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Showing posts with label Hubby. Show all posts
Showing posts with label Hubby. Show all posts

Mocha {or Just Coffee} Granola



Before we get into this yummy Mocha Granola, I'd like to put first things first and say ... happy new year, everybody! I hope that 2013 brings you a year full of health and happiness.

And now, can I just tell you how much of this granola I make every week? A triple batch. That's about 15 cups. 15 cups! That's a lot of granola. Why do I make so much, you ask? ...
Continue Reading >>


Before we get into this yummy Mocha Granola, I'd like to put first things first and say ... happy new year, everybody! I hope that 2013 brings you a year full of health and happiness.

And now, can I just tell you how much of this granola I make every week? A triple batch. That's about 15 cups. 15 cups! That's a lot of granola. Why do I make so much, you ask? ...
Continue Reading >>
reade more... Résuméabuiyad

Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad



 When I first made this Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad, my husband said, "You have to blog about this!"  That, my friends, is super high praise from my husband, whose usual response to food he likes is a simple "It's good."  If I get an "it's good" from my husband, I know I have a winner.  Of course, it was at his request that this particular pasta salad was created.

So how did this receiver-of-hubby-high-praise come to be?  Well, not far from our church is a grocery store that has a salad bar.  Quite often on our way home from church on Sunday, we stop there and grab a quick salad for lunch.  One day they had a pasta salad chock full of sun dried tomatoes and mozzarella (two of hubby's favorites), dressed simply with olive oil.  Mark took a big ol' scoop.

After about two bites, Mark looked at me and said, "Can you make this?"  Well, you all know how I love to figure out recipes ... so of course I said, "I think I can figure something out."

And I did. 

So much so that this pasta salad has now become a household staple.  And it gets Mark's super high praise every time!



I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!




Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad
Source:  A Tracey original, inspired by a local grocery store salad bar

Ingredients
About 10 oz. cavatappi or rotini pasta
1 (8 oz.) jar sun dried tomatoes packed in olive oil, slightly drained and julienned
1 (12 oz.) jar marinated artichoke heart quarters, drained
1 c. green olives, halved
About 10 oz. mozzarella cheese, cut into small cubes
1 bunch fresh basil, chopped
3 T. red wine vinegar
About 1/4 c. extra virgin olive oil
1/4 tsp. salt


Directions
1.  Cook pasta according to package directions.  Drain and rinse under cold water.

2.  In a large bowl, combine sun dried tomatoes, artichoke hearts, green olives, mozzarella cheese, and basil.  Add pasta; toss to combine.  Add red wine vinegar, salt, and olive oil.  Mix well.

3.  Refrigerate for about an hour before serving. 

4.  As the salad sits, the pasta absorbs some of the olive oil.  Drizzle with a small amount of additional olive oil and toss just before serving if salad needs to be 'moistened.'

Notes:
- Whole wheat pasta can be used, no problem.
- You don't have to bother to drain the sun dried tomatoes much.  The olive oil they're packed in brings fabulous flavor to the salad.
- For large artichoke quarters, I cut them in half ... so I guess that makes them 8ths!

Enjoy!

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, The Cure for the Common Monday hosted by Lines Across, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Mangia Mondays hosted by Shine Your Light, Open Call Tuesdays hosted by Salt Tree, Show & Share hosted by Southern Lovely, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, Scrumptious Sunday hosted by Addicted to Recipes, Weekend Potluck hosted by The Country Cook, Gooseberry Patch Recipe Round-Up.


 When I first made this Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad, my husband said, "You have to blog about this!"  That, my friends, is super high praise from my husband, whose usual response to food he likes is a simple "It's good."  If I get an "it's good" from my husband, I know I have a winner.  Of course, it was at his request that this particular pasta salad was created.

So how did this receiver-of-hubby-high-praise come to be?  Well, not far from our church is a grocery store that has a salad bar.  Quite often on our way home from church on Sunday, we stop there and grab a quick salad for lunch.  One day they had a pasta salad chock full of sun dried tomatoes and mozzarella (two of hubby's favorites), dressed simply with olive oil.  Mark took a big ol' scoop.

After about two bites, Mark looked at me and said, "Can you make this?"  Well, you all know how I love to figure out recipes ... so of course I said, "I think I can figure something out."

And I did. 

So much so that this pasta salad has now become a household staple.  And it gets Mark's super high praise every time!



I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!




Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad
Source:  A Tracey original, inspired by a local grocery store salad bar

Ingredients
About 10 oz. cavatappi or rotini pasta
1 (8 oz.) jar sun dried tomatoes packed in olive oil, slightly drained and julienned
1 (12 oz.) jar marinated artichoke heart quarters, drained
1 c. green olives, halved
About 10 oz. mozzarella cheese, cut into small cubes
1 bunch fresh basil, chopped
3 T. red wine vinegar
About 1/4 c. extra virgin olive oil
1/4 tsp. salt


Directions
1.  Cook pasta according to package directions.  Drain and rinse under cold water.

2.  In a large bowl, combine sun dried tomatoes, artichoke hearts, green olives, mozzarella cheese, and basil.  Add pasta; toss to combine.  Add red wine vinegar, salt, and olive oil.  Mix well.

3.  Refrigerate for about an hour before serving. 

4.  As the salad sits, the pasta absorbs some of the olive oil.  Drizzle with a small amount of additional olive oil and toss just before serving if salad needs to be 'moistened.'

Notes:
- Whole wheat pasta can be used, no problem.
- You don't have to bother to drain the sun dried tomatoes much.  The olive oil they're packed in brings fabulous flavor to the salad.
- For large artichoke quarters, I cut them in half ... so I guess that makes them 8ths!

Enjoy!

