tag:blogger.com,1999:blog-59537999758243122532024-03-12T16:19:51.720-06:00Blogging MollyMolly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-5953799975824312253.post-60655759642905572382012-06-11T13:57:00.001-06:002012-06-11T13:57:54.702-06:00Are you there, Molly? It's me, reader.If you're reading this, I can only assume you forgot that you used to subscribe to my blog (welcome back, or see you later after you swiftly visit the unsubscribe button). Or the lovely <a href="http://www.cirquedusweet.com/" target="_blank">Cirque du Sweet</a> has directed you here from a guest post featuring yours truly. I should admit that the latter source is the reason I'm posting. Have I told myself for months on end that I'm going to hop back on the blogging train? Duh. (You're welcome for the Q/A prose, <a href="http://picturesandconversations.tumblr.com/" target="_blank">Bop</a>.) But when I agreed to guest post while Allison is gallivanting across the pond, I realized she would link here. And anyone who dared click through would be greeted with a 10-month old post about Bo Jackson figurines.<br />
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So I suppose I have Allison to thank for "forcing" me dust off my blogging fingers. You see, I'm a writer by trade. (I never said I was a good one. Also, I'm not self-deprecating at all.) While I love the outlet of writing about what I want to, sometimes it's a lot of pressure. Or I'm lazy. Which I think I've cited multiple (read: tons of) times in various posts.<br />
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So uh, I'd tell you to come back. I wish you would. But I don't give you a reason to (a theme), other than my random musings about often-pointless things. Though I've vowed (ha) to start back up with weekly Blogging Molly sessions.<br />
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See you next week, yes no maybe so?Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com3tag:blogger.com,1999:blog-5953799975824312253.post-34856569294181186062011-08-17T18:22:00.002-06:002011-08-17T18:32:47.287-06:001991 MagicAfter three years in his house, J is almost fully unpacked from boxes. The last boxes live in his office, the contents of which have patiently waited for a bookshelf to live on. (Or in many cases, a trash can/recycle bin/thrift shop.) <div>
<br /></div><div>Little did I know that my boyfriend is a pseudo-hoarder. Items found include a Subway Club Card that has actual stamps (lickable ones), a card with a $20 bill from high school graduation and a Bo Jackson figurine. That's merely just a smattering. </div><div>
<br /></div><div>One gem, however, is a collection of poems penned by each member of his fourth grade class. The theme was magic. And this was 4th grade J's contribution:</div><div>
<br /></div><div>Let me tell you about</div><div>my favorite Magic powers.</div><div>
<br /></div><div>Fast: run at the speed of light.</div><div>Mind: smarter than anyone.</div><div>Strength: to lift 8,000,500 pounds with no problem.</div><div>
<br /></div><div>All of these you cannot do </div><div>but one special power that is in me and you </div><div>and that power is FRIENDSHIP!!!</div><div>
<br /></div><div>
<br /></div><div>Now that. Is art. (I mean ... and that is ART!!!)</div><div>
<br /></div><div>Smooches, J.</div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-83930417923965796892011-04-18T10:45:00.007-06:002011-05-05T09:52:23.787-06:00Go greenSo there's a recipe I've been hanging onto for a few years that I got from Domino magazine's website. (RIP Domino. I still miss you after all these years.) I always tear out meal ideas from magazines and such, but most of the time never end up making them. I refused to assign this salad recipe to the same fate! I've been dying to try it.<div><br /></div><div>That's just it, though. A salad recipe sans major protein just doesn't make its way into our typical meal plans. J's also not a big "just salad" eater and I thought the recipe was too delicious looking to just have it on the side. (Plus, I'm not a big fan of salad leftovers. Putting it on the side would definitely have assured excess saladage.) </div><div><br /></div><div>The one time I finally went to the store to get the stuff to make it for myself, they were out of arugula! (I just can't substitute for those delicious, peppery greens.) And I also couldn't find champagne vinegar for the dressing, so it just wasn't in the cards that day.</div><div><br /></div><div>I finally had the perfect opportunity to make it for my brother's birthday in April. I even added my own little spin after having an amazing salad at The Mixx with quinoa in it. And wow, this salad was great! And super easy (I'm disappointed in myself for waiting so long to make it.) Do yourself a favor and try it. </div><div><br /></div><div><b>The stuff to make it</b></div><div>3 pink grapefruit</div><div>4 tbsp olive oil</div><div>1 tbsp champagne vinegar</div><div>salt and pepp</div><div>3 large handfuls arugula (I just used a whole plastic box of it)</div><div>2 ripe avocados, cut into chunks</div><div>1/2 red onion, thinly sliced</div><div>1 cup-ish prepared quinoa (I boiled mine in chicken broth) ... optional, but delicious.</div><div><br /></div><div><b>How to make it</b></div><div>Slice off the tops and bottoms of grapefruit and cut off skin. Section fruit and remove membranes (ew?), working over a bowl to catch the juice. (Seriously though, removing the membranes is importance as that's where grapefruit gets its bitterness! Thanks for that lesson, Mom.) To bowl, add oil, vinegar, salt and pepp to taste; whisk to combine.</div><div><br /></div><div>Toss arugula with half of the dressing (and quinoa if you decide you want it in there.) The recipe says to arrange arugula on plates, top with grapefruit, 'cado and red onion and then to spoon on remaining dressing. But I pretty much lazed it up and put it all in the salad bowl and mixed. Not as pretty, I'm sure, as the instructed way to do it, but I'll be the first to admit that my plating skills are never rated very high.