Tuesday In Texas - Growing Pains

by Kris B.

It is hard to believe that we are already at the end of April.  Christmas was just a few weeks ago, wasn’t it?  I’m not complaining as the end of April means that I am nearing the end of my semester - two and a half more weeks, but who’s counting?  This has been a long school year for me, not so much because of my school responsibilities, but with all that has gone on in my life otherwise.  Still, even though I have often felt like I am slugging through mud, time really is flying.

When I think about my girls being 22 and 25, the image of time flying becomes even more vivid. 

  It seems like not too long ago that they were toddlers and starting their first day of school, and playing their first soccer games, and going to their first slumber parties, and doing their first science fair projects, and going to their first dance, and applying for college…and the list could go on.  Now, as they both like to tell me, “We are grown-ass women and we can do what we want to.”  Well, sort of.  True, they don’t have me standing over them day in and day out nagging about homework and rooms that need to be cleaned, but they hardly get to do what they want to do all the time.  They have “grown-ass woman” jobs.  My girls are at the age now where the decisions that they make have greater consequences than those they once made about whether or not to study for the week’s spelling test or wear the same dirty soccer socks again.  Now the decisions are about jobs and relationships, things that, no matter what choices they make, will impact their future in some way or another.

My youngest graduated from college last May at age 21.  She immediately got a job as a spatial analyst (She was a math major.) making quite a respectable salary.  She and the boy she had dated since high school moved in together an embarked on a “grown-up” life.  It didn’t take long before they realized that being a grown-up isn’t all that it is cracked up to be sometimes.  A real 40+ hour a week job is tiring.  There is no dinner or clean laundry unless you cook it or wash it.  Someone else isn't paying your Internet and cable bill or buying your groceries.  With grown-up freedom comes grown-up responsibility…and grown-up stress.  And nowhere are you taught how to deal with that stress.  

Those of us who have navigated through the best of times and the worst of times know that more often than not it is simply trial and error that gets us through.  That is where my youngest found herself this past week.

Feeling like something was “not quite right” she started applying for jobs.  Despite what many say is a tough job market, she had several interviews and was offered a job with a salary increase and a few other tempting perks.  Because I know that mothers are often the ones whose advice is least listened to, I only offered one small piece of wisdom to her as she was weighing her options.  I said, “Money is not everything.  Sometimes working with and for people whom you like and who like you is worth more than a salary increase.”  And I left it at that.  She accepted the job and submitted her resignation.  Her boss cried.  That was the trial part.  The error?  She did not feel any better about her circumstances.  Fortunately, because she works for and with people who like her, she talked with a co-worker who went with her to ask her boss if she could “take back” her resignation.  Lucky for her, he said “yes.”  Thank goodness for understanding people!

When she called to tell me this story, my daughter did say to me that she thought maybe I knew her better than she knew herself.  Score! Mom 1; Offspring #2 0.  Well that’s not really true.  Since being offered a new job did not make her feel any better, she has decided that maybe it is her relationship status that needs a change.  She is taking time away from the boy and moving in with her co-worker and will begin working on her Master’s degree in the fall as well.  I am proud of her for all of the grown-up decisions she has made recently.

It is true that I know my daughter perhaps better than she knows herself, but she also knows me pretty well.  This kid is the master of gift giving, always finding something personal and perfect  She spends a lot of time and puts much thought and creativity into the gifts she gives everyone.  

This is one of my favorite Mother's Day gifts.  We all have those little kindergarten hand prints, but how many of us have those same handprints at 17?  Oh, can you tell she is a number nerd?

We decided to capitalize on that gift choosing ability of hers here and you, our faithful followers, will reap the benefits.  Since, like me, most of you like food and photography and are creative people, I challenged Erin to create a gift basket that all of you would like.  I gave her no guidelines except to stay within our stated themes here at Pixels, Plates, and LOLs!  So, I can’t tell you what may in the basket because i honestly don't know; all I can say is that she never disappoints!