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, The Cure for the Common Monday hosted by Lines Across, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Mangia Mondays hosted by Shine Your Light, Open Call Tuesdays hosted by Salt Tree, Show & Share hosted by Southern Lovely, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, Scrumptious Sunday hosted by Addicted to Recipes, Weekend Potluck hosted by The Country Cook, Gooseberry Patch Recipe Round-Up.
reade more... Résuméabuiyad

My Food Photography Woes


Food photography is hard.  Really hard.  It may just be my blogging nemesis.  My blogging archenemy, so to speak. 

I've debated and debated with myself about whether or not to actually write those words in a post.  But I've really found comfort in reading other bloggers' posts about their challenges ... knowing others experience similar difficulties and frustrations makes one, well ... feel a bit better.  So I decided to share my photography challenges with you.  Just in case it makes someone else feel even just a tiny bit better.  Or, to at least give you all a little laugh.  My behind-the-scenes secrets are about to be revealed!

I've discovered through my blog photography adventures that the natural light in my house stinks.  Not just my kitchen, but pretty much my entire house!  I didn't know I had this problem until I started The Kitchen is My Playground.  There is absolutely nowhere in my kitchen I can take a photo without using a flash.  So, all my in-process cooking shots have flash.  I know ... cardinal sin of food photography.  But sometimes, we just don't have a choice.  Well, at least I don't have a choice.  Not if I want to share photos of preparation steps.  Which I do.

So I've gotten creative and tried some different spots for staging my photos.

Many of my photos are taken outside on my back deck.  The light is decent ... not great ... but decent.  Depending on the time of day.  This, however, does present some other challenges of it's own.  Like wind.  And carting my dishes and other props outside.  And, even outside, light is a huge challenge!  Just check out the shade vs. bright sunlight areas of my deck.



Take a photo in direct sunlight?  Too bright.  Harsh lighting.  Shadows.  Reflection spots.  Like this ...

Post:  The BEST Vanilla Cupcake + the BEST Coffee Buttercream



Move to the shade?  Not bright enough.  Washed out.  Like this ...

Post:  1st Bloggiversary! ... & Barefoot Contessa's Coconut Cupcakes to Celebrate

Super hot summer day?  Frosting droops, salads wilt, ice melts, beverage glasses sweat.  Like this ...
Post:  Refreshing Blueberry-Lime Iced Tea


And what to do once cold weather comes and, oh the horror --- daylight savings time when you have a full-time job and can't make it home before dusk??  Well, then the outside photo options are completely gone.

So, I got creative inside.  I scoured my house for places, any places, that had decent natural light.  I found two.  Are you ready for them?  You're going to laugh.  Or at least smile a teeny bit.

1.  Our stairs in the foyer.  With a make-shift table set up on a 5 gallon bucket.

Post:  Slow-Cooker Pumpkin Butter - 1st grade's been cookin' again!


Do you know how difficult it is to make sure the banister, or carpet, or foyer wall isn't in the photo?  On the plus side, the stairs made it easy to get different angles and vantage points from which to take the photos!

2.  Our bathtub.  Yup, the garden-style bathtub in our master bath.  Again, with my make-shift table set up on a 5 gallon bucket.  Classy, huh?

Post:  Caramel Apple Cheesecake Squares

(Now you're wondering ... wondering which photos on my site were taken in the bathroom, aren't you?  hee, hee)

On days the sun streaming through the big window over the tub wasn't enough, I resorted to augmenting the light with an old lamp.

Post:  Chocolate-Almond Flourless Cake


Probably needless to say, neither of these spots were ideal, to say the least.  Pain-in-the-you-know-what to cart all my food, dishes, props, etc. upstairs to the bathroom.  Frustrated husband when I blocked the stairs for staging.  At the mercy of the literally one-hour-per-day that each of these spots had the natural light I needed streaming in through the nearby windows.  Which pretty much relegated my photo-taking to Saturday or Sunday afternoons, which is prime spend-time-with-my-husband time.  And I really don't like giving that up.

So, I decided to explore purchasing special lighting.  Now, I love blogging - don't get me wrong.  But it is a hobby, not a profession for me.  So, I do need to keep that in perspective.  The cost of special photography lighting?  Quite a bit.  More than I wanted to spend, anyway.  But I didn't give up hope ...

I found this tutorial to build your own photography lighting.  The perfect challenge for my very-handy hubby!!  He didn't want to follow the tutorial, but rather wanted to come up with his own design based on the tutorial concept. 

So, after several trips to the home improvement store, my DIY-photo lights were born!  Made out of ductwork pieces!!!  They look like something out of Star Trek, but, hey, they work... Kudos to my hubby!!



We haven't built bases for the lights yet.  So ... the 'base' that light is sitting in is ... a fondue pot!  Hey, whatever works.

Now I'm able to do my photo shoots in the dining room, right next to the kitchen.   No more lugging my stuff to the nether-regions of my house.  Here's a typical set up with my new lights.  Still looks crazy, but it gives me much more flexibility with when I can take photos.

Post:  Baby Shower White Chocolate Popcorn


I can shoot *pretty much* any time I want.  I'm still dependent on having at least a little bit of daylight coming in through the dining room window.  I think I would need about three more of these light contraptions to be truly independent from natural lighting.  So, at times, it looks about like a house of cards with white poster boards bouncing the light, or creating a sort of make-shift lightbox.



Even with this 'studio' dining room set-up, I'm still cramped in terms of space.  My HUGE, most-frustrating challenge!!  Since my light is limited in it's reach, I'm really limited in the span of the shots I can take.  Which is why most of my photos are close-ups.  I don't have the opportunity to take shots with wide spans, gorgeous back-drops and backgrounds, or fully-set tables and place settings.

Oh well.

I'll keep working on my photography.  While I am showing improvement (I think), I still have a long way to go.  Hopefully ... maybe someday ... I can prove a worthy adversary for this thing called food photography.


