Yorkshire Pudding FAIL

December 12, 2013

I am trying to get myself back into action on here.

What better to blog about then my failed attempts, multiple failed attempts to make Yorkshire pudding?

I have tried four times to make it and each time I get just a little closer, but still, fail.  Everyone told me how easy it is.  OH its so easy, its only floud, salt, and milk.  just toss it in the oven, so easy.  with a flap of the hand.

I can bake, so why not, right?  Wrong.

I started out thinking it was the pan.  I used the wrong kind and it wasnt hot enough.


next I tried a different recipe.


the third time I was sure to spend a good hour plus googling “troubleshooting Yorkshire pudding” first.  I even read “the science of Yorkshire pudding”.

This helped a lot.

I also made sure I checked my experiation dates (not every bag of flour has one), made sure I had full fat milk, and measured exactly.

My fourth attempt I actually added fat to the pan while it was heating up.  Ah, see the science I read explained how the fat heats to a specific temp to make the such and such react and boom, the batter rises.  Luckily I had some left over por roast in the fridge.  And it was really a lucky thing since I rarely make pot roast or anything like it.

so I picked out the few pieces of fat and put it in the pan, put the pan in the oven, and let it heat up.

The I poured the batter into the sizzling hot pan, and stuck it back in the oven.

and awited.

and guess what, it sort of looked less wrong!  Still not correct, but it did rise in a few spots!  Score!  I think on my 5th attempt I need more fat.  (so gross)  Since I never cook meat, it might be a good while before I attempt this again.





Strawberries, yummmm

May 19, 2013

Today I picked the first ripe strawberries of the season out of my strawberry patch.  They were amazing.

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Banana Oat “Cookies”

May 6, 2013

I have been making these banana oat “cookies” for a few weeks now and feel I have perfected the recipe, so its time to share.
They are pretty darn healthy, and might not really justify the name cookie, but they sure can be addictive like cookies! The recipe is also super alterable so you can mess around and come up with your own combinations for variety.

I started out making these with just bananas, apple sauce, oats and cinnamon and they were great. But they are even better with the added ingredients.

Necessary base ingredients:
6 ripe bananas
1 1/2-2 1/2 cups natural apple sauce (no sugar added)
3-5 cups old fashion oats

Suggested additional ingredients:
1 TB honey
Cinnamon to taste (I used a little less than an 1/8 cup)
1 tea vanilla
1/8 cup (give or take to taste) sunflower seeds
1/8 cup (give or take to taste) diced or chopped walnuts
1/8 cup (give or take) mini chocolate chips
1/8 cup (give or take) peanut butter chips
Handful raisins and or cranberries

-Peel the bananas, put them in a mixing bowl and mash them up.
-Pour in the apple sauce and stir. I went heavy on the apple sauce.
-Add the honey, vanilla and cinnamon and stir. I put in a lot of cinnamon, you should probably start with less and add more to taste.
-Add the oats a little at a time and stir to combine. I went heavy on the oats.
-Add in the sunflower seeds, walnuts, raisins, cranberries, chocolate chips and peanut butter chips and stir to combine. I went light on the chocolate and peanut butter chips.
-Put in the fridge for an hour or so.
-Scoop spoonfuls onto an ungreased cookie sheet, just like you would with cookies. The consistency is not as sticky as cookie batter, but having it cool in the fridge helps.
-Bake in a preheated oven at 400degrees for 10-15 minutes. Allow to cool, and the pop onto the counter.

The finished cookie is soft and chewy and not very cookie like. The chocolate and peanut butter add bursts of flavor but should be kept to a minimum. The sunflower seeds and walnuts add texture that is very appealing.

I love these cookies and have shared them at work to approval. My husband says he can’t stop eating them and to please put them away.

*Do not store in an airtight container. A paper lunch bag or a plate in the fridge is best. Try to eat within the first few days of making them. Because of the high moisture level and fresh ingredients, they tend to get funky if left sealed up in warm places too long.

I did not get good photos of them, nor does the finished product look that great. But they taste great.

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In the process of mixing the ingredients up.

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Grilled Cheese Mania

March 31, 2013

On Friday I went to lunch at Grilled Cheese Mania with some workmates.  It is a quaint little red trailer parked along rt42 on the south side of Harrisonburg, Virginia.  The owner, Kathleen, was working the stand along with Emilie.  Both dressed in yellow polo shirts and brown aprons with big smiles on their faces.  The stand is clean and  appealing to the eye, with some flower boxes around front an attractive logo used liberally.  The happy and enthusiastic workers made the place feel extra welcoming and fun.  


Between the group of us, we tried an array of items including the Classic Johnny, the Larold, the Triple Lindy, the Suzie Pepper, Cole’s Veggie Chili, Mikey’s Mac & Cheese, and Becca’s Tomato Bisque.  The sweet tea and limeade came in a wide clear cup that makes it surprisingly more appetizing.  Kathleen brought us out a few samples to try, and we thought each item was fantastic.  Grilled to perfection, the sandwiches were all top notch, with crisp bread held together by melted goodness, a true selection of gourmet grilled cheese.  The tomato soup was outstanding, with a strong fresh tomato taste, mixed with a creaminess and perfectly simple selection of herbs and spices.  I am not usually a fan of mac and cheese, but this mac and cheese was really appealing and tastefully original.  It started with large shell noodles, conchiglie I believe, slathered in a white cheese sauce.  Yum.  

Randy – “It’s really good.  I wish it were closer to work.”

Rachel – “I got a classic grilled cheese with tomato soup. When I took my first bite out of my sandwich, I was in grilled cheese heaven. I’m not even big on tomato soup, but this stuff was fantastic.  I think there’s some type of secret ingredient in the food because once everyone started eating, everyone had a smile on their face and it never left.  I’m pretty sure we put this on our list of places to eat at when we go out for lunch!” 

We all left, over stuffed, with the same smiles on our faces that the workers had.    We will certainly be back. 


















Delgado’s Mexican Antojitos

March 15, 2013

One thing the Harrisonburg, Virginia area has is an abundance of authentic food from south of the boarder.  My current favorite is “Delgado’s Antojitos Mexicanos”.  Antojitos is a term for Mexican street food, and it describes this little road side stop perfectly.  It is a small trailer, set up in the parking lot of a martial arts studio on Pleasant Hill Road, operated with a friendly smile.

The sopas are my favorite.  They are stuffed with beans and come one each, chicken, pork, beef and steak, topped with some cooked onions.  The chicken is my favorite.  Yum.

My husband and I can split an order of sopas and get a nice filling meal out of it.

The stand is operated by a very friendly lady who speaks limited English.  And boy she can cook.

It is well worth stopping in for a try, and supporting a small local business!

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Slow Cooker ~ Soy Balsamic Chicken

February 11, 2013

I made this chicken over the weekend.  It goes well stirred in with rice and was a nice change to our usual staples.  Easy and inexpensive, I portioned it out with rice for lunch this week.



  • Chicken (I used 4 boneless/skinless breasts)
  • 1 onion
  • pepper
  • 3/4 cup soy sauce (low sodium)
  • 1/2 cup balsamic vinegar
  • 1-2 tablespoons minced garlic
  • 1/3 cup brown sugar
  • 1/3 cup chicken broth


  • Slice onion into 1/2 rounds and place into slow cooker
  • lay chicken on top of onions and pepper
  • in a bowl mix the soy, vinegar, garlic, brown sugar and broth and mix
  • pour mixture over chicken
  • cook on low for 5 hours
  • shred chicken and return to slow cooker, stir
  • cook on low for another 30 minutes
  • serve over rice







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