</div><div><br /></div><div>What's your favorite salad recipe? </div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-67921742029034881522011-04-11T12:51:00.003-06:002011-04-18T10:43:50.518-06:00Guac it upI typically don't use dinner hosting sessions as an opportunity to try recipes I've never made before. After all, if it sucks, my stellar reputation as an entertainer is in jeopardy. But when I had a Mexican fiesta to host pals, I knew I had to take my <a href="http://twitter.com/StLouisCyn" target="_blank">Aunt's</a> guacamole recipe for a spin. Not only does she have fantastic culinary taste, but I feel like guacamole is pretty hard to mess up, right?<div><br /></div><div>My "adventure" paid off because it was absolutely delicious. The recipe makes a giant batch, so I thought we were going to have leftovers. This wouldn't have been a bad thing from a taste standpoint. But guac doesn't always maintain it's awesomeness the best. Regardless, I didn't have to worry about it because the six of us definitely polished it off. Impressive. This concoction has the perfect amount of kick to it, but I think I'll use spicy Rotel to dial it up a bit more next time. (There will be many more "next times" with this recipe!)</div><div><br /></div><div><b>The stuffs to make it</b></div><div>4 very ripe avocados</div><div>1 small, well-drained can Rotel</div><div>1 tsp. lime juice</div><div>1 tsp. cayenne</div><div>1 tsp. cumin (I used a tad more, but not much)</div><div>8 oz. <i>softened</i> cream cheese (the softened part is important, just to make things easy)</div><div>Salt and pepper to taste</div><div>1/4 cup diced onion</div><div><br /></div><div><b>How to make it</b></div><div>Mix the stuff up, dummy. Serve with tortilla chips. Easy peasy, guacomeasy. Huh?</div><div><br /></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com1tag:blogger.com,1999:blog-5953799975824312253.post-76209390280363106752011-03-28T11:30:00.009-06:002011-04-11T12:51:04.180-06:00Killer party<div><div>J and I get together at least once a month with two of my dearest childhood friends and their husbands. We rotate houses or activities and host dinner and/or game nights. We seem to inherently mix it up without discussing it, and somehow during our scheduling for February, the idea of a murder mystery party came up. I took no issue with showcasing my glee at this prospect, as the goob in me has always wanted to try one but I've never had the opportunity. Since the get-together was scheduled for two days after my birthday, I pulled brat duty and insisted on the murder mystery party. That was that.</div><div><br /></div><div>As most of our plans center around food, we snagged a murder mystery kit that did the same. Our scenario was based on a family-owned Italian restaurant in NYC. The owner, in which all of us were related to by blood, marriage or business, was murdered and we had to devise whodunnit. Basically, you read through a script and are fed clues to accuse each other, so it's best to have people who aren't afraid to ad lib, while staying true to the facts, or embellish (read: make a fool of themselves.) Fuddy duds need not apply.</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_5044.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/IMG_5044.jpg" border="0" alt="Photobucket" /></a><br /></div><div>(Caleb in full character in the background of this picture. Someone was clearly accusing him of something ridiculous.)</div><div><br /></div><div>Kayla and her hubs have extensive experience in murder mystery parties and did a great job of orchestrating the scenes and assigning characters. (My boyfriend J, for example, was my brother in the script. Awkwardly fun.) Michelle and her hubs did a great job of hosting the soiree, complete with chicken lasagna with vodka sauce and cheddar garlic biscuits. J and I did a great job of showing up with booze. (Ok, salad too.)</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=0b516911.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/0b516911.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Kayla and Caleb also had a great spin on the events that made for hilarity to wrap up the evening. Instead of going around the table sharing our suspicions on whodunnit, they brought a video camera and one by one, we went to a separate room, Real World Confessional Style, to reveal our theories. We then watched them and the real killer, Michelle's real-life husband and my character's fiancee, revealed himself. </div><div><br /></div><div>We didn't take a ton of pictures, as we were busy accusing each other of murder and revealing each others' dark secrets, but we had a lot of fun. (Note: I was supposed to be in mourning, as my father was the murder victim, wearing a short black leather skirt and gaudy gold jewelry. But I did my thrift store shopping before we chose the kit, and I made the executive decision to dress my character 20s/30s-esque. Oops.)</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_5047.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/IMG_5047.jpg" border="0" alt="Photobucket" /></a></div><div><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_5047.jpg" target="_blank"></a>My ridiculous "vivacious" pose, Michelle's general cutery and Kayla in mourning for her husband's murder.<br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_5048.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/IMG_5048.jpg" border="0" alt="Photobucket" /></a></div><div><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_5048.jpg" target="_blank"></a>Back to our real-life cuteness.<br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_5050.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/IMG_5050.jpg" border="0" alt="Photobucket" /></a><br /></div><div>And my brother, I mean boyfriend, being adorable.</div><div><br /></div><div>I would definitely recommend a murder mystery party if you're looking to do something different with a group of fun friends. (As opposed to lame friends?)