Header Photo Collage Posts:
Gingerbread Cookies  (taken on the stairs)
Nutella Chocolate Chip Cookies  (taken in the bath tub)
Pizza Spaghetti Bake  (taken in the dining room 'studio' with my hubby's DIY lighting)
Granola {Oven & Microwave Methods}  (taken outside on the back deck)

Food photography is hard.  Really hard.  It may just be my blogging nemesis.  My blogging archenemy, so to speak. 

I've debated and debated with myself about whether or not to actually write those words in a post.  But I've really found comfort in reading other bloggers' posts about their challenges ... knowing others experience similar difficulties and frustrations makes one, well ... feel a bit better.  So I decided to share my photography challenges with you.  Just in case it makes someone else feel even just a tiny bit better.  Or, to at least give you all a little laugh.  My behind-the-scenes secrets are about to be revealed!

I've discovered through my blog photography adventures that the natural light in my house stinks.  Not just my kitchen, but pretty much my entire house!  I didn't know I had this problem until I started The Kitchen is My Playground.  There is absolutely nowhere in my kitchen I can take a photo without using a flash.  So, all my in-process cooking shots have flash.  I know ... cardinal sin of food photography.  But sometimes, we just don't have a choice.  Well, at least I don't have a choice.  Not if I want to share photos of preparation steps.  Which I do.

So I've gotten creative and tried some different spots for staging my photos.

Many of my photos are taken outside on my back deck.  The light is decent ... not great ... but decent.  Depending on the time of day.  This, however, does present some other challenges of it's own.  Like wind.  And carting my dishes and other props outside.  And, even outside, light is a huge challenge!  Just check out the shade vs. bright sunlight areas of my deck.



Take a photo in direct sunlight?  Too bright.  Harsh lighting.  Shadows.  Reflection spots.  Like this ...

Post:  The BEST Vanilla Cupcake + the BEST Coffee Buttercream



Move to the shade?  Not bright enough.  Washed out.  Like this ...

Post:  1st Bloggiversary! ... & Barefoot Contessa's Coconut Cupcakes to Celebrate

Super hot summer day?  Frosting droops, salads wilt, ice melts, beverage glasses sweat.  Like this ...
Post:  Refreshing Blueberry-Lime Iced Tea


And what to do once cold weather comes and, oh the horror --- daylight savings time when you have a full-time job and can't make it home before dusk??  Well, then the outside photo options are completely gone.

So, I got creative inside.  I scoured my house for places, any places, that had decent natural light.  I found two.  Are you ready for them?  You're going to laugh.  Or at least smile a teeny bit.

1.  Our stairs in the foyer.  With a make-shift table set up on a 5 gallon bucket.

Post:  Slow-Cooker Pumpkin Butter - 1st grade's been cookin' again!


Do you know how difficult it is to make sure the banister, or carpet, or foyer wall isn't in the photo?  On the plus side, the stairs made it easy to get different angles and vantage points from which to take the photos!

2.  Our bathtub.  Yup, the garden-style bathtub in our master bath.  Again, with my make-shift table set up on a 5 gallon bucket.  Classy, huh?

Post:  Caramel Apple Cheesecake Squares

(Now you're wondering ... wondering which photos on my site were taken in the bathroom, aren't you?  hee, hee)

On days the sun streaming through the big window over the tub wasn't enough, I resorted to augmenting the light with an old lamp.

Post:  Chocolate-Almond Flourless Cake


Probably needless to say, neither of these spots were ideal, to say the least.  Pain-in-the-you-know-what to cart all my food, dishes, props, etc. upstairs to the bathroom.  Frustrated husband when I blocked the stairs for staging.  At the mercy of the literally one-hour-per-day that each of these spots had the natural light I needed streaming in through the nearby windows.  Which pretty much relegated my photo-taking to Saturday or Sunday afternoons, which is prime spend-time-with-my-husband time.  And I really don't like giving that up.

So, I decided to explore purchasing special lighting.  Now, I love blogging - don't get me wrong.  But it is a hobby, not a profession for me.  So, I do need to keep that in perspective.  The cost of special photography lighting?  Quite a bit.  More than I wanted to spend, anyway.  But I didn't give up hope ...

I found this tutorial to build your own photography lighting.  The perfect challenge for my very-handy hubby!!  He didn't want to follow the tutorial, but rather wanted to come up with his own design based on the tutorial concept. 

So, after several trips to the home improvement store, my DIY-photo lights were born!  Made out of ductwork pieces!!!  They look like something out of Star Trek, but, hey, they work... Kudos to my hubby!!



We haven't built bases for the lights yet.  So ... the 'base' that light is sitting in is ... a fondue pot!  Hey, whatever works.

Now I'm able to do my photo shoots in the dining room, right next to the kitchen.   No more lugging my stuff to the nether-regions of my house.  Here's a typical set up with my new lights.  Still looks crazy, but it gives me much more flexibility with when I can take photos.

Post:  Baby Shower White Chocolate Popcorn


I can shoot *pretty much* any time I want.  I'm still dependent on having at least a little bit of daylight coming in through the dining room window.  I think I would need about three more of these light contraptions to be truly independent from natural lighting.  So, at times, it looks about like a house of cards with white poster boards bouncing the light, or creating a sort of make-shift lightbox.



Even with this 'studio' dining room set-up, I'm still cramped in terms of space.  My HUGE, most-frustrating challenge!!  Since my light is limited in it's reach, I'm really limited in the span of the shots I can take.  Which is why most of my photos are close-ups.  I don't have the opportunity to take shots with wide spans, gorgeous back-drops and backgrounds, or fully-set tables and place settings.

Oh well.

