I wonder why some ice cream companies dye their mint ice cream green and other companies make white mint ice cream. Personally, I don’t think the color affects the flavor–I love a few scoops of white mint ice cream from Breyer’s as much as I love a green mint Klondike bar. This month, I couldn’t resist the opportunity to make green mint chocolate chip cookie bars for St. Patrick’s Day.
In 2019, I am posting a roundup of “simple joys” on the last Saturday of every month. Feel free to share your own simple joys in the comments!
I kindly ask you to click the link above and review the flowchart at the beginning of the post. It may change your life.
- The Time Machine by H.G.Wells
I continued reading (or, more accurately, listening to) books on the 100 Books Bucket List. Out of the 5 books I completed in February, The Time Machine is the only book that I can recommend.
Forgive me for including two grammar-related resources, but if you consider yourself a snoot (syntax nudnik of our time), you will love Garner’s hefty handbook, which cheekily explains every grammar error you could ever encounter.
Chinese takeout is the long-standing salvation of individuals who just don’t have time to cook. In the present age, takeout has become even more timely; UberEats and Postmates bring the food to your door.
A few weeks ago, I heard that even McDonald’s will deliver food (for a small fee) if the drive through isn’t speedy enough for you.
I would argue that this easy Asian dish is more convenient than takeout. It requires only a few ingredients and less than thirty minutes.
Just like our other “BLTs” this month, it is the Best Lazy option for a busy night!
- 16 oz. ground turkey or spicy turkey sausage
- 1/2 tablespoon + 2 teaspoons ground ginger (you will need these at different times)
- 1 clove of garlic, minced
- 1 tablespoon red pepper flakes (omit if using spicy turkey sausage)
- 16 oz. chopped cabbage slaw
- 1 red pepper, cut into thin strips
- 10 green onion, sliced thin
- 1/4 cup soy sauce or coconut aminos
- 1/2 cup water
- In a large skillet, cook turkey with 1/2 tablespoon ginger, 1 clove of garlic, and 1 tablespoon of red pepper flakes until turkey is cooked through. Drain and return to skillet.
- Add slaw, sliced red pepper, and green onions. Sautee for 2-3 minutes.
- Stir in soy sauce, watre, and remaining ginger (2 teaspoons). Cook 2-3 minutes or until slaw is slightly wilted.
- Serve warm.
- If desired, top with green onion, peanuts, and/or sesame seeds.
P.S. I am linking up with Angie for Fiesta Friday. The cohost this week is Jenny @ Dragonfly Home Recipes.
A few months ago, I subscribed to a YouTube channel called Eat the Pizza.
On every episode, Christian and Alyssia create uniquely-flavored pizzas or pizza-flavored things. One challenge they haven’t tackled (but definitely should) is revamping a frozen pizza.
February is National Chocolate Lover’s Month
It’s no secret that I LOVE nut butter. I like nut butter with bananas. I like nut butter with oatmeal. I like nut butter with pretzels. I like nut butter with carrots. And I really like nut butter with chocolate.
It’s January, which means three things:
- The air is cold.
- The gym is packed.
- We are all celebrating National Oatmeal Month. Am I right?
Although there is nothing I can do to bring warmer weather or expel a few Resolutioners from the gym, I can continue to help you celebrate National Oatmeal Month.
Lemon poppy seed is one of my favorite muffin flavors. Lemon is light, and happy, and the taste of summer. Maybe these muffins will provide enough sunshine to last me to June.
- 2 cups oatmeal
- 1 1/2 teaspoon poppy seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup orange juice
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 tsp honey
- juice from 1/2 medium lemon
- zest from 1/2 medium lemon
- Preheat oven to 350 degrees Fahrenheit and liberally coat a 12-count muffin pan with nonstick spray
- Grind oatmeal in a food processor to make a coarse flour
- Whisk together oat flour, poppy seeds, baking soda, baking powder, and milk
- In a separate bowl, combine milk, orange juice, applesauce, vanilla extract, honey, lemon juice, and lemon zest
- Mix wet ingredients into dry ingredients
- Evenly distribute batter between 12 muffin wells
- Bake for 10-12 minutes
- Let cool in pan
- Remove from pan, eat, and enjoy!
It’s September, and you know what that means.