If you would like a chance to receive our gift basket, leave a comment on this post.  And here’s the good news…you can enter more than once!  Leave a comment on any and all posts here between now and Mother’s Day and up your chances to win.  We will choose a winner on Mother’s Day and put the basket in the mail to the winner as soon as we confirm mailing information.

I hope you’ll play along with us and take a chance or two on a little fun and a few surprises.

Food Friday - Watch Out for Dips in the Road!

from Tracey G.

I absolutely love this stuff. I can eat it on just about anything, and as I told Kris - if I liked fish, I'd probably eat it on that too, lol. Chicken, beef, tacos, burritos - the possibilities are endless. I eat it on all kinds stuff, I think my favorite way is with chips, straight up. LOL ;-) And for me, this is one of those things I prefer the next day - tastes way better to me, all the flavors have had a chance to get nicely mingled and the parsley has quieted down. See, I don't like cilantro. I've tried and tried to like it, and there's just something about it I don't care for, so, I substitute parsley in all my fresh recipes involving cilantro, and it works really well. If you love it, of course use it - it's up to what your tastes are once again ;-) And really this stuff couldn't be simpler, I really don't even have exact amounts, just approximates because this is one of those recipe beauties that you can make to suit your tastes. I love things like that! lol And it's all veggies - a super healthy addition to whatever you may choose to eat it on, lol. ;-) I think the hardest part of making this for this week's post was to make sure there was enough left to actually take a "finished" photo of, lol. 

Basically, it's a mix and match recipe involving a few basic players: tomatoes, sweet onion, jalapeno pepper, garlic, lime and cilantro - but for my taste I used parsley and that's what's pictured here. ;-) The amounts can vary depending on what you like - I may add more garlic one time than another, and you can certainly vary the amount of jalapeno, cilantro/parsley etc. The other player, not pictured here, is salt, which is another season-to-taste ingredient. 

I like to seed my tomatoes for this - for a couple reasons. One, I don't like tomato seeds, lol, and two, for me it adds too much liquid. Feel free to just chop away and not take the time to seed them! 

This is pretty much what everyone looks like before they are combined ;-) I cut up about 6 tomatoes, 1 medium sized sweet onion, grated about 2 small-to-medium sized cloves of garlic, about a tablespoon of finely minced parsley and one jalapeno - seeded and finely diced. I used one lime and since it was a kind of "dry" lime, I ended up also adding a half of a lemon I had laying about in the fridge ;-)

I ran across a really good tip regarding keeping lemons (I'm sure would work for limes, but usually have lemons around more than their green cousins, lol): keep them in your fridge, in a zip-top bag. I have had them last MUCH longer that way, than on my counter. Even though it looks lovely to have them out - I'd rather protect my investment if I can't get to them right away!

After you've got everyone chopped and  prepped, combine them in your container of choice. You now can refrigerate overnight, which is my preference, or let it sit at least 30 minutes before you serve it.

Not that it's really necessary to have a "recipe" here's your basic ingredient (with amounts that I used for this batch, approximately) list and method! :-)

Pico de Gallo

6 small - medium tomatoes, chopped

1 medium sweet onion, chopped

1 medium sized jalapeno, seeded and finely diced or minced

2-3 cloves of garlic, grated or put through a press - I used my fine Microplane grater for mine.

1 large lime, juiced

1 tsp salt (more or less to taste)

1 tbsp cilantro or parsley, as I used; finely minced

Combine all ingredients, mix to combine. Refrigerate at least 30 minutes to overnight. 


from Kris B.

So what’s wrong with this picture?  No, not the above photo…well, you can critique it if that is what makes you happy, but that is not what I’m referring to.  So this week, my Greek friend in Michigan is making pico de gallo, and I, the one who lives in Texas, am making hummus.  There is something so backwards about this whole scenario. But hey, it is what it is.  And just for the record, I too love pico de gallo and will put it on almost anything…but I have to agree with Tracey, even pico de gallo does not improve the flavor of fish!

I am also a big fan of hummus.  It makes a great snack or lunch and hummus is a good excuse to eat pita bread, of which I am also a fan.  In the absence of any pita bread, fresh vegetables also make a good delivery system for the hummus.