I'll keep working on my photography.  While I am showing improvement (I think), I still have a long way to go.  Hopefully ... maybe someday ... I can prove a worthy adversary for this thing called food photography.


Header Photo Collage Posts:
Gingerbread Cookies  (taken on the stairs)
Nutella Chocolate Chip Cookies  (taken in the bath tub)
Pizza Spaghetti Bake  (taken in the dining room 'studio' with my hubby's DIY lighting)
Granola {Oven & Microwave Methods}  (taken outside on the back deck)
reade more... Résuméabuiyad

Traditional New Year's Day Collards {Pressure Cooker Method}


Every Southerner knows the traditional New Year's Day meal is collards, some form of pork, and black-eyed peas.  Why, you ask?  Because this, according to lore, brings you luck and good fortune for the upcoming year.

According to Southern Living, collards and black-eyed peas "all but guarantee a prosperous year. Some say the greens represent dollar bills and the peas, coins, ensuring wealth and luck."  And, one reason pork is traditional for New Year's Day according to About.com is that "pigs have also long symbolized progress. A pig can't turn his head to look back without turning completely around, so it's believed that pigs are always looking to the future. They fit in perfectly with other New Year's celebrations."

Now, I'm not sure if this is true or not, but I'd rather not tempt fate to find out!

My husband Mark took point to prepare our New Year's Day meal this year, giving his pressure cooker a whirl for the collards and pork.  And boy oh boy, were those collards tasty and tender!  I can absolutely say they were the best collards I've ever had.  And I'm not just saying that because my cute husband made them.

He loaded his pressure cooker up with collards ...


... and then put in some onions, garlic, ham hocks, and other good stuff.


He cooked it for about 20 minutes or so, and delivered up the most super tasty and tender collards I've ever had. 



So, whether or not you ate your collards, pork, and black-eyed peas on New Year's Day, Mark and I wish you much luck and prosperity in 2012!

Collard Greens {Pressure Cooker Method}
Source: Adapted from Yummly
Ingredients
1 bunch fresh collard greens
1 1/2 c. chicken broth
2 T. olive oil
2 T. tomato paste
3 cloves garlic, minced
2 T. balsamic vinegar
2 tsp. salt
2 large onions, quartered
2 ham hocks
1/4 lb. hog jaw or fatback


Directions
1.  Clean your collards by filling your sink with cold water and soaking them for 1/2 hour. Remove the thick part of the stems at the bottom of the greens. Give the collards a rough chop to cut them into large pieces.

2.  Place the chicken broth, olive oil, tomato paste, minced garlic, balsamic vinegar, and salt in the bottom of the pressure cooker; stir to combine. Add collards and toss a bit to coat them with the chicken broth mixture.

3.  Place the onions, ham hocks, and hog jaw on top of the collards.

4.  Seal the pressure cooker pot. Pressure cook for 20 minutes.

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper.

Every Southerner knows the traditional New Year's Day meal is collards, some form of pork, and black-eyed peas.  Why, you ask?  Because this, according to lore, brings you luck and good fortune for the upcoming year.

According to Southern Living, collards and black-eyed peas "all but guarantee a prosperous year. Some say the greens represent dollar bills and the peas, coins, ensuring wealth and luck."  And, one reason pork is traditional for New Year's Day according to About.com is that "pigs have also long symbolized progress. A pig can't turn his head to look back without turning completely around, so it's believed that pigs are always looking to the future. They fit in perfectly with other New Year's celebrations."

Now, I'm not sure if this is true or not, but I'd rather not tempt fate to find out!

My husband Mark took point to prepare our New Year's Day meal this year, giving his pressure cooker a whirl for the collards and pork.  And boy oh boy, were those collards tasty and tender!  I can absolutely say they were the best collards I've ever had.  And I'm not just saying that because my cute husband made them.

He loaded his pressure cooker up with collards ...


... and then put in some onions, garlic, ham hocks, and other good stuff.


He cooked it for about 20 minutes or so, and delivered up the most super tasty and tender collards I've ever had. 



So, whether or not you ate your collards, pork, and black-eyed peas on New Year's Day, Mark and I wish you much luck and prosperity in 2012!

Collard Greens {Pressure Cooker Method}
Source: Adapted from Yummly
Ingredients
1 bunch fresh collard greens
1 1/2 c. chicken broth
2 T. olive oil
2 T. tomato paste
3 cloves garlic, minced
2 T. balsamic vinegar
2 tsp. salt
2 large onions, quartered
2 ham hocks
1/4 lb. hog jaw or fatback


Directions
1.  Clean your collards by filling your sink with cold water and soaking them for 1/2 hour. Remove the thick part of the stems at the bottom of the greens. Give the collards a rough chop to cut them into large pieces.

2.  Place the chicken broth, olive oil, tomato paste, minced garlic, balsamic vinegar, and salt in the bottom of the pressure cooker; stir to combine. Add collards and toss a bit to coat them with the chicken broth mixture.

3.  Place the onions, ham hocks, and hog jaw on top of the collards.

4.  Seal the pressure cooker pot. Pressure cook for 20 minutes.

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper.
reade more... Résuméabuiyad

2nd Bee Robbing of the Season!

We got to rob our bees on Sunday for the second robbing of the season ... two weeks earlier than usual!! 

Why am I so excited about this?  Because it means that we may be able to get in a third robbing this season, which is extremely rare.  Mark's cut-off date for robbing each year is July 15.  He absolutely will not rob the bees after this, to make sure they have enough time left in the summer to make their stash of honey for food through the winter.  Typically, we rob in late May and then again sometime between July 4th and July 15th.  This year, the bees had replenished the honey supply super quickly after the first robbing, so we were able to rob them again here in mid-June.

Another reason I'm so excited is that I made my debut as the cap-cutter.  Yes, a new responsibility has been added to my Assistant Beekeeper role.  I'm honored to be have been deemed worthy to wield the knife!