</div><div><br /></div><div>Have you ever participated in your own live action Clue? </div></div><div><br /></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-78369476165097289212011-03-23T11:14:00.004-06:002011-03-23T13:03:59.370-06:00Will Shovel for SoupKansas City's blizzard of 2011 aka Snowmageddon aka SnOMG aka Snowpocalypse aka Snowtorious B.I.G. gave me the unwanted opportunity to do something I've never done before ... shovel the sidewalk. J's back was hurting from shoveling on blizzard day one, so I decided to have a go. Mostly because I felt awful for the mailman, not because we were going anywhere. I didn't do a very good job, but I did a job, darnit.<br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=6a416149.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/6a416149.jpg" border="0" alt="Photobucket" /></a><div>Pretty clear, though not completely straight. Apparently I was SUI ... shoveling under influence. </div><div><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=6a416149.jpg" target="_blank"></a><br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=b10ef311.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/b10ef311.jpg" border="0" alt="Photobucket" /></a></div><div><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=b10ef311.jpg" target="_blank"></a>Hahahaha, my attempt at clearing a path for the mailman from the neighbor's yard. Not good.<br /><br />To reward my meh-worthy efforts, I made some delicious soup. Recipe courtesy of <a href="http://www.epicurious.com/" target="_blank">Epicurious</a> (passed on by my stepmom), this <a href="http://www.epicurious.com/recipes/food/views/Corn-and-Wild-Rice-Soup-with-Smoked-Sausage-833" target="_blank">Wild Rice and Sausage Soup</a> is definitely making its way on a recipe card. It was delish! (I halved the recipe and had 2 or 3 bowls of leftovers. The full would be great to freeze or for company ... or I guess for a family. Cooking for 2 is hard!)<div><br /></div><div><b>The stuffs to make it</b></div><div>12.5 cups (whoa) of chicken broth, low-salt if you don't want to get puffy</div><div>1 1/4 cups (girls gone) wild rice</div><div>6 1/4 cups frozen corn kernals, thawed</div><div>2 tbs veggie oil</div><div>10 oz fully cooked smoked sausage, cubed</div><div>3 carrots, peeled and diced</div><div>2 medium onions, chopped</div><div>1 1/2 cups half and half</div><div>Chopped fresh chives or parsley (I used chives)</div><div><br /></div><div><b>Make the stuffs into soup</b></div><div>Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes. (Note: J did the grocery shopping for this recipe and came back with Rice a Roni wild rice. Don't make this mistake, as a) it's not enough rice 2) it adds some major salt that I didn't account for when seasoning. Oops. I also "skipped" this step and used a rice cooker. Holla!)</div><div><br /></div><div>Meanwhile, blend 3 3/4 cup corn and 1 1/2 cups chicken broth in processor 'til thick, a smooth puree forms. Heat veggie oil in heavy large Dutch oven (ha) over medium-high heat. Add sausage and saute until browning starts, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.</div><div><br /></div><div>Add cooked rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender, about 15 minutes more. Mix in half and half. Thin soup with more broth if you wanna. Season soup with salt and pepper.</div><div><br /></div><div>Garnish with chives/parsley. (This really adds something nice!)</div><div><br /></div><div>What's your favorite soup recipe? (Please share ... I do love me some soup.)<br /><br /></div></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com2tag:blogger.com,1999:blog-5953799975824312253.post-12998523167362536982011-03-22T10:39:00.007-06:002011-03-22T13:37:16.761-06:00Nailed ItConfession: I've been a nail biter my whole life. (Not at all a secret to those who know me.) In the past few years, I've had whopping month-long spurts of sans-nervous nibbling, but something always sets me back to start from the beginning. (Because once I start biting, there's absolutely no stopping me. Ugh, it's even more gross when I see it in writing...) Boredom is typically the demise of my "lengthy" nails. But somehow I got super OCD about them, too. So if one snags and I don't have a file handy, it's, "Ta ta talons!"<div><br /></div><div>So with my stubby nails, I can honestly say that I have never painted my nails. (I might have when I was a kiddo, but it wouldn't surprise me to find out that I didn't paint them even then.) Anytime I've tried in my adult life, I've either felt like a kid playing dress up, or a hot tranny mess. (I don't do well with girly things. As a recovering tomboy, ruffles, pink and general primping beyond good hygiene still feels odd.) But since the emergence of the short nail trend, I've acquired a new obsession: nail polish.</div><div><br /></div><div>I finally realized that most nail polishes look just fine on my short nails. Ok, maybe not when they're gnawed down to the cuticle, but when they're "normal", polish looks good! So the floodgates opened, and I went nuts. J made fun of how many bottles of polish I purchased in such little time. But luckily this new love was also fueled by a fabulous promotion by a fabulous company: <a href="http://zoya.com/" target="_blank">Zoya</a>. </div><div><br /></div><div>Zoya ran a promotion, giving three free bottles of polish if they hit a certain Facebook fan milestone by a certain date. Word spread quickly and they reached their numbers and then some. So I got six bottles (J bought me some, too) and just had to pay for shipping. Not only was this a great chance to try new colors, but a new company, too. (Zoya, I have to add, has great customer service and runs awesome promotions quite frequently. I've also been really happy with the quality of the polish and when you go to the site, you'll see that selection is not lacking. At all. Thanks for tipping me off, <a href="http://www.cirquedusweet.com/" target="_blank">Allison</a>!) </div><div><br /></div><div>So my something new sometime in January was that I not only painted my nails, but I painted my nails pink. (A hue that does not touch me often.) </div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=d87bc449.