If you want to be picky, my recipe for hummus is not authentic because I use great northern beans rather than the traditional garbanzo beans.  I made this substitution for the first time many years ago when I wanted hummus but had no garbanzo beans in the pantry.  I decided that I liked this version even better.  To me, the great northern beans have a slightly more creamy texture than do the garbanzos.  If you are a purist, you can certainly use garbanzo beans in this recipe.  This is what happens when it is the Texan making the hummus.  At least I didn't use pinto beans!  And for the record, I have also made tabbouleh with quinoa.  In a pinch it works.  Maybe using quinoa means that it is not technically tabbouleh, but the concoction, whatever you want to call it, tasted great!

Hummus is all about the mingling of flavors - liquids and spices..  

Over time, the proportions listed here are the ones that I have settled on, but you may want to adjust them to your liking, particularly the cayenne pepper.  

First there is garlic.... LOTS of garlic!

Lemon juice adds another level of freshness.

After thirty two years of living in Texas, I can tolerate fairly hot food.  My daughter tasted this batch of hummus and said, “Wow.  This really has a kick.”  Like Tracey said about the pico de gallo, hummus tastes better on day two, but it also tends to get “warmer” with each day.  If you do not like spicy hot food, consider reducing the amount of cayenne pepper that is called for.

Hummus is quite easy to make.  Simply put all of the ingredients in a food processor and “process” until the mixture is smooth and creamy.  If it seems too thick, add a tablespoon of water at a time until it reaches the desired consistency.

Serve with pita bread, crackers, fresh raw vegetables; or, us the hummus as a substitute for condiments on sandwiches and burgers.

INGREDIENTS

2 15 oz. cans Great Northern Beans

8-10 cloves of garlic

1/4 Cup fresh lemon juice

1/2 Cup tahini

6 TBS olive oil

4 tsp soy sauce

1 1/2 tsp salt

1 1/2 tsp cumin

1/8 tsp coriander

1/2 tsp red pepper

Hummus is best served at room temperature, but if it is not going to be served immediately after making, it should be stored in a tightly sealed container in the refrigerator.

Tuesday in Texas - Qualities of Friendship

I admit that I am often sucked in by those emails and Facebook posts that are lists of things - "Ten Tasty Dinners", "Five Secret Vacation Spots", "The Million Things You Don't Know About Your iPhone", "A Thousand Easy Steps to Simplifying Your Life".  I suspect that I am drawn to these types of articles because I am a chronic list maker.  Lists make life doable and understandable for me.  This week it was a blog post entitled, "10 Qualities of A Best Friend" by Melanie Shankle that caught my attention.

In my fifty years of having friends, my personal notion of what should be included on such a list has changed and morphed and grown over time.  I suspect that is true for most of us.  In our elementary years our best friend was someone who would share their toys and maybe a cookie.  In our teen years it was someone who wouldn't laugh at you when you shared your latest crush with them.  In college your best friend was the one who, when your mom called on Saturday morning,  told her you had already left for the library.  In those years when we are establishing committed relationships, starting new jobs and careers, and raising children, many of us, understandably, have less time for our friends.  We are so consumed with being responsible adults - partners, parents, and employees - that little time exists for cultivating and sustaining a best friend relationship.  I am by no means saying that we don't have friends during those years.  I'm simply saying that our energy is focuse in other ways.  

Now, having raised my children and settled into a career where I Have my goal set on retirement rather than climbing some metaphorical ladder, I again have time and space to spend quality time with friends, and redefine, for this place and stage in my life, what are the most important qualities of friendship. 

I am blessed to have a small circle of people locally that I consider to be best friends.  And, I still keep in touch with my best friends from college.  (They know too much about those crazy college days so we need to remain on good terms so that all of those stories stay encapsulated in our 35 year old circle of friendship. :-)) And now, I consider Tracey to be one of my closest friends.

Since one of the themes of this blog is friendship, I thought it would be fun to look at the friendship that Tracey and I share in light of the "10 Qualities of a Best a Friend."