Keep working, little bees!!  Mark and I would love to steal share in your honey one more time this summer!

Here is a sampling of pictures from Sunday's robbing - views I didn't capture in our previous robbing.  If you'd like to check out pictures of the whole process, click here to read my post from our May robbing.  Oh, and on a side note ... I'm working on a recipe for Honey Cheesecake.  I'll post that recipe as soon as I feel it's blog-worthy.  Enjoy the pictures!


 That's Mark scraping (cleaning) the excluder.  The excluder is the wire "rack" you see ... the wires are close enough together to prevent the queen from getting through (the queen is just a bit bigger than all the other bees).  The box from which we rob our honey is placed on top above the excluder.  The result?  All eggs are laid in the box below the excluder and we rob from frames that are egg-free in a box above the excluder.  Oh, and Mark's being all manly and not wearing gloves, or his bee keeper suit ... I wish he wouldn't do that.  WEAR YOUR SUIT AND GLOVES, Mark!  Join me in "yelling" at him, will ya?


 This is the box that was above the excluder, and Mark's just taken it off the hive to bring it inside for us to rob.  This box is called a "super."  See all those bees still hanging around on it?  We don't want to bring those inside.  So, how do we get them off? ...


1.  Smoke 'em ...


2.  ... brush 'em (gently!), and ...


3.  ... leaf blower 'em.  Yes, leaf blower.  That definitely gets any of the tough hanger-around'ers to depart.  This 3-step method seems to work really well.  This robbing, we brought zero bees inside, and last time we only brought in three.  Pretty good, I'd say!


This is Mark taking a frame out of the super.  There are nine frames in there.


This is a close-up of the honey comb in the frame.  I think it's beautiful!  That white-ish stuff is the caps.  We'll cut that off to release the honey.



And that's me making my debut as the cap cutter!!  Mark says I did an excellent job.  Yay!
We got to rob our bees on Sunday for the second robbing of the season ... two weeks earlier than usual!! 

Why am I so excited about this?  Because it means that we may be able to get in a third robbing this season, which is extremely rare.  Mark's cut-off date for robbing each year is July 15.  He absolutely will not rob the bees after this, to make sure they have enough time left in the summer to make their stash of honey for food through the winter.  Typically, we rob in late May and then again sometime between July 4th and July 15th.  This year, the bees had replenished the honey supply super quickly after the first robbing, so we were able to rob them again here in mid-June.

Another reason I'm so excited is that I made my debut as the cap-cutter.  Yes, a new responsibility has been added to my Assistant Beekeeper role.  I'm honored to be have been deemed worthy to wield the knife!

Keep working, little bees!!  Mark and I would love to steal share in your honey one more time this summer!

Here is a sampling of pictures from Sunday's robbing - views I didn't capture in our previous robbing.  If you'd like to check out pictures of the whole process, click here to read my post from our May robbing.  Oh, and on a side note ... I'm working on a recipe for Honey Cheesecake.  I'll post that recipe as soon as I feel it's blog-worthy.  Enjoy the pictures!


 That's Mark scraping (cleaning) the excluder.  The excluder is the wire "rack" you see ... the wires are close enough together to prevent the queen from getting through (the queen is just a bit bigger than all the other bees).  The box from which we rob our honey is placed on top above the excluder.  The result?  All eggs are laid in the box below the excluder and we rob from frames that are egg-free in a box above the excluder.  Oh, and Mark's being all manly and not wearing gloves, or his bee keeper suit ... I wish he wouldn't do that.  WEAR YOUR SUIT AND GLOVES, Mark!  Join me in "yelling" at him, will ya?


 This is the box that was above the excluder, and Mark's just taken it off the hive to bring it inside for us to rob.  This box is called a "super."  See all those bees still hanging around on it?  We don't want to bring those inside.  So, how do we get them off? ...


1.  Smoke 'em ...


2.  ... brush 'em (gently!), and ...


3.  ... leaf blower 'em.  Yes, leaf blower.  That definitely gets any of the tough hanger-around'ers to depart.  This 3-step method seems to work really well.  This robbing, we brought zero bees inside, and last time we only brought in three.  Pretty good, I'd say!


This is Mark taking a frame out of the super.  There are nine frames in there.


This is a close-up of the honey comb in the frame.  I think it's beautiful!  That white-ish stuff is the caps.  We'll cut that off to release the honey.



And that's me making my debut as the cap cutter!!  Mark says I did an excellent job.  Yay!
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Who Stole the Honey?? ... & enjoyed blue cheese with honey drizzle

We robbed our bees last weekend!!  Well, actually, Mark robbed our bees last weekend ... I was purely a spectator for this round as I'm still recovering from my surgery a few weeks ago.  But I was an excellent spectator!  I should be able to resume my trusty Assistant Beekeeper role by the next robbing in July.

We have two hives - an established one, and one we just bought this spring.  This season we'll only be able to rob the established hive - the new one is still getting settled in, and there won't be enough honey yet for them to share with us.  But that's okay - we'll still get plenty of honey to hold us over from just the single hive!  We get about 6-8 quarts of honey from a single robbing, and we're able to rob the established hive twice in a summer ... May and July ... provided conditions stay good.  I don't really know what all these "conditions" are, but Mark does ... that's why he's the Head Beekeeper, and I'm just the trusty Assistant.  See, I'm new to beekeeping, but Mark's been doing it since he was in his early teens.  He and his father used to have ten hives ... ten ... that's a lot of honey!!  But then the bees all got sick and died off ... which is really sad ... and now we're just getting back into it.

But I bet you'd rather see some pictures of the robbing process, than hear about Mark's beekeeping history, wouldn't you?  Okay, so here we go!  Pictures of the process, with my absolute favorite way to enjoy honey at the end!