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/d87bc449.jpg" border="0" alt="Photobucket" /></a></div><div><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=d87bc449.jpg" target="_blank"></a>(Sorry, all the pictures I took are really bad. They don't show the color well. It's <a href="http://zoya.com/content/38/item/Zoya/Zoya-Nail-Polish-Kate.html">Zoya Kate</a>, though, and I do love it!)</div><div><br /></div><div>I've been dabbling in pretty much every color ... gray, navy, sparkles, red. I feel like a new woman!</div><div><br /></div><div>What's your favorite polish brand/color?</div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com2tag:blogger.com,1999:blog-5953799975824312253.post-35100508367432667362011-03-21T10:50:00.008-06:002011-03-21T14:37:13.858-06:00Nautical KnowsLessons learned on a cruise vacation:<div><ul><li>You <i>are</i> capable of packing the "just right" amount of clothes.</li><li>As fab as they may be, wearing large sunglasses gives you a funny tan.</li><li>You still hate bananas, even if they're fresh off the vine.</li><li>Do research on all of your stops otherwise you'll never escape all that tourist crap.</li><li>Ocean waves ruin cameras. Oops.</li><li>Your obsession with fresh passion fruit begins in St. Lucia and ends never.</li><li>You will need to go back to St. Maarten. Stat.</li><li>Hearing UB40 20+ times a day will have the opposite effect you think it would: you will love them even more than you already do.</li><li>Don't worry ... you'll still get a tan if you wear sunscreen (and reapply it many times throughout the day).</li><li>On a related note, heat rash probably resembles some sort of STD even if it is on your hands. (Which makes it even more suspicious.) Put the sunscreen everywhere, dummy.</li><li>Canadians do not wash their hands after using the restroom. This nation could have saved themselves some embarrassment by being more conspicuous. But ALL of them were toting maple leafs so I am not jumping to conclusions here, people.</li><li>If you're going to go on a booze cruise, don't do it on the last day of the vacation. Remember that 4-hour flight followed by a 2-hour flight you have tomorrow? Yeah.</li><li>It's probably not cool to ask that guy with dreadlocks if he's "irie."</li><li>Buzzed is better than drunk.</li><li>It will never get better than watching March Madness on a giant screen and poolside. With a mojito in hand.</li><li>It is possible to crave healthy food. After a week of grease, all you'll want is some freaking lettuce.</li><li>You are blessed.</li></ul></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-38513146444192428762011-03-11T10:23:00.005-06:002011-03-11T16:26:09.059-06:00A Lotta 'LadasHey there howdy. Here's another food-related "try new stuff" endeavor. We're entering January's backlog, so slowly but surely I'm catching up to myself!<div><br /></div><div>I'd never made enchiladas from scratch. Probably mostly because I don't love enchiladas that much. But I think the sauce is growing on me — not literally, that would be messy. But J wanted something Mexican and I wanted to cook, so I gave it a whirl. </div><div><br /></div><div>"From scratch" ... let's talk about that. I didn't make the sauce, something I might try someday. I didn't make the tortillas, something I'm 97% sure I'll never do. But I did find a great <a href="http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html" target="_blank"">Tyler Florence enchilada recipe</a> to try. This is something new in and of itself, as T Flor is generally outside of my realm of cooking comfort. I'm a begintermediate cook. Skills past an amateur but definitely no expert. I'm also a tad impatient. (Understatement.) So as much as I love being in the kitchen, cooking for more than 60-90 minutes definitely sends me into grumpy pants mode.</div><div><br /></div><div>Anyway, here's the recipe. It was super flavorful and tasty. We froze half of the filling to make another batch later. The leftovers (from the initial batch) were just ok but I think that could be fixed by not completely covering the tortillas in the enchilada sauce ... maybe just one side? I'm just not big on soggy bread/tortillas. </div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=379bf129.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/379bf129.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><b>The stuff to make it:</b></div><div>3 tbs. veggie oil</div><div>1.5 pounds boneless skinless chicken breast</div><div>Salt and pepp</div><div>2 tsp cumin </div><div>2 tsp garlic powder</div><div>1 tsp Mexican Spice Blend (Google the recipe if you prefer. I couldn't find it at my store and didn't want to make a trip to a specialty store. Nor did I want to buy all the stuff to make it. So I just used fajita or taco seasoning. Recipe was not ruined.)</div><div>1 small red onion chopped</div><div>2 cloves garlic minced</div><div>1 cup frozen corn, thawed (I believe I omitted this. For no good reason...)</div><div>5 canned whole green chiles, seeded and chopped (I used pre-chopped chiles because I'm smart like that. Or lazy.)</div><div>4 canned chipotle chiles, seeded and minced (I kept some, not all, of the seeds to add some heat.)</div><div>1, 28 oz. can stewed tomatoes</div><div>1/2 tsp all-purpose flour</div><div>16 corn tortillas</div><div>1.5 cups canned enchilada sauce (though reviewers of the recipe will have you sent to the stakes for using canned. Snobs.)</div><div>1 cup shredded cheddar and jack cheeses (believe we just used Mexican blend cheese)</div><div>Garnish: chopped cilantro leave (obviously left out ... I'm 'lergic) chopped scallions, sour cream, chopped tomatoes. (We only used the sour cream.)