tsp chili powder
3/4 tsp salt
1 tbsp water (or more)
1 (28oz) tomato sauce
1 small cauliflower, florets broken into bite sized pieces
2lbs boneless, skinless chicken breasts   (I used boneless, skinless chicken thighs)
2 tbsp butter, quartered
1/2 cup half in half or full-fat coconut milk (recipe author notes reduced fat/fat free adds too much liquid)
1/2 plain Greek yogurt  (bought it, forgot it)

Prepared basmati riceOptional - Chopped fresh cilantro

Add the oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash or water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that have stuck. Make sure you remove all of the stuck on bits so that you don't trigger a burn warning.

Add the tomato sauce and cauliflower florets and stir to combine. Lay the chicken on top, then scatter the butter pieces over the top. Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.   I cooked for 10 minutes, then immediately vented. 

Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce.  By cutting chicken ahead of time, you can skip this step.  Which is messy.  Stir in the half and half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and a sprinkle of fresh cilantro if desired.


[Salmon] Noodle Casserole (Ckng Lght, Oct 2018)
First off, I subbed Salmon for the Tuna just 'cause I could.

This was a bit different that other tuna noodle casseroles in that the sauce isn't the dominant feature.  This made a lighter cream-type sauce that wasn't and overwhelming gooey mass.  Which is GOOD. 

While the ingredient list looks overwhelming, it really isn't - you only have to prep the mushrooms, onion and garlic.  Oh, and lemon zest if using.  This does come together in about an hour, with time for clean-up before sitting down for dinner.  This does make a 9x13 pan and it reheats beautifully.  I would make this one again - Recommended. 

I got 8 servings out of this

Photo  from cookinglight.com

12 ounces uncooked whole-wheat egg noodles
1 tablespoon canola oil
8 ounces cremini mushrooms, chopped
1 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme leaves
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups unsalted chicken stock
2 1/2 cups 2% reduced-fat milk
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons lemon zest plus 1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 (4-oz.) cans unsalted albacore tuna in water, drained  
I used 3 5-oz pkg vacuumed sealed salmon packets
2 tablespoons chopped fresh dill, plus more for garnish

Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat. Drain and transfer to a large bowl.

Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly.

Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill.

Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes. Garnish with dill.

Recipe Review from 12/30/2018

This posting wraps up the recipes for 2018 and kicks off 2019.

The Meal Plan:
Sun (L) out (S) leftovers/Risotto
Mon - New Year's Eve Potluck
Tues (L) Risotto  (S)  Fish Stew
Wed - Fish Stew
Thurs (yoga) - Fish Stew
Fri - Fish Stew

Lunches - Barley, Kale and Butnut Risotto (me);  veggies (Husband)

Barley, Kale and Butternut Risotto (Lidia Bastianich) vegetarian option
First, recipe on Lidia's website states it serves 6-8.  Try 8-10. This made a lot and it was very filling. 

I modified somewhat and used my Instant Pot to cook the barley in step one, rather than boil for 30 minutes. I cut back on the water ratio and cooked for 15 minutes.  

This was...okay.  I found it sat rather heavy on my stomach - overly filling perhaps?  So my portion sizes were perhaps on the smaller size. The butternut squash was the prevalent flavor, with everything else fading into blandness in the background.  By the end of the week, I was adding salt to counter the sweetness of the butnut and give the rest any kind of flavor.   I will note it did stay creamy when re-heated.

If you're looking to feed a group of vegetarians, this would be a good dish. 

1 teaspoon kosher salt, plus more for the cooking water and to taste
2 fresh bay leaves

photo from lidiasitaly.com

2 cups pearled barley
8 cups chicken stock
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
1 cup dry white wine
1 medium bunch kale (about 1 pound), stemmed, leaves coarsely chopped
4 cups ½-inch cubes butternut squash
3 tablespoons butter, cut into bits
¾ cup grated Grana Padano

Bring a large saucepan of salted water to a boil. Add the bay leaves and barley, and simmer until the barley is about halfway cooked (just beginning to become tender on the outside, hard in the center), about 30 minutes. Drain well.