First up - Mark opening up the hive.  Doesn't he look all cute in his special suit?  Our bees are really gentle, so sometimes he doesn't wear the full suit ... just the hat and veil with a thick sweatshirt.  He makes me nervous when he does that ... I'd rather he wear the full suit.  Just in case.

Opening the hive
 After the hive is opened, he pulls out the frames.  The honeycomb in the frames has to be capped ... that white stuff you see sealing the cells ... or it's not ready to be robbed.  If you harvest the honey before the bees have capped it, the honey will spoil.  Mark gets very bummed when he thinks it's time to rob, but finds uncapped cells when he pulls out the frames.  When that happens, he has to just put the frames back in and we wait a couple of weeks to check again!

Capped and ready to be robbed!

Side view
 Next, we carry the full frames (they're heavy!) into the basement and start cutting those caps off to release the honey.  They make special electric heated knives to use to cut the caps, but Mark's mom has figured out that a nice sharp serrated knife works even better for her.  Sometimes the electric knife would get too hot and burn the wax caps and honey!  Plus, it's a pain in the pa-tooty to clean the electric knife.  Ya know, sometimes low-tech is juuussst fine.

Mark's mom cutting off the caps
There's a lot of honey still in the cuttings, so we collect them in a big bowl to be drained later.  We'll get about a full quart of honey from these cuttings.  That's a lot! 
Wax caps after they're cut off
 Next, the frames are put in the extractor and Mark cranks the handle to extract the honey.  Just imagine honey flying all over the place inside the cylinder as Mark cranks ... splat!

Splat! ... goes the honey
 Then it's time to pour the honey off into jars.  We're almost done!!  Well ...

Pouring off the honey

Our harvest

... except for the clean-up.  But we let the bees help with that!

Bees cleaning up the inside of the extractor
And now for the best part - eating the honey!  My absolute favorite way to enjoy honey is very simple ... blue cheese with a drizzle of honey on a baguette slice.  There's just something about the combination of the sweet honey with the tangy-ness of the blue cheese.  Absolute yum.

Blue cheese with honey drizzle
Here's to hoping the bees are working hard so we can rob them again in July!!  Get busy, little bees!


Blue Cheese with Honey Drizzle
Ingredients
Wedge of blue cheese
Honey
Baguette slices and/or water crackers

Directions
Place the blue cheese wedge on a serving plate.  Drizzle the top generously with honey, letting the honey spill over all of the edges.  Serve with baguette slices and/or water crackers, and more honey on the side for additional drizzling.


This post is linked with Sharing Sundays hosted by Everyday Sisters and This Week's Cravings hosted by Mom's Crazy Cooking.
We robbed our bees last weekend!!  Well, actually, Mark robbed our bees last weekend ... I was purely a spectator for this round as I'm still recovering from my surgery a few weeks ago.  But I was an excellent spectator!  I should be able to resume my trusty Assistant Beekeeper role by the next robbing in July.

We have two hives - an established one, and one we just bought this spring.  This season we'll only be able to rob the established hive - the new one is still getting settled in, and there won't be enough honey yet for them to share with us.  But that's okay - we'll still get plenty of honey to hold us over from just the single hive!  We get about 6-8 quarts of honey from a single robbing, and we're able to rob the established hive twice in a summer ... May and July ... provided conditions stay good.  I don't really know what all these "conditions" are, but Mark does ... that's why he's the Head Beekeeper, and I'm just the trusty Assistant.  See, I'm new to beekeeping, but Mark's been doing it since he was in his early teens.  He and his father used to have ten hives ... ten ... that's a lot of honey!!  But then the bees all got sick and died off ... which is really sad ... and now we're just getting back into it.

But I bet you'd rather see some pictures of the robbing process, than hear about Mark's beekeeping history, wouldn't you?  Okay, so here we go!  Pictures of the process, with my absolute favorite way to enjoy honey at the end!

First up - Mark opening up the hive.  Doesn't he look all cute in his special suit?  Our bees are really gentle, so sometimes he doesn't wear the full suit ... just the hat and veil with a thick sweatshirt.  He makes me nervous when he does that ... I'd rather he wear the full suit.  Just in case.

Opening the hive
 After the hive is opened, he pulls out the frames.  The honeycomb in the frames has to be capped ... that white stuff you see sealing the cells ... or it's not ready to be robbed.  If you harvest the honey before the bees have capped it, the honey will spoil.  Mark gets very bummed when he thinks it's time to rob, but finds uncapped cells when he pulls out the frames.  When that happens, he has to just put the frames back in and we wait a couple of weeks to check again!

Capped and ready to be robbed!

Side view
 Next, we carry the full frames (they're heavy!) into the basement and start cutting those caps off to release the honey.  They make special electric heated knives to use to cut the caps, but Mark's mom has figured out that a nice sharp serrated knife works even better for her.  Sometimes the electric knife would get too hot and burn the wax caps and honey!  Plus, it's a pain in the pa-tooty to clean the electric knife.  Ya know, sometimes low-tech is juuussst fine.

Mark's mom cutting off the caps
There's a lot of honey still in the cuttings, so we collect them in a big bowl to be drained later.  We'll get about a full quart of honey from these cuttings.  That's a lot! 
Wax caps after they're cut off
 Next, the frames are put in the extractor and Mark cranks the handle to extract the honey.  Just imagine honey flying all over the place inside the cylinder as Mark cranks ... splat!

Splat! ... goes the honey
 Then it's time to pour the honey off into jars.  We're almost done!!  Well ...

Pouring off the honey

Our harvest

... except for the clean-up.  But we let the bees help with that!