</div><div><br /></div><div><br /><b>How to make it:</b><br />1.) Coat large saute pan with oil. Season chicken with salt and pepp. Brown chicken over medium heat, 7 minutes each side or until no longer pink. (Just say no to salmonella!) Sprinkle chick (the food, not that girl over there) with cumin, garlic powder and Mexican spices before turning. Place chicken on a plate/platter and let cool. </div><div>2.) Saute onion and garlic in same saute pan (no need to rinse it out). Add corn and both kinds of chiles. Stir to combine and add tomatoes. Saute 1 minute.3.) Shred chicken breasts with hand or fork. Add chicken to pan and mix it well with veggies. Dust the mixture with flour to help it set<br />4.) Microwave tortillas for 30 seconds. Coat the bottom of 2, 13x9 pans (if you're making the whole recipe) with ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling and place in pan, seam side down. Top with remaining enchilada sauce and cheese. (We also added some shredded cheese to the inside of the enchiladas. What can I say, we're cheesy like that.)</div><div>5.) Bake for 15 minutes at 350 or until cheese melts. Garnish to your heart's desire. Optional: serve with Spanish rice and beans. Required: serve with Corona. See?</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=a416e5ba.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/a416e5ba.jpg" border="0" alt="Photobucket" /></a></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-68491687035186245482011-03-10T14:43:00.002-06:002011-03-10T15:09:59.736-06:00OG AGI like to tell people I'm part of the original class of the American Girl generation. OG AG, if you will. The company started in 1986, two years after I cried my first cry. But there were inevitably some start-up years, so by the time I was of fancy doll age, American Girl had taken off. <div><br /></div><div>I've told you of my <a href="http://biggiemolls.blogspot.com/2008/02/if-these-dolls-could-talk.html">nostalgic memories/obsession</a> with this company and its products. So it should come as no surprise that when I finally got to step foot in an American Girl store for the first time last December, I was a lotta bit excited. And since that flagship trip was at the age of 26, I had to suppress said excitement to inner monologue (and by "monologue" I mean "freaking out squealing") in order to appear the mature woman I've become. </div><div><br /></div><div>You see, my niece was to receive her very own American Girl doll for Christmas. So naturally, I insisted on fueling what's sure to be a doll trunk full of clothing and accessories. The fad with this era of AG'ers is to get the dolls made that look like you instead of flocking to a pre-selected character, complete with story books, era clothing and accessories. To each her own. (I think we all know what I'd pick, though.) </div><div><br /></div><div>I was blown away with the selection, and prices, of all things American Girl. I mean, I understand that wearing headgear is a traumatizing period in life, (actually I don't, because I never had it. And actually, do they even do that anymore?) But asking mom and pops to drop $40 so your doll can be humiliated with you? Wow. I shouldn't be so judgmental. There were some awesome accessories, too. But there's something about the classic three — Molly, Kirsten and Samantha — that just begs to be restored and supported. </div><div><br /></div><div>I hope if I have a daughter that a) American Girl is still around, 2) She'll have the sense to choose a character instead of a doll that looks like her. Said sense may or may not be egged on by her mom, just saying.</div><div><br /></div><div>Therein lies something new I did. In December. (Whoops.)</div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-3203623577524257062011-01-25T12:21:00.004-06:002011-01-29T16:38:18.543-06:00The Right WreathFor reasons unexplainable, I was obsessed with wreaths this holiday season. It's a weird fascination to have, considering there are only so many places to put them before becoming the Clark Griswold of circle-shaped "greenery." <div><br /></div><div>I ended up making two wreaths for Christmas. (Lie ... I made three including the <a href="http://biggiemolls.blogspot.com/2010/12/wreath-of-kin.html">Card Wreath</a>.) One for the boyfriend's house and one for my sad little Scrooge apartment. (Almost all of my decor is displayed at his house. It just looks better there. But my place needed a little love, too!) The wreath at J's house took more internet scouring than it did crafting. I just purchased a grape-vine/twig wreath and found some battery-powered C9 light bulbs online since his 80+ year old house was not built with outdoor outlets to equip Christmas lights. (Those lazy Roaring 20-ites.) The result is kind of funky and random but I like the melding of country crafter with retro lighting. I might be using this wreath to re-adorn it with seasonal flair to make it a year-round door greeter.</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo3.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo3.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>The wreath for my apartment was a tad more involving, but still super simple. I purchased a small wire wreath base, a box of white lights with white wiring and two white feather boas. Wrapped the lights around the wreath base and then did the same with the boas. And here we have a sassy, glowing wreath!</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=c1a72b79.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/c1a72b79.jpg" border="0" alt="Photobucket" /></a><br /></div><div>The picture really does it no justice. But I absolutely love this final product. It's one of those things that makes me smile whenever I walk past it.</div><div><br /></div><div>And yes, I have a window hanging on my dining room wall. Guess what: right next to it is a door, complete with gaudy garland leftover from trimming the tree. I'm sure you think it's silly that I didn't hang the wreath on the door, but there are pictures hanging on it. Duh!