Bring the stock to a bare simmer in a medium saucepan over low heat; keep it hot. Add the olive oil to a large Dutch oven over medium heat. When the oil is hot, add the onion and about ⅓ cup of the hot stock. Simmer until the stock reduces away, about 3 minutes. Add the carrot and celery, and cook until slightly softened, about 4 minutes.

Add the drained barley, and toss to combine. Let the barley dry in the pot for a minute, then add the wine. Simmer until the wine is absorbed, then add enough of the stock just to cover the barley. Add the kale and butternut squash, and stir to combine. Simmer until the first batch of stock is absorbed, about 7 minutes. Season with the salt, and keep adding stock to cover, until the barley is creamy and the vegetables are cooked, about 15 minutes more.

Off heat, add the butter and grated cheese, mix well to combine, season with salt if necessary, and serve.

North Carolina Fish Stew (modified from Cooks Country) gluten free
This is a simple recipe that comes together in about an hour from start (pulling the cutting board out) to finish (soup on the table).   I had a couple of modifications also noted in italics below - I removed the bacon and set aside, then drained off excess bacon fat and returned 1 tbsp to the pan for the onions.  I added the tomato paste before the water to bloom the flavors and allow some onion to infuse the paste.

Because there's only two of us, I only cooked two eggs at a time.

Photo shows this being served with classic white "wonder" bread.  I prefer a rustic loaf from the co-op or something homemade.   

This was outstanding!  Loved this dish!  The Tabasco added the perfect amount of heat, the fish was tender, I loved the egg yolks mingling with the sauce.  My only recommendation would be to cut the potatoes into cubes rather than disks because disks were awkward to eat.  I'll definitely be making this again!   RECOMMENDED!

Recipe says serves 8.  I got 10 servings out of this dish.    

photo from Cooks Country via Pinterest

6 slices thick-cut bacon, cut into 1/2-inch-wide strips
2 onions, halved and sliced thin
1 1/2 tsp Salt
1/2 tsp teaspoon red pepper flakes
6 cups water
1(6-ounce) can tomato paste
1 pound red potatoes, unpeeled, sliced 1/4 inch thick  (small cubes might be better)
1 bay leaf
2 pounds skinless white fish (cod or haddock) fillets, 1 to 1 1/2 inches thick, cut into 2-inch chunks (I used cod)
8 large eggs

1. Cook bacon in Dutch oven over medium heat until crispy, 9 to 11 minutes, stirring occasionally. **Remove bacon to a paper towel, and drain off excess bacon fat if necessary.  I returned 1 tbsp to pot to saute onions.   Otherwise, my soup would have been swimming in bacon fat. 

Add onions, 1 1/2 teaspoons salt, and pepper flakes and cook until onions begin to soften, about 5 minutes.

2. **I added tomato paste to onions first to allow the flavors to bloom.  THEN I added the water.  Stir in water and tomato paste, scraping up any browned bits. Add potatoes and bay leaf. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook at vigorous simmer for 10 minutes.

3. Reduce heat to medium-low and stir in Tabasco. Nestle fish into stew but do not stir. Crack eggs into stew, spacing them evenly. Cover and cook until eggs are just set, 17 to 22 minutes**. Season with salt to taste. Serve, passing extra Tabasco separately.  **After the first night, I poached my eggs separately then added to my bowl. 

Year in Review 2018

Happy New Year!  

My 2018 recap.  It was a very good year! 

Roads Traveled 

February - Las Vegas, NV

NV Veteran's Memorial

Hoover Dam from the new bypass Bridge. Way up HIGH!

August - San Jose, CA Worldcon!

Intel Headquarters - so much started here!

Yes! THE Apple Headquarters!

September - Oregon and Hwy 2

Mt Hood from Dundee

Spokane Falls, Spokane WA

Lake Pend Orielle, Sandpoint ID

Marias Pass, Glacier Nat Park, MT

North Theodore National Park, North Dakota

Sign says it all!

November - Tehachapi,  CA

Stallion Springs, CA

Sequoia National Park

General Sherman Tree - largest tree in the world in volume

Tehachapi Loop - a railroading destination!

