Tag Archives: recipes

Easy peasey.

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I’m going to give away a secret here so listen up.

For years I couldn’t bake a decent cookie to save my life.. and believe me it wasn’t for lack of trying. No matter what recipe I tried, no matter what miracle pan I used they either came out of the oven a gooey sugar filled mess or something resembling a hockey puck.

And then…

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Then I found them. The absolutely easiest, most perfect, even River can’t screw them up cookies.

Four ingredients. Four minutes prep and viola!

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Sublime every time. Trust me, those are soft baked little circles of heaven right there. And because I live to spread joy…. I’ll share.

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So far I have made lemon, chocolate, strawberry, spice, orange and butter pecan. And they were all fabulous, no hockey stick required. I’ve even started branching out by adding flavor extracts to the plain yellow mix … last night, almond.

Take that Mrs. Fields!

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A recipe book for the rest of us.

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In general I’d say I’m a good cook. People like to come over for dinner, my dishes are requested at potlucks, and Lord knows my husband doesn’t complain. But every once in a while I’ll try a new recipe and things will…. how shall we say? … go astray.

I read the directions, I do just what they say… but the result is often inedible.

Perhaps I need this:

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I wouldn’t count on it, but let’s see.

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Who knew there was such a thing.

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Cheese? Good.

Kale? Bad.

Got it!

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I’m afraid I can’t follow that rule. Growing up with a father who died after his fifth heart attack… and living with a man who has had triple bypass, I don’t add salt to anything.

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Well, if the lobster says so… it must be true.

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Cocktail tweaking and a very spoiled cat.

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As you may know, I enjoy a cocktail now and then.

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So it should come as no surprise that I enjoy the occasional cocktail tweak as well

Here are two I’ve just discovered but have yet to try…

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Thyme and orange G&T’s sound fabulous.

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A drop of blackberry jam in my Cosmo?

Why not!

( Though I can guarantee you my quantity levels will be considerably higher. 0.75 Oz of Cointreau? Bitch, please! )

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Lord Dudley Mountcatten does not require cat food tweaking and is perfectly happy with his Fancy Feast. This does not mean he isn’t spoiled rotten in every other way…

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Yes, he’s commandeered my heating pad, and yes… if we don’t turn it on when he pounces on it we get the look.

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Turkey goodness.

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If you’re a turkey leftover hater? Move along… River don’t have time for that nonsense.

But if you cherish every last scrap of that delectable Thanksgiving bird and are in need of one more yummy recipe to stretch the remaining poultry?

Behold the glory that is River’s Creamy Turkey and Wild Rice soup!

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We had turkey dinner.

Then we had turkey tettrazini, hot turkey sandwiches, cold turkey sandwiches and turkey salad.

Today, I’m using the very last of the meat to make my all time favorite soup.

It’s so thick and rich … you might as well call it stew.

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Stick to your ribs comfort food. When you’ve had a bowl of this, you know it.

Of course my texture sensitive husband hates all things crunchy ( rosemary, caraway seeds etc ) so I have to mix the wild rice with white…

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But that adds an extra layer of thickness while still retaining the flavor, so it’s an acceptable adaptation.

What’s that…

You have leftover turkey without a home?

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Get cookin’.

You won’t be sorry.

👍

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Recipe fails.

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Because I like to share the joy with friends at the holidays…

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If that doesn’t have them oohing and ahhing at the Thanksgiving table, nothing will.

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A grilled cheese recipe book? Please.

It’s bread, a slice of cheese and melted butter. Even my culinary challenged husband can do that. No book required.

And if you thought that was bad?

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Just… no.

My late MIL was the Queen of Spam.

Spamloaf. Spam Mac and cheese. Spam and eggs. Spamgetthi. Her kitchen was a gag worthy cornucopia of Spam. You never knew where it would turn up next.

The fact that this monstrosity of meat still exists makes my stomach tremble in horror.

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When the world hands you giant zucchini…

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It’s zucchini season and it seems like everyone we know is giving us zucchini.

Some very large zucchini.

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Which sent me searching for new recipes.

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Last night it was this one.

( If you’re not overflowing with gifted squash, feel free to skip the next section )

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And because I was already in the kitchen?

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Yummy lemon cookies that admittedly, look more like biscuits.

But trust me, they’re tasty.

And oh so easy to make.

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Things I like today.

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I like flipping through magazines and finding cocktail recipes.

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Mmm…. this sounds refreshing. Needless to say I shall be adjusting the required alcohol amounts. 3 tbsps of gin? Bitch, please.

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I like finding a decent cat food Lord Dudley Mountcatten will actually eat.

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Three ingredients, you can’t beat that.

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In other news, I like cheese.

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Tell me you haven’t felt the same way. Go ahead… I dare you.

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If you’ve never tried Mrs. Meyer’s cleaning products you really should. Their scents are marvelous. Basil, geranium, honeysuckle, bluebell and the latest… fresh mown grass. Ooh la la! If it wasn’t so soapy I swear I’d use it as perfume.

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And finally, I like Dudley’s laissez faire attitude when it comes to dining. If the human puts your dinner in front of you when you’re lying down? Why bother getting up….

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Rude weather forecasts, selfies with cats and booze laced food.

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WTF Forecast cracks me up.

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Rude clouds. What did I ever do to them?

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Inevitable selfie with uninterested cat.

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Makeup? What’s that. I wear it so rarely now I swear I feel like a carnival clown when I do.

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Gin in my pesto?

Yes please!

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Vodka meatballs? Where have you been all my life!

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Wow.

No one wants that.

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Scrabble and the inaugural cocktail.

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Now that my seemingly endless supply of liquor bottles were strategically arranged on the custom made shelves…. it was time to get down to business.

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Cocktail business.

We have a favorite restaurant in Kennebunk that we haven’t visited for over a year. *insert audible sigh here* (The bartender is an old client of my husband’s and he’s been known to have a liberal pouring hand. I like that in a man.) My very favorite drink is made there and seeing that it’s won awards, I’m clearly not the only one who loves it.

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Calling it the nectar of the gods doesn’t begin to describe it’s mood elevating goodness, but trust me… it’s close.

So when our barn bar was being planned, built and outfitted? This divine concoction was never far from my mind.

Having never made one, I searched the web for a recipe but only came up with an ingredient list. Being out of Triple Sec I substituted Grand Marnier… and not knowing their homemade sour ingredients, I had to settle for bottled.

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The results were satisfying… if nowhere near the ambrosia level of the original.

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Bad Martha grudgingly approved, but said it still needed a little tweeking.

* side note – my iPhone’s spellcheck changed tweeking to twerking three times… to which Bad Martha thoroughly approves. *

Cocktail in hand, it was time to whip the husband.

At Scrabble! My name is not Martha.

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Game number one gave me a series of disastrous letters…. but I prevailed.

And the beginning of game number two?

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Didn’t begin much better.

( To answer your inevitable question… yes, I drew a ‘c’ Yes, I used that word. And yes, the husband added an ‘ed’ because in the end? He knew he was. )

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A little out of my league.

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While I adore the Drinking With Chickens blog and Facebook page…

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And was thrilled that the author published a cocktail recipe book…

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Loaded with fabulous birds…

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And beautifully crafted drinks…

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I have to admit her concoctions are a little out of my bartending comfort zone.

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And as much as I’d love to dazzle our friends ( if we ever see them again post plague) with these truly gorgeous creations..

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I fear the barn bar, which will be fully stocked with assorted liquors and accompaniments, will more than likely be devoid of fresh persimmons and kumquat thyme syrup.

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Calendula blossoms and cardamom pods? That might be a bridge too far, even for me.

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