Valentine Cookies

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This year I am sending out some Valentine’s Day packages to friends and family. There is a lot of cute in the stores and I want to share it with more than just my kids. We are busy baking cookies and making valentines. I can’t wait to send some of these out.

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The “love” cookie cutter used in the first photo is vintage, I found it in a thrift store. But the teen lingo sugar candy decorations are obviously of this era and come from Wilton. They were $1.74 at Joann Fabrics.

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Most of my better cookie cutters came from thrift stores. The weather is so nice here today I feel like thrifting and hunting down more along with maybe a new Pyrex bowl or two. . .

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There are a lot of really good cookie decorators out there. I feel like this is something I could get into in the future when the kids are in school and I don’t have to rush and hide things.

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There are a lot of Cookie decorating books  that have some amazing looking projects in them too I will eventually invest in.

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For now I will keep dinking around with my own designs.

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I call these “bunny love” cookies:

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My 2 year old really enjoyed these.

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I hope the teenagers in my life enjoy these:

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As far as baking sugar cookies, this is what I’ve learned. If your house isn’t 90 degrees inside there really is no reason to chill the dough before baking. I still use Martha’s recipe because I think it is the best but I no longer go through all the chilling process. I think I read this over on Bridget’s blog and I figured, if it works for her then I am for sure going to give it a try. It definitely makes an already time-consuming process go much, much faster.

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Rainbow Jello Salad

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I have been wanting to make this for a while but needed a lot of time to prep it and chill it so I waited for the holiday weekend. It worked out great to have for today since it is a low-fat dessert and a guilt-free dessert to ring in the new year with. From the outside, the layers didn’t appear as defined as I would have liked but the inside didn’t disappoint.

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A spiked version using vodka can be made for a grown-up party. (My husband says, “for people who want to puke rainbows later.”)  The website where I found this recipe publishes the vodka version. I made a virgin rainbow.

Very impressive and festive. It took a long time but it was worth it. The taste isn’t fabulous but I think the overall look of it kind of makes up for the bland taste of the jello. I wish the sun were shining today so I could have got some really good shots of my chunks of rainbow in my kitchen. But then again, I think that’s probably another reason why I made it. As we head into January and the dreary winter months here in Minnesota, everyone could use a little rainbow in their kitchen.

Rainbow Ribbon Salad

From: jellyshottestkitchen viaRock-UR-Party by Tablespoon

Ingredients

  • 4 1/2 cups water, divided
  • 6 3 oz packages flavored gelatin dessert mix
  • 3 envelopes plain gelatin (6 tsp gelatin powder, divided)
  • 3 cups flavored rum or vodka, divided (I used water)
  • 1 1/8 cup vanilla yogurt, divided  (I used cool whip)

Directions

  1. Place the bottle of liquor in the freezer for several hours before beginning recipe.
  2. Lightly spray bundt pan or gelatin mold with non stick cooking spray. (I used a 10 cup bundt pan.) Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
  3. Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved. (I find the sugar free mix dissolves much faster than the regular!).
  4. Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
  5. Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important – if the layers set up too much, the next layer won’t bond appropriated.
  6. Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!
  7. Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.) As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
  8. Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
  9. After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert. Viola!

Book Review: Leaving the Atocha Station

The people at Coffee House Press in Minneapolis were kind enough to send me a copy of Leaving the Atocha Station so that I could review it here. Coffee House Press is a non-profit book publisher so I was very grateful. The book was not an easy read and I was equally grateful for the challenge. The book is Ben Lerner’s first novel.

The book focuses on Adam, a young man in Spain traveling on a Fulbright Scholarship. Adam has many issues but the one most apparent to me was his inability to see himself as anything more than a complete fraud. He is often gripped by paranoia and worries that he will be stripped of his achievements and shipped back to America with the rest of us pretentious yet lazy sloths. He nervously avoids his foundation contact, not returning phone calls or emails. He tries to think of ways he can avoid having to do readings or appear on panels because of this paranoia. Instead, he pops some pills, smokes another spliff and does a lot of people watching while scribbling a few lines of poetry. The reader doesn’t really know if Adam is truly a fraud or just the victim of drug-induced anxiety and paranoia.

Adam may feel like a fraud because he is a desensitized poet. While standing in a gallery in front of a work of art, he waits to have what is known as “a profound experience of art”. This experience doesn’t come and he perhaps questions his qualifications as a poet. Poets are expected to be emotionally charged and full of feeling for all things art. If one cannot be moved by the power of art visually, how are they qualified to move people through word? On the other hand, Adam knows that so much of the art world and how we rate, judge, experience, create and curate it is essentially bullshit. He doesn’t want to be that sort of fraud either. He doesn’t want to be that person who stands in front of a painting, is overcome with emotion, has a profound experience of art but then doesn’t understand why. There is something that feels really fake about that to Adam. One would suggest Adam strip away his cocktail of drugs and experience art with a fresh perspective, but then do people always experience art straight or do drugs often help people to experience art on a higher level? Every choice Adam makes is meticulous and thought through, but often times probably not the right choice. As a reader I struggled with the feeling of wanting to pull Adam by the hair through the pages of my book and smack him into reality yelling, “Get over it!”