Mission San Miquel, Paso Robles, CA

Niner Winery, Paso Robles, CA

Books Read (Novels, Novellas, Novelettes, Short Stories)

2018 - 122  (31568 pages approx)
2017 - 122  (29857 pages)
2016 - 119 (32652 pages)

2015 - 89 (25726 pages)

2014 - 89 (28442 pages)
2013 - 98    (28277 pages)
2012 - 129  (32617 pages)
2011 - 115  (30365 pages) 
2010 – 80   (21848 pages)
2009 – 45   (16094 pages)
2008 – 45   (14456 pages)







New Recipes Tried

photo from cookinglight.com  Lazy Lasagna Soup

2018 - 106
2017 - 100
2016 - 133
2015 - 98
2014 -  109
2013 -  125
2012 -100 
2011 - 95
2010 – 82
2009 - 92
2008 - 129
2007 - 120
2006 - 103
2005 - 137
2004 - 143
2003 - 154


A bit of Cycling
2018 - 160
2017 - 25   (see photo of puppy above...)
2016 - 250  I just couldn't fit in those last 50 miles!  Still...better than 2015.  I did do the Mesabi Ride again this year. 
2015 - 50    Oh,  this was just dismal...
2014 - 292 road 
      Jane Addam's Trail 
      Mesabi Trail Ride
2013 - 300 road
2012 -  572.5 road 
      Heartland Trail, MN - 38 miles
      Badger State Trail, WI - 56 miles
      Mesabi Trail Ride, MN - 68 miles
2011 - 470 road
      Menominee River Century - 50  miles
      Mesabi Trail Ride - 50 miles
2010 – 701 personal best!
      Split Rock Century (my first!) - 100

2009- 250

A Smidgen of Knitting
(this wasn't the only thing I knit...)

pattern: Multnomah Falls

Have a splendid 2019!  Please stay tuned for more recipes, book reviews, travel adventures (one coming up in February) and odds and ends! 

Recipe Review from 12/24/2018

What started out as a quiet and uneventful week, ended with 12" plus of snow in 24 hours.  Then the temperature dropped to below 0*.    Winter is Here...

Lots of recipes to wrap of the end of the year!  I especially liked the Chicken Tikki Masala

The Meal Plan:
Sat (L) BLT's with egg and avocado  (S) leftover lentil soup
Sun (L)  leftovers       (S) Slow Cooked Vietnamese Soup (pho)
Mon - leftover pho
Tues (Off) (L) leftovers  (S)  Lamb chops and Ceasar green bean salad
Wed - Chicken Tikki Masala
Thurs - leftover Tikki
Fri - leftover Tikki

Lunches (Husband) veggies  (me)  Mediterranean Chicken and Quinoa stew


Instant Pot Mediterranean Chicken and Quinoa Stew  (Ckng Lght, Nov 2018) gluten free
Slow cooker directions can be found by following the link above.

It's taken a bit to figure out, but I think I love my Instant Pot.There is something about being able to chop, plot, cook, vent, and cool a dish in about an hour that is very appealing. Yes, I still love my slow cooker, it still has a coveted place in my kitchen, but to be done in an hour is very nice.

I made this for lunches for the end of the week, with enough for lunch on Saturday.  This was very tasty - the chicken turned out so tender, the quinoa made for a nice thick base, and the squash added a tich of sweetness to what could have been a bland dish.  My first bowl I forgot about the olives (regular green olives), so I added them to the rest and I could go either way - good with, good without.


Serves 4-6
1 1/4 pounds boneless, skinless chicken thighs (about 4 chicken thighs)
4 cups chopped peeled butternut squash

photo from cookinglight.com

4 cups unsalted chicken stock (such as Swanson)
1 cup chopped yellow onion
2 garlic cloves, chopped
1 bay leaf
1 1/4 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon ground fennel seeds
1/2 teaspoon black pepper
1/2 cup uncooked quinoa
1 ounce pitted Castelvetrano olives, sliced

Combine chicken, squash, stock, onion, garlic, bay leaf, salt, oregano, ground fennel seeds, and pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 8 minutes.

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops.

Carefully uncover, and transfer chicken to a cutting board. Stir quinoa into stew. Turn to sauté, and cook, stirring occasionally, until quinoa is tender, about 15 minutes. Shred chicken, and stir into stew. Discard bay leaf. Divide soup evenly among 6 bowls. Sprinkle evenly with olives.