</div><div><br /></div><div>And just for good measure ... since this will be the last holiday project post 'til next Christmas rolls around ... here's another little fun little tidbit.</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo4.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo4.jpg" border="0" alt="Photobucket" /></a></div><div><br /></div><div>I did these on either side of the front porch stairs at J's house. Just cut off some sprigs of his giant blue spruce, got some coordinating balls (ha), red velvet ribbon and voila! Festive flower pots. </div><div><br /></div><div>What's your favorite piece of holiday decor?</div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-75232298188439836662011-01-23T18:48:00.004-06:002011-01-23T19:10:10.720-06:00CenterfoldI'm so very behind on my blogging, I know. I thought I'd catch up by doing a few a week 'til my "new things" were current. I thought wrong. Then I thought I'd just ignore it and blog like it was normal to talk about my holiday endeavors 'til February, but I realize I've finally reached the threshold. So I apologize that the next several blogs will not be timely or relevant. But maybe your holiday hangover has subsided, and you'll be inspired to try something new when the next yuletide season approaches. <div><br /></div><div>Last year, my holiday centerpiece on the dining room table was just a glass bowl filled with glass ball ornaments. Festive but kinda plain. I still keep it around but J actually asked if I was going to do something new... when he even comes close to forming an opinion about these kind of things, I oblige faster than a fat kid who hears "would you like to see the dessert menu?" </div><div><br /></div><div>So once again, <a href="http://www.marthastewart.com/" target="_blank">Martha Stewart</a> came to the rescue with these <a href="http://www.marthastewart.com/article/magazine-christmas-trees?backto=true&backtourl=/photogallery/easy-holiday-crafts#slide_16" target="_blank">Christmas trees</a> made out of magazines. I love that they're homemade AND sustainable. It's not that I go around hugging trees every day. But I try to do the little things that can maybe make a difference. So I tried my hand, and 45 minutes later, this is what we had.</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=0e47a71b.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/0e47a71b.jpg" border="0" alt="Photobucket" /></a><br /></div><div>(If you must know, this is an old issue of Golf Digest. I wish I had a dirty magazine of some kind just so I could giggle to myself when people marveled at my craftiness.)</div><div><br /></div><div>Unfortunately, that's as far as I got. I prefer odd numbers when it comes to decorating but because there aren't a ton of size variations when it comes to magazines (especially ones I have in my house), I knew I'd only make two of these suckers. And I didn't even make it that far, let alone getting around to spray painting them gold and dusting them with glitter. So this will be on the docket for next Christmas. Guess you'll have to wait 11 months to see the final product!</div><div><br /></div><div>If you want to try this out, I definitely recommend checking out the video that's on the how-to article. Very helpful! When I finish my trees off, I'll be using one of those tiny cookie recipe books — the folding might prove difficult, but at least I'll have my size variation darnit!</div><div><br /></div><div>Did you take on any holiday projects this year? </div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-27337055319516034082011-01-03T16:38:00.024-06:002011-01-10T09:53:35.714-06:00Occupational TherapyI by no means earned a hiatus from blogging over my holiday break. (Oh "holiday break" heaven forbid if I ever enter an industry that doesn't have one or that my own ever strays away from the pattern.) But I took blogabbatical (see what I did there? blog ... sabbatical ... no?) so deal with it. It mostly happened because I inadvertently kept a "hands off computer" mantra for the week's duration, save the two days leading up to my imminent return to the work life. Of course, I still caught up on ever-important tweets, Facebook-age and sports updates on my handy dandy iPhone, but should I ever post a new blog from that smarty pants mobile device, it'll consist of a picture or two and maybe a sentence. (Guessing you'd prefer that?)<br /><br />So picking up where I left off ... here's something I did that's new. I started a new job at the end of November. Probably not news to Blogging Molly clientele, but it deserves a spot in this little e-diary I'll one day peruse with wonderment. (Of my idiocy.)<br /><br />Sure I've gotten a new gig before. Once I switched from Tad's Tropical Sno to Juice Stop. From a price point, Juice Stop is a step up. But I gotta say, making Hawaiian Ice sno cones requires quite a bit of skill. And you must possess certain skills ... like cold-tolerant hands. (Ok that's about the only skill required.)<br /><br />But <span style="font-style:italic;">this</span> job switch was my first since I ventured into adulthood. It was time for a change ... a little occupational therapy, if you will. Making change always has the potential to be a bit scary, albeit exciting, but bidding adieu to your first job out of college has got to be exponentially more stressful. I'm proud of myself for taking a leap when things were comfortable. It wasn't an easy decision, but I'm stoked for a new scene and opportunities.<br /><br />So here's Molly's New Job 101: totally basic and mostly boring.<br /><br />On my first day, this little guy was my buddy while I filled out stacks of paperwork:<br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-6.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-6.jpg" border="0" alt="Photobucket" /></a><br /><br />Among many new experiences, this is the first time I've worked in a building that requires elevators to get around. I kind of (always) forget where I am. Related, my desk is on the 9th floor. Here's the view:<br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-5-1.