The author, Melanie Shankle, began her post by saying that over the past few decades we have been substituting the joy of real friendship with communities like Facebook, where an ongoing tally of our hundreds of friends is kept, and Twitter.  We also send cryptic text messages and "beautifully filtered photos" via Instagram and call that friendship.

Uh oh.  Tracey and I may be in trouble before we even get to the actual list!  We met through an online community.  And, we have never met face to face or even talked on the phone!  On the positive side, we have also never sent one another a Facebook message or a text message.  Our communication takes place entirely via email, sometimes several emails a day.

Because our lifestyles, as well as our time zones, are different, email works for us.  We can write and respond to one another according to our own schedules.  True, email is not the same as face to face, but it sure is better than nothing.  I would hate to think that I might have chosen not to have given us a chance at friendship because of the physical distance between us.

OK, so we're starting out with a mark against us.  Let's see if we can redeem ourselves with what is on the actual list.  

Here is Melanie Shankle's list, and a little commentary.

10 Qualities of a Best Friend 

1. She’ll let you borrow her favorite dress, shoes, jacket, or top when you need something cute to wear. Bonus points if she actually says in the dressing room, “I’ll buy this, and then we can both wear it!

Well, since we live nowhere close to one another, sharing clothes is not an option, but we have talked a lot about what we like to wear and what we don't.  I would happily share my jeans and t-shirts, but I'm not sure that would help in the "need something cute to wear" department.  

2. Your name is safe on her lips. She won’t tell your secrets or say anything behind your back that she wouldn’t say to your face.

True.

3. She won’t tell your embarrassing stories without your permission, and she is always laughing with you, not at you.

The embarrassing stories that have been shared between us are those that we have told on ourselves!  I think that one of the qualities of a good friendship is when you feel  comfortable enough to tell someone how much of a dork you really are and are confident that they will still want to be your friend!  And laughing...laughing is good; hence the LOL!  in our blog name.

4. She’ll wait at least six hours before gently telling you that the person you’re mad at may be right.

Yep!

5. When you ask, “Can you do me a huge favor?” she answers “YES”   before she even knows the rest of the sentence.

Any huge favor that we could accomplish for one another long distance, I fairly sure that we would.

6. She forgives you for your PMS moods and occasional general state of grouchiness.

Ha!  No more PMS for me!  But I promise to forgive Tracey because I still remember the misery of those days!

7. She’s there for you when it feels like the whole world has turned upside down and life will never be okay again.

Very true!!!  This is what got Tracey and me where we are today.  As I wrote in our very first post here, we bonded over tough times, though for different reasons, that we were both having.

8. Even though she loves Chinese food, she recognizes that you don’t and therefore never suggests it as a restaurant option when the two of you are together.

As we work to create the Food Friday posts, Tracey and I have learned that we like, and dislike, many of the same foods.  You will never get any fish recipes or baked goods with raisins from us.

9. It’s understood that if you’re on a trip together, you share a hotel room. How else are you going to stay up all night talking?

Hopefully someday we will get to put this one to the test!

10. On any given day, she’s your sister, therapist, confidante, mother, nurse, chauffeur, hair technician, clothing stylist, nutritionist, and self-help guru who proclaims that you are good enough, kind enough, and doggone it, people like you. Otherwise known as declaring, “Nobody’s cuter than you!”

Chauffeur and hair technician not so much, but even via email, we have served as therapist, confidante, and self- help guru who proclaims that you are good enough.  Since both of us are only children, I'm not sure what a sister relationship feels like, but based on the relationship that my girls have with one another, I think we could get to that point.

I think the most important quality of a best friend is simply someone who truly accepts you as who you are and where you are today...whatever and wherever that me be.

If you have a best friend, tell them how important they are in your life.

Food Friday - Oh, Oh, Oatmeal!

from Kris B.

As a musician by profession, I have always felt that you can tell a lot about your compatibility with someone not only by knowing what kind of music they like to listen to, but also knowing what they will not listen to.  I remember a conversation with Weber early on in our dating relationship.  I asked him if he was familiar with the band Snow Patrol.  He wasn’t, so I told him a little about them and their music.  He then said, “I thought you were a classical musician not a rocker chick.”  I’m not sure if his comment meant that he was worried or relieved.  Whichever the case, it apparently was not a deal breaker.  My tolerance for various genres of music is probably greater than his, but again, not a deal breaker.

