MessyMissy's Place Yet another attempt at sanity
Browsing all posts in: Food & Drink

So I joined Weight Watchers…

February 23

Yes, I finally took the plunge.  I’ve been trying to get rid of the weight I gained before and during my pregnancy and it just hasn’t been going well alone.  Thus here we are with the Smart Points program.  I’ll admit the last 4 days have been a roller coaster of emotions for me.  From “I can eat that?!?!” to “WTH are you thinking making a 1/4 cup of raisins 6 points!”.  It’s been an interesting acclimation.  I think I’m getting closer to being able to handle this.

One of the harder things to deal with is going to be that I’m the only one in the house doing this.  Granted the boys are going to have to eat what I make for dinner, but they’re going to have the candy and pop and all that still around.  That could spell problems.  I think I can get away with not replenishing them and starting to substitute in things that aren’t so point heavy, like peppers or string cheese.  But that doesn’t stop them from buying things, but if I want them… I think I’ll just have to remember that there is a price for everything.

I’m going to try to keep a log of how things are going and maybe have some recipes I whip up on here.  Like for lunch today I made a 3 quart pot of miso soup that was only 5 points for the whole pot. Super Yum!

Catch ya!

Being Beer-venturous

October 6

So I’m working on a beer recipe.  I’m going to enter it in Next Year’s Queen of Beer Homebrew Competition.  I’m looking at doing one of the “ancient” beers.  Something along the lines of an alcoholic chocolate drink.  I have to formulate it myself without help from the mighty one.  I’m thinking I’m going to have to make some small batches to test out the formulation.  I’m thinking maybe some 1 gallon batches.  I don’t know though.  Anyway, wish me luck!

The unfortunate omelet

September 24

Olive, Krab and Feta Omelet

So I was just going to make scrambled eggs, but for some bizarre reason that intention turned into an omelet. A very very salty omelet.  Everything started fine.  The cheese was good and the Krab was well… the only protein available, but it still wasn’t bad. The problem item was the olives and my lazy butt.  I was going to chop up the olives, but nooooooo.. they’ll cut when I use my fork.  So I ended up with a boat load of super salty Kalamata olives.  I still ate it and it was edible, I just think that I could have gotten away with half the olives if I would have chopped them up and then the salty would have been balanced more. At this point I would also like to give kudos to the pan I made this omelet in.  My Great-Aunt’s Le Creuset Flame Orange 6.5″ enameled cast iron skillet.  LOVE IT!  I’m having a whole cast iron love fest lately, they’re the best thing since my Classic ScanPans (Ceramic Titanium).


September 20

Koos-Murphy House Salsa

Along with the squash I had some tomatoes that needed to be used or they were going to rot, so…. I made some salsa.  I usually make a fresh salsa or a table salsa, but I decided to get adventurous and blend the 2 together.  I had about 8 tomatoes, so right there I’ve got to make a double batch.  I’ll try and relate the recipe, but really I add the spices and such until it tastes good to me.

I diced the tomatoes and added them first then I got out a medium white onion and diced it.  Usually I’ll use a small one since Mr. the Man doesn’t like them, but I was going to take this to work, so medium onion it was.  after that, I realized we had used the last 2 fresh jalapeños in the last chili, so I had to dig out the backup can of diced ones. I put in about 1 tablespoon of white vinegar and after that it was all spices.  There is Smoked Paprika, cumin, cilantro, salt and pepper.  There really isn’t much to it.  I always thought I’d have to go through a lot more effort to make salsa, but nope.

Oh!  One last thing… I do try and squish the seeds and some of the guts out of the tomatoes while I’m making it, so it isn’t too soupy.  You could probably also put tomato paste in it to thicken it up.

Butternut Squash Soup

September 20

Missy's Version of Alton Brown's Squash Soup

I made the Alton Brown Squash Soup last night.  I had squash and I really wanted some soup so you can see where that went…

I ran out of chicken stock after 2 cups and I needed 3, so I fished some dashi stock I made a little while back out of the freezer and stuck that in.  I don’t think I taste any odd flavors because of it.  I thought it tasted really superb until I put in the nutmeg.  Now maybe I just don’t like nutmeg, I don’t know, but where it was great before, I think it’s merely good now.  Oh, I also didn’t have cream, or an immersion blender.  So I used my potato masher and and mix and masher to creamy it up a bit.  In place of the cream I ended up using plain yogurt.  I probably should have just used milk, but frankly I like the tang of yogurt and like I said it was great, until the nutmeg.  I think I’ll skip it next time. and maybe add some roasted carrots.