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-5-1.jpg" border="0" alt="Photobucket" /></a><br /><br />On my first day, my spacious-to-me office was sad and bare.<br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-4-1.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-4-1.jpg" border="0" alt="Photobucket" /></a><br /><br />I still haven't really had time to decorate, but it quickly got a small dose of personality with a little mess added in.<br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-3-2.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-3-2.jpg" border="0" alt="Photobucket" /></a><br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-2-1.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-2-1.jpg" border="0" alt="Photobucket" /></a><br />(Notice the blinds ... sadly, these end up pulled down most days because the sun gets way bright. It makes me a bit sad and I'm too lazy to put them up once those people leave.)<br /><br />All in all, I'm really loving the new job. I think I'll really come to appreciate the location (right off the Plaza) even more than I already do when the weather is more pleasant - walking to grab lunch or shop over lunch could be the death of my paychecks, but by golly, I'll have fun doing it. I <span style="font-style:italic;">am</span> anxious to escape the "new kid" stage but until then, I'm plenty busy writing about beauty products, textbooks and clothing. Oh, and there's an espresso machine at our disposal. So I get one of these bad boys (skinny hazelnut latte) to hang out with every morning:<br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-1-1.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-1-1.jpg" border="0" alt="Photobucket" /></a><br /><br />What are your favorite (or not-so-favorite) things about starting a new job?Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-32914022039657162322010-12-12T16:21:00.016-06:002010-12-13T22:03:36.808-06:00Wreath of kinThe year's last two months are when my mailbox is its fattest. And this extra padding is equal parts "YOU CAN'T MISS THIS SALE!!!!!!!!!!!!" announcements/catalogues and holiday greetings from friends and family. For the former, I take no issue with scanning for any sizable coupons and pitching them in the garbage. For the latter, I feel guilty when the cards and letters just sit in a towering stack on my coffee table. I feel like the best I can do in that situation is shuffle which smiles get to land on top for the next few days. And heaven forbid if any of my loved ones are claustrophobic. What if those holiday cards have voodoo doll-like tendencies?!<br /><br />So this year, I used my newness mission to remedy the guilty pile situation. I now have a "wreath" to display all my favorite pretty faces!<br /><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-5.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-5.jpg" border="0" alt="Photobucket" /></a><br /><br />This project was easy-peazy-Brett-Favre's-sleazy. Just get an embroidery ring, some clothespins, wood glue and ribbon. I picked up the biggest embroidery ring, because I'm clearly the most popular woman in the universe. Ridiculous lies aside, you just glue the clothespins around the perimeter, alternating which way the clasp faces. Let it dry for a while, cover the obnoxious metal with a ribbon and you're set to show off your loved ones in crafty fashion.<br /><br />In the past, the only circle of cards I witnessed involved chugging cheap beer (in college, obvi.) This circle of cards is not only better for my liver, but a tad on the classier side, too. So if I'm not your mailing list, you should probably think about sending me a picture of your family. Don't you want a coveted spot on a clothespin in my boyfriend's kitchen? Sure you do.<div><br /></div><div>How do you display your cards? </div><div><br /></div><div>Credit to <a href="http://www.marthastewart.com/good-thing/pinup-wreath" target="_blank">Martha Stewart</a> for the idea!</div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-66060643297378043942010-11-28T12:47:00.021-06:002010-12-06T12:50:09.574-06:00Funky AcrophobiaJ and I vacationed in Chicago a few weeks ago. I experienced several new things while there, despite having visited the Windy City multiple times before. But the most notable newness was my trip 103 stories into the sky at Willis Tower. (Formerly known as Sears Tower. Barf on that name change.)<div><br /></div><div>Whether you stick your nose up at touristy activities, or embrace them as rites of passage, you must put Willis Tower on your "to do" list. Because not only are the traditional views spectacular, but there's also a new feature on the west side of the building in the form of plexiglass boxes that jut out from the side of the building. When you venture into one of these boxes, you're standing 103 stories up, looking down at your Chicago playroom ... the cars and buildings teensy weensy. And my oh my, was it terrifyingly awesome.</div><div><br /></div><div>My fear of heights is bizarre. I love roller coasters. But put me in a multi-level mall, make me walk on the inside near those barriers that look down into the middle and you'll send my heart racing. Flying? It's fine. (Save for takeoff and landing. Gou to the let.) Standing on the edge of the rafters behind stage of my high school's auditorium ... forgetaboutit. (Clearly a traumatizing experience, almost 9 years later.) I can't really explain my phobia's inconsistencies. </div><div><br /></div><div>Anywho ... when we finally made our way to plexiglass peril, J tugged on my arm for the imminent photo shoot, forgetting I'd need to ease into it. Our first pictures feature a nervous smile on my face, fists clenched in utter terror. (What you can't see is the massive amounts of sweat those palms were home to.) Gradually, I got more adventurous and took my heels off the carpet, allowing my soles to bear witness to all of Wacker Drive's tinyness.</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-4.