Lerner himself traveled in Spain on a Fulbright scholarship and studied poetry. It is probably a safe bet that Lerner experienced a lot of the same inner conflict that Adam did and then decided to write about it. Another main theme of the book is Adam’s desire to be fully assimilated into the Spanish culture. He really hates to see the tourists, American especially, behaving in the way they do and is basically ashamed of his own country. At the same time, he does think about Kansas and it is apparent he misses home on occasion. But for the most part, Adam vows to only speak Spanish while in Spain and desires to not be thought of as some spoiled American rich kid although this is essentially what he is since mom and dad are well off and he does have a credit card to use “for emergencies”. Even though this is what he is, he creates a persona for himself that would suggest otherwise. He wants people to think he worked hard to be where he is, that the opportunity wasn’t just handed to him. He tells women that his mother is dead and describes his soft-spoken lefty dad in a way that would make people think he is a dictator. The whole time this is happening Adam knows he is making a mistake and the reader struggles to understand why Adam has to make life so hard for himself. But this is what a poet is. The crux of their art is about conflict, pain, regret, etc. Adam is living what I suspect is a “normal” emotional life for a poet. It must be exhausting.

Throughout the book I found myself wanting to like Adam, but I could not. When the 2004 Madrid train bombing happens and his friends are all organizing to go out and protest, Adam is lazy. He doesn’t get into it. He wants to be fully assimilated but he never will be because he is so desensitized. And it is not because he is on the tranquilizers, he truly seems apathetic. The reader wonders if Adam ever will build a solid relationship with either of the female love interests he is currently having a dalliance with or if he will be apathetic about that as well. The reader waits to see if Adam will crash and burn, ruining everything from relationships to his reputation as a poet or if he will figure it out and pull it together, becoming a great success?

How the book ends isn’t too important. Although I couldn’t wait to get to the end to see, the book is really about more than just if Adam completes his “project” successfully. It is about the way of an artist and the pressure of an artist. Traveling in a strange land on someone else’s dollar and feeling worthy of it. Missing home but reluctant to return back to a place you see as lacking a true, rich culture one can revel in. Feeling guilty you don’t miss mom and dad as much as you probably should and most importantly, becoming an adult and realizing you need to make real choices about your future, your happiness depending on it.

The book is very well written and is not an easy read. This isn’t the kind of book you slip into your bag and read poolside while trying to keep and eye on the kids swimming. This is the kind of book you chip away at page by page. You stop to do a lot of reflection and you re-read many sentences because they can be read differently and interpreted in new ways. And that itself is poetry, making this a very beautiful (yet oftentimes painful) book.

A Great Recipe for Kale

We have been getting a lot of kale in our CSA box this year and I haven’t always been sure what to do with it.

Kale is a very beautiful leafy green. But some people would rather use it for garnish than eat it. The trick is to put it in something you enjoy eating like a cheesy omelet. Although it does defeat the purpose a tad bit. . .

Our CSA, Loon Organics, puts out a nice newsletter each week and this week’s newsletter included a recipe from the blog Kate in the Kitchen. I knew just by looking at the recipe that I had to try it.

While stirring the ingredients I inhaled the aroma of many of my favorite ingredients and couldn’t help but to steal a bite before even adding the cheese sauce. It convinced me I don’t need to jazz up kale to eat it. I probably just need to cook it.

Adding in fresh corn off the cob just sends this dish over the top. I would definitely make something like this for a potluck or large gathering. It’s a little unique and still as good as the “standard” potluck dishes. An adaptation of this as a dip would probably be good too. Before being baked it reminded me a lot of spinach dip- yum! Here is the recipe:

Cheesy Corn and Kale Bake

Adapted from Kate in the Kitchen

1 red bell pepper, diced
1 medium onion, diced (can also use a leek)
2 garlic cloves, minced
1 large bunch of curly leaf kale, washed and spun dry then chopped
4 c. fresh corn kernels
4 T. unsalted butter, divided (can also use evoo for original sautee and then use butter later)
2 T.  flour
1 c. milk (can also use soy)
1 c. freshly grated cheddar cheese (or mix it up a bit with pepper jack)
1 T. sour cream (can also use cream cheese)
Pinch of cayenne pepper
Salt and black pepper to taste

Preheat oven to 375°

In a deep cast iron skillet, or other oven proof skillet, sauté the onion and pepper in 1 tablespoon butter until soft. Add the garlic and cook, stirring, for about a minute or two. Add in the kale and stir until it’s coated with the butter (or oil), then cover the pan and cook for about 5 minutes, stirring once or twice. Scrape veggies in to a bowl and set aside.

In same pan, melt the remaining 2 TB butter, then add the flour and stir to make a roux. Cook, stirring, for about two minutes to cook out the raw flour taste. Slowly whisk in the milk until smooth, then cook, stirring constantly until the mixture is very thick. It may look a bit reddish brown from the bell pepper, but that’s just fine. Mix the cheese in a little at a time until you have a nice cheese sauce, stir in the cream cheese and cooked pepper mix, and then the corn kernels. It will be very thick. Season with salt, pepper and the cayenne and spread it evenly in the pan. Place the pan, uncovered, in to the oven and bake until hot and bubbly, about 30 minutes.

Super Yummy Hawaiian Dip

Last week a coworker asked me if I wanted to try this dip. When he told me what was in it I was hesitant but did try it. And after trying it I couldn’t stop eating it. Then I couldn’t stop thinking about making some of it to have at my own house so I got the recipe. This is a really easy dip to make and it tastes sooooooo good. The Hawaiian theme makes it a great recipe to serve at your end-of-the-summer party.Josh and I thought we would adapt this and make a summer veggie dip that would be just as good but with more veggies from the garden.

Hawaiian Cheese Dip

Recipe courtesy of Brian R.’s “lady friend”

Ingredients:

1 8oz package of cream cheese

1 cup shredded cheddar cheese

3 tablespoons crushed pineapple DO NOT DRAIN THE JUICE!

1/2 green bell pepper, diced

1/4 cup chopped green onion

1/2 teaspoon Lawrey’s seasoned salt

Blend all of the ingredients well, chill, and then serve.

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