Lemon Cordial-2 & Lime Cordial-3

April 26

I made some cordials yesterday and decided to play with the recipes a little adding some low glycemic level agave nectar to the Lemon and Raw Cane sugar to the Lime.  Since the Simple syrup makes up about half of the liquid for the cordials, making them differently like this could have a major affect on the over all product.

I went with the agave nectar in the Lemon cordial and the turbinado sugar in the lime mainly because the agave wasn’t going to compete too much with the lemon, the lime I’m nervous about, I don’t know how the molasses characteristics are going to affect the over all cordial.

The agave made the simple sugar a little less dense and seems to have incorporated well.  The lemon cordial is clear and inviting.  It’s been put up, so we’ll just have to wait about a month now to see how it turns out.

The turbinado sugar is a raw cane sugar, which still has some of the molasses surrounding the crystals.  Unlike the substitution amount for the agave (.5 ~.66 : 1), the turbinado is a one for one substitution with refined sugar.  It made the simple syrup for the cordial quite dark, which was interesting and will make the cordial a lot darker than the last of them I’ve made.  The molasses in the mix should make for an interesting complexity in the cordial.  Again though, we don’t get to find out how it tastes for a month.

The liquor store also didn’t have the Mohawk Vodka that I usually use, but hey did have some Popov, which since it is distilled in Connecticut, should have the same non-flavor & non-smell characteristics as the rest of the American vodkas.  This is really important for cordial making.  You don’t want to have the flavors and smells of the vodka competing with the rest of the cordial.  Makes it a mucky mess.

Lemon Ice Cream, YUM!

April 25

So today was the day of citrus…  I made a Lemon ice cream

The lemon ice cream is a little different than what I usually make.  It wasn’t heated prior to putting it in the ice cream maker.

I used this recipe from

  • 3 cups milk – whole milk or 2%
  • 1 cup evaporated milk
  • 1 cup whipping cream
  • 1/2 cup lemon juice
  • 3/4 tsp. lemon extract
  • 2 cups sugar

Preparation –
Mix all the ingredients together until well blended. Pour the mixture into the ice cream maker and freeze according to manufacturer’s directions. The ice cream will be soft and creamy. For firmer ice cream, spoon it into a freezer container, cover, and place it in the freezer for about 3 hours. For easy scooping, remove the ice cream from the freezer about 10 minutes before serving.

I’m excited to see how it turns out.  I took some out a little bit ago and it does seem to be setting up right.

wow I didn’t think it would be that hot…

August 13

Some of the contents of my hot and sour soup

There are more so many, many more piece of those red pepper in there!

I forgot my lunch today and so I went to the Rice Kitchen, which is one of my more favored Chinese restaurants. I got my normal Lunch special, but I thought I would try something new. So I got the Hot and Sour Soup… ummm wow. I think my lips may burst into flame. I took the pictures with my iPhone and it doesn’t do well with close-ups, but it tries.  Other than the sheer terror that envelops me on seeing this many peppers and the sweat involved with eating it.  Overall it isn’t too bad.  I don’t know that I would get it again, but I don’t know it seems like it would be really really good on a chilly day.

Holy Goat Chops Batman!

July 6

So I finally broke down and got some goat chops at the City Market.  Now my chore is to figure out how to best dress them.  And no I’m not talking in a frilly dress either. 🙂

Seriously though… I’ve got nothing on this one, so it’ll be an adventure.

Lemon Lemon Lemon

June 29

As you may or may not remember, I made a lemon cordial at the same time as I made the lime and cherry cordial.  I’m very pleased with the Lime and meh about the Cherry.  The Lemon has a LOT of potential, but I think it’s going to need to age a bit before it comes into it’s own.  It’s like the Banana was before it sat for a month or so. I think once it has a chance to age a little we’ll see some of the promise fulfilled.

I’m definitely going to have to invest in some flavored fuzzy water to go with these.  I think I’m going to have to make a Chocolate Cordial as well and an Orange.  I’m getting all drooley just thinking aout these.