Vietnamese Beef and Noodle Soup (Ckng Lght, Nov 2018)
Folks, we have a beef Pho!  I made this mostly for the Husband, I rarely make anything - if at all - with beef and thought this might be something palatable for me.

Now, I did complicate this a bit by making my own beef stock, which was really bone stock, because I really didn't know what I was doing or buying. It worked, but it certainly wasn't "beef stock" as I'm used to.

This is pretty easy to make. I broke the ingredients apart into the order in which they are used. You make a flavorful soup base (slow cooker), then cook noodles (which could be done ahead of time) and lastly, assemble the toppings and serve.

Flavors were definitely different, and okay for the first bowl. By the second bowl I wasn't enjoying them as much. In part it was the beef. I wasn't up to a third bowl so the Husband got that.  This made closer to 6 servings - while it doesn't seem like it, it is a lot of liquid and food. Recommended if you like beef.

Serves 4-6

Photo from cookinglight.com

3 whole star anise
1 cinnamon stick
2 medium sweet onions
3 tablespoons minced peeled fresh ginger
1 1/2 pounds bone-in beef short ribs
1 cup water
4 cups unsalted beef stock

1/4 teaspoon kosher salt
2 1/4 teaspoons fish sauce
2 teaspoons hoisin sauce

4 ounces brown rice vermicelli noodles

4 ounces top sirloin steak, thinly sliced
2 cups fresh bean sprouts
1 cup roughly torn fresh basil
1/2 cup roughly torn fresh mint
1 lime, cut into 4 wedges
Thinly sliced red Fresno chile

Cook star anise and cinnamon in a large skillet over medium until fragrant, about 2 minutes. Transfer to a 6-quart slow cooker. Cut 1 onion in half; place in skillet, cut side down; add ginger. Thinly slice remaining onion, and set aside. Cook onion and ginger over medium, undisturbed, until onion is charred on cut side, 5 to 7 minutes. Transfer to slow cooker. Increase heat under skillet to medium-high. Add short ribs; cook until browned on all sides, 14 to 16 minutes. Transfer to slow cooker. Remove skillet from heat; discard drippings. Pour 1 cup water into skillet, scraping to loosen browned bits. Pour through a strainer into slow cooker; discard solids. Stir in beef stock and salt. Cover and cook on low 8 hours.

Remove short ribs from slow cooker. Pour broth through a strainer lined with cheesecloth into a bowl; discard solids. Skim and discard fat from surface of broth; pour broth back into slow cooker. Remove meat from bones of short ribs; shred meat, and return to slow cooker. Stir in fish sauce and hoisin sauce. Turn slow cooker to high; cover to keep hot.

Cook noodles according to package directions. Place 1/2 cup cooked noodles in each of 4 bowls. Top each with 1 ounce raw sirloin and 1 1/4 cups hot broth (broth will cook meat). Top each with 1/3 cup short rib meat and 1/4 cup thinly sliced onion. Sprinkle with bean sprouts, basil, and mint. Serve with lime wedges; garnish with Fresno chile.


Caesar Green Bean Salad (Cooks Country, 2017)
Oh! Happy happy tastebuds! This was sooo good! And easy! Super easy. 

I honestly think this was better than a "tradtional Caesar salad.   Recommended!!

Definitely serves 4-6

Dressing and Green Beans

Photo from CooksCountry.com

1 1/2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 garlic cloves, minced
3 anchovy fillets, minced to paste
Salt and pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds green beans, trimmed
2 ounces Parmesan cheese, shaved with vegetable peeler

Croutons
3 ounces baguette, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 teaspoon pepper

For the Dressing and Grean Beans
Whisk lemon juice, Worcestershire, mustard, garlic, anchovies, 1/2 teaspoon pepper, and 1/4 teaspoon salt in bowl until combined. Slowly whisk in oil until emulsified; set aside.

Line baking sheet with clean dish towel. Bring 4 quarts water to boil in large Dutch oven. Add green beans and 1 1/2 teaspoons salt, return to boil, and cook until tender, 5 to 7 minutes. Drain green beans in colander and spread in even layer on prepared sheet. Let green beans cool completely.