I learned much later into the dating process, after the point of no return, that one should also discuss what kind of cookies you both prefer to eat while you are listening to music.  I have mentioned before that Weber does not like chocolate in any way, shape, or form in baked goods, though he does like chocolate candy, as he often reminds me when I mistakenly say that he does not like chocolate.  On the flip side, though I like raisins by themselves, I don’t like them in baked goods.  So we can’t share a batch of either kind of our favorite kinds of cookies - no chocolate chip for me and no oatmeal raisin for him.

As is necessary with many things in relationships, we have worked to find a middle ground.  We both like spices, so that is where we meet - over spice cake instead of chocolate or carrot cake (unless you use Tracey’s recipe because she too dislikes raisins in her carrot cake), cinnamon rolls instead of chocolate iced doughnuts, and oatmeal chai crisps instead of oatmeal raisin cookies.  Weber also prefers crispy cookies to my chewy preference, but I can deal with that.  It keeps me from eating too many cookies.

So this week’s recipe is one of our cookie compromises.  The actual recipe is the marrying of several others that I have found over time.  An added bonus is that in addition to spices, it  also contains oatmeal, another mutually agreed upon ingredient!

These are fairly simple cookies to prepare, but there are a few places where the process is is not terribly forgiving.  Yes, this is experience speaking!

INGREDIENTS

For the chai spice mixture:

3/4 tsp cinnamon

1/2 tsp cardamon

1/4 tsp ginger

1/8 tsp cloves

1/8 tsp nutmeg

For the cookies:

1 Cup of butter (Yes, really!  And don’t substitute.)

2 Cups light brown sugar

2 1/4 Cups rolled oats

1/4 Cup all-purpose flour

1 tsp salt

1 lightly beaten egg

2 TBS light corn syrup

1 tsp vanilla

The Oatmeal Chai Crisps consist of the chai spices, dry ingredients, wet ingredients, and the butter and brown sugar mixture.  The process proceeds much more smoothly if you make your spice mix, combine your dry ingredients, and gather your wet ingredients in one place before you begin the actual cooking process.

Preheat the oven to 375 degrees, Line your baking pan with a silicone baking mat.  Parchment paper will do in a pinch.

In a small prep bowl, mix all of the chai spices.

In a medium sized bowl, mix the rolled oats, flour, salt , and spice mixture.

In another small bowl, lightly beat the egg.  To save trouble after you begin cooking, you can add the corn syrup and vanilla to the beaten egg.  (I make my own vanilla by "marinating" three or four vanilla beans in a jar of vodka.  It takes a couple of weeks for the vanilla to get to its full strength.  You can then replenish it by adding another bean and refilling the vodka periodically.)

In a heavy saucepan over medium heat, melt the butter and sugar.  Stir continuously.  A silicone or wooden spoon works best.  Bring the mixture just to the boiling stage.  Once you begin to see bubbles, remove it from the heat.  Stir in the dry ingredients.  Once they are mixed in, add the wet ingredients.

Here is the most important step of the whole process!!!

Using a regular teaspoon (not a measuring spoon) scoop about a half a spoonful of batter for each cookie.  Drop them on the cookie sheet leaving at least two inches between each cookie. 

Confession here, but no picture…it had been awhile since I had actually made these.  (That cup of butter doesn’t go so well with Weight Watchers.) I had forgotten how much they really do spread during the baking process. For the first batch that I put in the oven, I used too much batter for each cookie.  The result was one giant cookie!  On the positive side, it tasted great; it just wasn't very pretty. LOL  I guess, had I eaten the whole thing, I could say in all honesty that I only ate one cookie!

Bake for 7 minutes, until the edges turn dark.  Watch your first batch carefully as oven variation causes cooking time variations.  When done, remove the cookies from the oven and allow them to cool and firm up for a few minutes on the cookie sheet.  Then remove them to a wire rack to cool completely.  Store the Oatmeal Chai Crisps in an airtight container.

