This weekend I retrieved my 1989 Snoopy ice cream maker from my Mom’s house. Aside from orthodontics, this is the most important investment from my childhood.
Does it still work? Like a champ.
And since I was able to maneuver this delightful apparatus as a wee child, I am quite confident I’ll be able to make even better frosty treats as a quasi-adult.
It’s happening this weekend, stay tuned.
No seriously, will someone bring these to my cubicle tomorrow morning? Say, around 10:30?
Bless the gal who had the creative dessert genius to envision such a delightful concoction – and double bless all the folks who put this on Pinterest so I could find it. In case you can’t see past your drool to thoroughly inspect the image below, these are tri-layer brownies, that include an oreo middle and chocolate chip cookie base.
And the name? Slutty Brownies. I swoon. Here’s the recipe…
It will be a special day in the not-so-distant future when these are created in my kitchen. And what a day that will be.
We had no plans on 4th of July and it rained all day…but I really wanted to make a patriotic cake. So we had a party.
So I’m not trying to be Amish, despite my new-found obsession for the Old Order. But as a friend and I discussed last night, sometimes you get the feeling you were born in the wrong era.
I love modern conveniences, and, well, electricity…but there’s something appealing about a simpler lifestyle.
Tonight I made chicken soup from scratch (whatever scratch is) and French bread, seasoned with oregano and garlic.
Disclaimer: These were both made in machines, but had I been offered an open flame and cast-iron pot, I would’ve been just as happy. And I’m not above donning a bonnet and apron. Nope.
…Next week we’ll be slaughtering our own beef and raising a barn.
Ingredients
Directions
I love pasta. But it has carbs. And apparently these so-called carbs are bad for us? I scoff.
To make this carb-less wonder, I sliced an eggplant and a zucchini and tossed them in olive oil, then dunked them into a mixture of cornstarch, Parmesan cheese and bread crumbs. I cooked them on a greased cookie sheet for 18 minutes at 425, then layered a casserole dish with marinara sauce, veggies and cheese (lather, rinse and repeat)…then baked it for 10 minutes at 400.
Think crockpots are just for old grandmas who reek of Chanel No. 5? Wrong. They’re the best thing ever. Besides ice cream and puppies. If you want to eat what’s in this photo, throw in chopped sweet potatoes, regular potatoes, … Continue reading