For the Croutons
Meanwhile, toss baguette,oil, and pepper in large bowl until baguette pieces are coated with oil. Transfer to 12-inch nonstick skillet (reserve bowl). Cook over medium-high heat, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Return croutons to reserved bowl.

Transfer dressing, green beans, and half of Parmesan to bowl with croutons and toss to combine. Season with salt and pepper to taste. Transfer to serving dish. Sprinkle with remaining Parmesan. Serve.

Lamb Chops (Food Network/Giada De Laurentiis) gluten free
Something different for us - I made this for Christmas Day dinner accompanied by the Caesar Green Bean Salad above.   Simple enough marinate, cooking times were off, I would have preferred to grill these  but didn't want to clean the grill.   I would make them again and pay more attention to internal temp than cooking times listed.

The amount of marinade wasn't enough to use in my food processor, so I attempted to use my immersion blender.  Mine didn't work so well.  I would have been better off mincing the

Served 2

2 large garlic cloves, crushed

photo from Food Network

1 tablespoon fresh rosemary leaves (I used 1 tsp dried, crushed)

1 teaspoon fresh thyme leaves (I used 1 tsp dried)

Pinch cayenne pepper

Coarse sea salt

2 tablespoons extra-virgin olive oil

6 lamb chops, about 3/4-inch thick  (I used 4 lamb chops)

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Slow Cooked Chicken Tikki Masala (adapted from Great American Slow Cooker Book) gluten free
I had my doubts about this recipe - it's chicken and tomatoes with seasonings. That's it.  Seems too simple.  For it's simplicity - this was very good.

A couple of notables - next time I would add 1 cup diced onion.  I would also saute the onion, garlic, spices (to bloom the flavors), then add the tomato paste to bloom those flavors before putting into the slow cooker. 

This cook book offers quantities for three different sizes of slow cookers.  I made the one for a 4-6 slow cooker. 

With rice and naan (which I picked up from the India Palace) this made enough for about 4 meals for 2 of us (8 servings)

3 1/2 lbs boneless, skinless chicken breast, cut into 2" pieces
24 oz can crushed tomatoes (no-salt if possible)
8 oz can tomato paste (no-salt if possible)
2 1/2 tbsp Garam Masala
1 1/2 tsp minced garlic

cooked basmati or jasmine rice

Combine above in slow cooker.  Cook 3 1/2 - 4 hours on low.  Serve over basmati or jasmine rice.

Crossover by Joel Shepherd (Casandra Kresnov #1)

Crossover by Joel Shepherd

My rating: 2 of 5 stars



Jacket blurb:  Crossover is the first novel in a series which follows the adventures of Cassandra Kresnov, an artificial person, or android, created by the League, one side of an interstellar war against the more powerful, conservative Federation. Cassandra is an experimental design — more intelligent, more creative, and far more dangerous than any that have preceded her. But with her intellect come questions, and a moral awakening. She deserts the League and heads incognito into the space of her former enemy, the Federation, in search of a new life.

Her chosen world is Callay, and its enormous, decadent capital metropolis of Tanusha, where the concerns of the war are literally and figuratively so many light years away. But the war between the League and the Federation was ideological as much as political, with much of that ideological dispute regarding the very existence of artificial sentience and the rules that govern its creation. Cassandra discovers that even in Tanusha, the powerful entities of this bloody conflict have wound their tentacles. Many in the League and the Federation have cause to want her dead, and Cassandra’s history, inevitably, catches up with her.

Cassandra finds herself at the mercy of a society whose values preclude her own right even to exist. But her presence in Tanusha reveals other fault lines, and when Federal agents attempt to assassinate the Callayan president, she finds herself thrust into the service of her former enemies, using her lethal skills to attempt to protect her former enemies from forces beyond their ability to control. As she struggles for her place and survival in a new world, Cassandra must forge new friendships with old enemies, while attempting to confront the most disturbing and deadly realities of her own existence.

Read for November book group...

...sort of. This was a Did Not Finish (DNF) for me. I tried to finish it, I did. But by Chapter 16 I was done slogging. Just...done.