Bees cleaning up the inside of the extractor
And now for the best part - eating the honey!  My absolute favorite way to enjoy honey is very simple ... blue cheese with a drizzle of honey on a baguette slice.  There's just something about the combination of the sweet honey with the tangy-ness of the blue cheese.  Absolute yum.

Blue cheese with honey drizzle
Here's to hoping the bees are working hard so we can rob them again in July!!  Get busy, little bees!


Blue Cheese with Honey Drizzle
Ingredients
Wedge of blue cheese
Honey
Baguette slices and/or water crackers

Directions
Place the blue cheese wedge on a serving plate.  Drizzle the top generously with honey, letting the honey spill over all of the edges.  Serve with baguette slices and/or water crackers, and more honey on the side for additional drizzling.


This post is linked with Sharing Sundays hosted by Everyday Sisters and This Week's Cravings hosted by Mom's Crazy Cooking.
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Mark's "Hot Snot" Brats

Mark is getting into this blog a little bit, which really surprises me ... in a good way.  His interest is fueled in part by the fact that the only "recipe" of his posted to-date is the #1 top-viewed post on the blog ... yup, the "I Tried Gizzards" post, featuring Mark's cooking, is the most popular post.  So, Mark would like to share another of his cooking adventures - "Hot Snot" Brats, a pressure-cooker recipe he created himself.  He accused me (gently) of not wanting to do this post for fear that he would then have both the #1 and #2 most popular posts.  I am not afraid.  If that turns out to be the case, I will give him the kudos he deserves!

"Hot Snot" Brats
So, when he was all ready for his cooking, he called me into the kitchen to give him a "proper" photo shoot.  He had all his ingredients lined up on the counter (along with his pressure cooker), just as he's seen me do before.  I asked if he'd just put everything there on the counter, or if he'd arranged them like that for a photo ... as I was a bit surprised to see everything lined up like that.  He had put the ingredients out for a photo!  He's so cute!!  I couldn't help but smile.

Pressure cooker & ingredients, ready for their photo shoot!
Then he layered all his ingredients in his pressure cooker ... first sauerkraut, followed by onions, brats, and then fresh jalapenos.  And, yes, I say his pressure cooker because it is absolutely his cooking utensil.  I am scared of it.
Ingredients layered in the pot
Then you drizzle in a good drizzling of olive oil (EVOO, as Mark likes to say!).  Mark says this is a very important step, as it keeps things moist and aids in pot clean-up.
Olive oil drizzle - Mark says this is very important
Next, pour in 1/2 a beer ... cheap and domestic.  The cheaper the better, according to Mark.  While the brats are cooking, drink the other 1/2.  (We wouldn't want it to go to waste, now, would we??)
Adding the beer ... cheap & domestic
Once the pressure cooker is heated up enough to pressurize (the little top knob is dancing), cook for eight minutes.  (If you don't have a pressure cooker, I would think you could simmer the ingredients in beer - it would just take longer.)  Then let the pot cool down.  Once it's cooled a bit, open her up to see your creation.  Mark wanted an action shot of the lid being removed with the steam releasing ... so here it is:
Action shot of the steam-release
Scoop a little bit of kraut, onion, and jalapeno onto your plate and lay your brats on top.  The jalapeno adds a really good spicy kick to the kraut! ... so watch out, this has some bite too it.  That's where the "hot snot" in the recipe title comes from.
Yum!
I really enjoy Mark's "Hot Snot" Brats, so whenever he says he'd like to make some, I don't protest!  As much as I love to cook, I also very much enjoy a night off in the kitchen ... especially when I get to watch my sweet husband cook!

"Hot Snot" Brats
Source:  Mark Original

Ingredients
1 to 2 lbs. bratwurst
About 16 oz. sauerkraut
2 to 4 whole onions, peeled
2 jalapeno peppers
About 2 T. olive oil
1 beer (cheap & domestic)

Directions
Cut jalapenos in half; scoop seeds into sauerkraut and mix well.  (For less heat, skip this step.)  Place sauerkraut mixture in bottom of pressure cooker.  Place onions on top of sauerkraut and then lay bratwurst over the onions.  Place jalapeno peppers on top.  Drizzle in olive oil and then pour in beer.  Seal pressure cooker lid.  Cook for 8 minutes once the pressure cooker top is "dancing."  Cut burner off and let pressure cooker cool down slowly.

NOTES:
- If you don't have a pressure cooker, I think you could simmer the ingredients in beer.  Probably for about 30 minutes?  We haven't tried it, but I think it would work.
- For a "Smoky Hot Snot Brats" version, use a chipotle pepper and some adobo sauce in place of the jalapenos.  The smoky version is my favorite!

This post is linked with This Week's Cravings hosted by Mom's Crazy Cooking.
Mark is getting into this blog a little bit, which really surprises me ... in a good way.  His interest is fueled in part by the fact that the only "recipe" of his posted to-date is the #1 top-viewed post on the blog ... yup, the "I Tried Gizzards" post, featuring Mark's cooking, is the most popular post.  So, Mark would like to share another of his cooking adventures - "Hot Snot" Brats, a pressure-cooker recipe he created himself.  He accused me (gently) of not wanting to do this post for fear that he would then have both the #1 and #2 most popular posts.  I am not afraid.  If that turns out to be the case, I will give him the kudos he deserves!

"Hot Snot" Brats
So, when he was all ready for his cooking, he called me into the kitchen to give him a "proper" photo shoot.  He had all his ingredients lined up on the counter (along with his pressure cooker), just as he's seen me do before.  I asked if he'd just put everything there on the counter, or if he'd arranged them like that for a photo ... as I was a bit surprised to see everything lined up like that.  He had put the ingredients out for a photo!  He's so cute!!  I couldn't help but smile.