These are really tasty with ice cream or yogurt!

from Tracey G

It's been a heck of a week and a half. All the stuff going on with Harry has just had me not knowing if I'm coming or going. Now thrown into the mix is the fact we need to get him to a pediatric gastroenterologist for all the reflux and tummy issues he's been having. Let's just add that onto all the other issues the poor kid's dealing with, ugh. (and not to mention that therefore mommy is dealing too! LOL)

 Talking with Kris has found that her corner of the world has been just as stressful, only of course, different issues, but it's odd how our lives, all these miles apart, seem to mirror each other, be it for good or ill. And it's amazing how we can be really close to if not exactly on the same page when it comes to ideas for what foods we want to do for the week. I was coming up blank, my brain just too full of all the stuff going on, and the only thing that had enough energy to shine through all of that was my favorite blueberry muffins. I was needing something decent to eat as I was starting to just not care what I was eating, as long as I was eating - not helpful in my goal to shed a few pounds and get a bit healthier! So, I threw it out there to Kris, telling her that it was all I had, because it was something needed around here, and was there any chance she could work with that...well, she told me oatmeal something she could do, as it's been in her brain's world lately anyway, lol. So, here we are with our oatmeal starring goods ;-) 

I don't remember when I found this recipe, but I am so glad I did!! I was looking for a muffin that incorporated oatmeal, not really looking for a blueberry muffin (I don't think, lol) but I found this one. It turned out to be my favorite and only recipe I use now. It's super simple - very easy to whip up a batch and fairly healthy too, using egg whites and not a lot of sugar, plus the oil amount is low. I like to make it even lower by subbing some applesauce in for it too - although when I swap out the oil, I use 1 tablespoon of oil and a 4 oz applesauce cup. I like to keep the applesauce cups around for my baking. For the most part they're measured out just right and they don't end up going bad in my fridge like the big jars do when I buy them just for a recipe! ;-)

So, not only is oatmeal a star in this recipe....

....but so are lovely blueberries!! You can use fresh or frozen in this recipe, I usually use frozen as I usually have them in freezer. I try to freeze up my own late summer when they are in season and plentiful around here, nothing like fresh ones you froze yourself, as you know what quality you're getting when you use them down the line ;-) But any blueberries work well of course!

In a medium sized bowl, combine your dry ingredients: flour, sugar, salt baking powder and baking soda, which I forgot to include in the photo, lol. Oh well, things like that will happen around here I suppose! :-)

In another bowl, beat your egg whites, water and oil. If you're using applesauce, you'd add that as well. As I said earlier, I use a 4 oz cup of applesauce and add in only 1 tbsp of oil. 

Add your dry ingredients into your wet and mix until just combined. Then, fold in your blueberries. I have always tossed my frozen berries with a little bit of flour to help them not just sink to the bottom of the batter of whatever muffin recipe I'm making. 

This recipe yields 12 muffins, so I just divide my batter up into 12 muffin paper lined muffin cups. Before you bake them, you mix 2 tablespoons of sugar with a 1/4 tsp of cinnamon and sprinkle on top of muffins. 

Bake for 18-22 minutes or until a toothpick comes out clean. Cool for about 5 minutes in the pan until removing them to a wire rack to cool. 

These also freeze really well, so I like to make a few batches at a time since they are so easy, and have some tucked away in the freezer for whenever I want a muffin. :-)

Blueberry Oat Muffins

Serves 12

1 1/4 c flour

1 c quick-cooking oats

1/2 c sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 egg whites

1/2 c water

1/3 c canola oil

1 c fresh or frozen blueberries

Topping: 2 tbsp sugar

               1/4 tsp cinnamon

1) In a medium sized bowl, combine first 6 ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. 

2) Fill paper muffin cups or muffin cups coated with cooking spray, 3/4 full. Combine sugar and cinnamon; sprinkle over muffins.

3) Bake 18-22 minutes or until a toothpick comes out clean. Cool 5 minutes before removing to rack to cool.