Now, the book group group enjoyed this one and have requested to read the next in the series, which we probably will.

So, where did this fail for me? I think it was just too much introspection and expository dumping on what it means to be human, what defines being a human, who should be considered human, how humans are afraid of GI's, and how Cassandra/Sandy is or isn't human.

The bits with action were engaging and fun - but they were far and few between.

I liked Cassandra when she was moving and engaged in something. I liked her growing awareness of how she was different from her fellow GI's, what was causing that awareness, and her empathy for her team.

I liked Vanessa Rice. She was spunky, interesting and fun.

I enjoyed the world building and the city of Tanshua (sp?). The air cars, the river winding through, the different cultures all made for a very interesting and colorful backdrop.

Ultimately, I would have liked this selection more if there was less introspection and more character engagement.

Recommended with reservations.



View all my reviews

The Cookie Post

I did a bit more baking this holiday season than I usually do - I had two back to back meetings and one potluck over two days and this seemed the route to go. 

And there were some notable disasters involved as I attempted to convert two long-standing recipes to gluten free.   I was short of Bob's Red Mill 1:1 gluten free flour mix and the closest grocery store only had Pillsbury gluten free mix so I thought, Pillsbury knows what it's doing.  Um. No. That batch went into the garbage followed by the bag of Pillsbury GF flour. 

Also some unrealistic decorating happened (I blame the Great British Bake Off show), where I was supposed to "drizzle" the melted chocolate over said cookies and said melted chocolate wanted no part of drizzling.  Argh! 

This is why I generally don't bake.

The Cookie Line-up:
Salted Toffee Chocolate bars (new)
Almond bark dipped pretzels (with sprinkles!)
Peanut Butter Cookies (new)
Almond Crescents (GF)
Chocolate Chip Tea Cakes (GF)


Salted Toffee Chocolate Bars  (co-op flyer)
A similar recipe to the standard homemade toffee bars (so good! Sooo addictive!) but with the addition of a graham cracker base and some salt sprinkled over the top.

I was short three graham crackers (I thought I had a full package, but realized too late I didn't).

My chocolate didn't want to drizzle, so it was spread out over the nuts and salt kinda ruining the effect.

The co-workers and Husband seemed to like these, I was...underwhelmed (in part due to the chocolate fiasco).  They certainly were easy to make, so I'm a bit "maybe" if I want to make these again.

photo from recipe site - mine didn't look as nice

12 graham crackers
1/2 pound butter
1 cup brown sugar
3/4 cup chopped pecans
1/2 tsp coarse salt
3/4 cup chocolate chips

Heat the oven to 350°F. Line a cookie sheet with aluminum foil. Place the crackers on the foil-lined sheet, with their edges touching. In a small saucepan, melt the butter over low heat, then stir in the brown sugar.

Turn the heat to medium high, bring the mixture to a boil, then reduce heat to simmer, stirring occasionally, and cook for 10 minutes until the sugar has melted. Pour the sugar mixture over the graham crackers, and spread with a spatula to cover evenly.

Sprinkle with pecans and bake for 10 minutes, until bubbly. Place pan on a cooling rack and use the tip of a spatula to nudge the crackers apart. Sprinkle with coarse salt. When the pan has cooled, melt the chocolate and drizzle it over the crackers. Let cool until firm; remove from the pan, and break into pieces. Store, tightly covered, at room temperature for up to a week.



Peanut Butter Cookies (Food Fun Family Blog via Pinterest)
It's been years since I've made peanut butter cookies with chocolate kisses. I don't eat peanut butter and we, until the pup came along, didn't have peanut butter in the house. But I had two meetings last week, decided I would do a cookie plate, and thought these would be an easy addition.

Yes, they were easy. And would have been easier if the PB I bought on Friday hadn't expired Feb 2018 and had to send the Husband to the store at 7p at night to get a new jar. Not. Kidding. I'm sure it would have been fine, but I'm baking for co-workers so...yeah. New jar it was.

Once we had fresh PB in hand, these came together in no time at all. I used a 1" scoop so I got 28 cookies.  Husband thought they could have been a bit smaller (cookies/chocolate ratio), but said they were still good.