Pressure cooker & ingredients, ready for their photo shoot!
Then he layered all his ingredients in his pressure cooker ... first sauerkraut, followed by onions, brats, and then fresh jalapenos.  And, yes, I say his pressure cooker because it is absolutely his cooking utensil.  I am scared of it.
Ingredients layered in the pot
Then you drizzle in a good drizzling of olive oil (EVOO, as Mark likes to say!).  Mark says this is a very important step, as it keeps things moist and aids in pot clean-up.
Olive oil drizzle - Mark says this is very important
Next, pour in 1/2 a beer ... cheap and domestic.  The cheaper the better, according to Mark.  While the brats are cooking, drink the other 1/2.  (We wouldn't want it to go to waste, now, would we??)
Adding the beer ... cheap & domestic
Once the pressure cooker is heated up enough to pressurize (the little top knob is dancing), cook for eight minutes.  (If you don't have a pressure cooker, I would think you could simmer the ingredients in beer - it would just take longer.)  Then let the pot cool down.  Once it's cooled a bit, open her up to see your creation.  Mark wanted an action shot of the lid being removed with the steam releasing ... so here it is:
Action shot of the steam-release
Scoop a little bit of kraut, onion, and jalapeno onto your plate and lay your brats on top.  The jalapeno adds a really good spicy kick to the kraut! ... so watch out, this has some bite too it.  That's where the "hot snot" in the recipe title comes from.
Yum!
I really enjoy Mark's "Hot Snot" Brats, so whenever he says he'd like to make some, I don't protest!  As much as I love to cook, I also very much enjoy a night off in the kitchen ... especially when I get to watch my sweet husband cook!

"Hot Snot" Brats
Source:  Mark Original

Ingredients
1 to 2 lbs. bratwurst
About 16 oz. sauerkraut
2 to 4 whole onions, peeled
2 jalapeno peppers
About 2 T. olive oil
1 beer (cheap & domestic)

Directions
Cut jalapenos in half; scoop seeds into sauerkraut and mix well.  (For less heat, skip this step.)  Place sauerkraut mixture in bottom of pressure cooker.  Place onions on top of sauerkraut and then lay bratwurst over the onions.  Place jalapeno peppers on top.  Drizzle in olive oil and then pour in beer.  Seal pressure cooker lid.  Cook for 8 minutes once the pressure cooker top is "dancing."  Cut burner off and let pressure cooker cool down slowly.

NOTES:
- If you don't have a pressure cooker, I think you could simmer the ingredients in beer.  Probably for about 30 minutes?  We haven't tried it, but I think it would work.
- For a "Smoky Hot Snot Brats" version, use a chipotle pepper and some adobo sauce in place of the jalapenos.  The smoky version is my favorite!

This post is linked with This Week's Cravings hosted by Mom's Crazy Cooking.
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I tried gizzards

My husband loves gizzards.  Seriously.  Loves them.  He makes them for himself as a treat quite often.  Every time, he asks me - "Would you like some gizzards?"  My reply - "No thank you, I don't like gizzards."  Of course, he's called my bluff repeatedly and asked me if I've ever tried them.  No, I haven't.  What am I, six years old??  You truly have no right to say you don't like something if you've never tried it!  Well, I didn't want to try gizzards.  They look nasty.  They smell nasty.  The thought of them is nasty.  Surely, then, they taste nasty.

I don't know exactly what happened, but one day I committed to Mark that I would try gizzards.  I wanted him to do something, and he said he would do it if the next time he made gizzards, I would try them.  I don't recall what the "something" was, but I must have wanted it done really badly, because I agreed!  So, that's how I got roped into trying gizzards.

Well, the day arrived that Mark decided to make himself a gizzard treat.  Oh crud.  I was committed.  He got them ready in his pressure cooker ... that's how he cooks them ... and, I must admit, things actually looked promising.  He puts fresh rosemary, bacon, onion, and jalepenos in with them.  "The pot" actually looked kind of pretty.


Getting the gizzard pot ready - it doesn't look sooooooo bad.

After a short bit, the gizzards were ready.  It was time.  I could avoid it no longer. 

Ummmm ... not looking quite so appetizing now.

So, I put my big-girl pants on and cut myself off a bite.  Just a bite - let's not get crazy here!  Well, my suspicions were confirmed - I absolutely don't like gizzards.  And now I have every right to say it.
My husband loves gizzards.  Seriously.  Loves them.  He makes them for himself as a treat quite often.  Every time, he asks me - "Would you like some gizzards?"  My reply - "No thank you, I don't like gizzards."  Of course, he's called my bluff repeatedly and asked me if I've ever tried them.  No, I haven't.  What am I, six years old??  You truly have no right to say you don't like something if you've never tried it!  Well, I didn't want to try gizzards.  They look nasty.  They smell nasty.  The thought of them is nasty.  Surely, then, they taste nasty.

I don't know exactly what happened, but one day I committed to Mark that I would try gizzards.  I wanted him to do something, and he said he would do it if the next time he made gizzards, I would try them.  I don't recall what the "something" was, but I must have wanted it done really badly, because I agreed!  So, that's how I got roped into trying gizzards.

Well, the day arrived that Mark decided to make himself a gizzard treat.  Oh crud.  I was committed.  He got them ready in his pressure cooker ... that's how he cooks them ... and, I must admit, things actually looked promising.  He puts fresh rosemary, bacon, onion, and jalepenos in with them.  "The pot" actually looked kind of pretty.


Getting the gizzard pot ready - it doesn't look sooooooo bad.

After a short bit, the gizzards were ready.  It was time.  I could avoid it no longer. 

Ummmm ... not looking quite so appetizing now.

So, I put my big-girl pants on and cut myself off a bite.  Just a bite - let's not get crazy here!  Well, my suspicions were confirmed - I absolutely don't like gizzards.  And now I have every right to say it.
reade more... Résuméabuiyad