There was no particular reason why I picked this recipe - it was there on Pinterest among a bazillion other options.

photo from Food Fun Family blog

1¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ cup brown sugar
½ cup butter (not margarine)
½ cup creamy peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
48 Hershey's Kisses

1.Heat oven to 375°F.

2. In a large bowl, combine flour, baking soda, salt.

3. In a separate bowl, combine both sugars, butter, peanut butter, milk, vanilla, and egg. Using hand beaters, mix wet ingredients til they're creamy. Add ingredients of the wet bowl into the bowl with the dry ingredients and stir until they're thoroughly mixed.

4. Spoon small rounded spoonfuls of dough onto cookie sheet (no need to flatten the cookie dough balls). Bake at 375°F for 9-11 minutes, or until slightly browned. Immediately after you take the cookies out of the oven, place an unwrapped Hershey's Kiss in the middle of each cookies and gently press down.

5. Let cookies cool on the cookie sheet for a couple of minutes and then remove them to a cooling rack.

Almond Bark Pretzels (referenced James and Everett blog for posting)
I've been making these for decades, so I don't follow a recipe. But in the interest of my cookie list, I found a "recipe" online to link to.  I will say, I think dipping by hand and leaving one little corner un-coated would be easier than my dunk and fish-out of the bark method. I might have to try that next year.

photo from James and Everett - see the un-dipped corner? Brilliant!

1 package of vanilla almond bark
1 package of pretzels
sprinkles

Melt almond bark according to directions on package (I use a double boiler).

Prepare a jelly roll pan with wax paper.

Working in batches, gently dip pretzels into melted bark and distribute evenly on wax paper, being careful not to touch adjoining pretzels.

Sprinkle with sprinkles before bark cools and hardens. Repeat.


Chocolate Chip Tea Cakes (Nestle - The Very Best Baking)
This is another recipe I've had for decades, and a holiday or special occasion favorite. Super easy to assemble, nicely sweet, and tastes just a tich decadent. I'm not certain if my recipe was from Nestle, or if I found it somewhere else.

This was the batch I made first with Pillsbury Gluten Free flour. This was the batch that I threw away and the remainder of the Pillsbury flour followed. Absolute disaster. The cookies exploded into little piles of sand-like mounds with nuts and chocolate chips. I had the husband test-taste one and the bits he managed to get to his mouth, he didn't like. Nope. Would not do.

Second batch I made with Bob's Red Mill 1:1 Gluten Free flour and those were much better.&Not like using traditional flour but still good.

Then I had problems with the chocolate not wanting to drizzle, so the tops of the cookies were dipped, which I think I preferred.

Photo from Nestle

1 cup (2 sticks) butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup finely chopped nuts
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided

Preheat oven to 350° F.

Beat butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour and nuts. Stir in 1 1/2 cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets.

Bake for 10 to 12 minutes or until set and light golden brown on bottom. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely.

Microwave remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight containers.

Almond Crescent Cookies (AllRecipes.com)
Another cookie recipe that I found decades ago and didn't jot down the source.   The AllRecipes is the closest I could find to mine, the only differences being the almond extract and ratio's (mine made more).

This was the other recipe I attempted to convert to gluten free using Pillsbury GF flour mix.  While this worked better than the tea cookies above, they weren't the best tasting texture wise.  Think...sand.  Which was unfortunate because these really are decadent little shortcakes.   Some online discussion I've had has pointed me to Bob's Red Mill 1:1 or King Arthur GF flour.  I know I can get Bob's Red Mill, not so sure about KA.  Though that might be worth an online purchase.   


1/2 cup salted butter, at room temperature

photo from AllRecipes.com

1/3 cup confectioners' sugar, plus extra for dusting
1 teaspoon vanilla extract
1 teaspoon almond extract (not listed on my recipe)
1/8 teaspoon salt
3/4 cup all-purpose flour, sifted
2 tablespoons all-purpose flour, sifted
1/2 cup almonds, finely chopped

Preheat oven to 325*.

Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate.

Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.

Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.

Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.  Roll cookies in sifted confectioners' sugar when cooled.   My version has you rolling the cookies while still warm, so either way is good.