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-4.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>I even let J leave my side and visit the box across from me.</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_4899.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/IMG_4899.jpg" border="0" alt="Photobucket" /></a></div><div><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_4899.jpg" target="_blank"></a><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=JasonWillis.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/JasonWillis.jpg" border="0" alt="Photobucket"></a><br /></div><div><br /></div><div>But when he requested that I crouch down, the butterflies returned. Powered through...</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_4914.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/IMG_4914.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Ultimately, I'm so glad I experienced this tourist attraction and would recommend it to anyone - visitors and Chicagoans alike. We went at sunset which made for some lovely views and photos.</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_4906.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/IMG_4906.jpg" border="0" alt="Photobucket" /></a></div><div><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_4906.jpg" target="_blank"></a><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_4909.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/IMG_4909.jpg" border="0" alt="Photobucket" /></a></div><div><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=IMG_4909.jpg" target="_blank"></a><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-3-1.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-3-1.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Got any favorite tourist traps?</div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-52629960888673968742010-11-23T13:41:00.008-06:002010-11-24T23:26:40.160-06:00Pseudo SuccessfulEven as someone who loves food, there aren't countless foods I could eat every single day. But one of the few I could scarf daily? Soup. Cream of, gumbo'd, bisque'd or just plain homestyle, I love it like it's my own baby. (Or my stuffed dog, Ubu.)<div><br /></div><div>So when I found <a href="http://thepioneerwoman.com/" target="_blank">The Pioneer Woman's</a> recipe for <a href="http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/" target="_blank">cauliflower soup</a>, I was eager to try.</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-3.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-3.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Ingredients</div><div><br /></div><div>1 stick butter, divided</div><div>1/2 of an onion, finely diced (I used white. I always use white.)</div><div>1 whole carrot, finely diced</div><div>1 stalk celery, finely diced</div><div>1 whole (or up to 2) cauliflower heads, roughly chopped (You thought I was gonna say finely diced, huh? Do yourself a favor and don't think! Oh, and I used just one.)</div><div>2 tablespoons fresh or dried parsley, chopped</div><div>2 quarts low-sodium chicken broth or stock</div><div>6 tablespoons all-purpose flour</div><div>2 cups whole milk</div><div>1 cup half and half</div><div>2-4 teaspoons salt, to taste</div><div>1 cup sour cream, room temperature</div><div><br /></div><div>Directions</div><div><br /></div><div>1. In large pot or dutch oven (do I even need to tell you that I chuckled at this?) melt 4 tablespoons of butter. Add the onion and cook for a few minutes, or until it starts to turn brown.</div><div>2. Add carrots and celery, cook a couple more minutes. Add cauliflower and parsley, stir to combine. Or you could try picking up the pot and shimmying really fast. Please set up your video camera before step one if you choose to go this route. kthx.</div><div>3. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth, bring to a boil, reduce heat and simmer (down nah!)</div><div>4. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. (Make sure you whisk reeeeeeeal good. And who needs proper grammar?) Add flour/milk mixture slowly to the butter, whisking constantly. Remove from heat, stir in 1 cup half and half.</div><div>5. Add the flour/milk/half and half mixture to simmering soup. Allow to simmer for 15-20 minutes. Check seasoning and add more salt or pepper if you need.</div><div>6. Just before serving, place the sour cream in a serving bowl or soup tureen. Add 2-3 ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.</div><div><br /></div><div>This had all the potential of being delicious. Because The Pioneer Woman only makes delicious things. But mine left something to be desired. I don't think my roux/white sauce got thick enough. I tried adding more flour, but the butter just wasn't havin' it. Jerk. Additionally, I had to add a ton of salt to each bowl I had (which was many, because this recipe made enough soup to feed the state of Missouri. Ok ... maybe more like Delaware.) And finally, I'd definitely serve it with bread or something filling of some sort. I'm a girl who loves her meat (do with that what you must), so I was always hungry shortly after eating this.</div><div><br /></div><div>Regardless, I'd try this recipe again! But I'd also love to find a recipe that's more creamy/pureed cauliflower. </div><div><br /></div><div>Ahwell. First week of November? Consider yourself new'd. </div><div><br /></div><div>So what's your favorite soup?</div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com1tag:blogger.com,1999:blog-5953799975824312253.post-74529389526207144432010-11-23T13:05:00.007-06:002010-11-24T09:36:57.299-06:00The Fest of OctoberAnother cooking adventure to fulfill my weekly newness. But this time I strayed from the diabetic-inducing treats and opted to try a new dinner meal. <div><br /></div><div>A coworker told me he and his wife make a lot of recipes from the <a href="http://www.wholefoodsmarket.com/" target="_blank">Whole Foods</a> website. While I don't do a ton of shopping there (because honestly, who can afford it?) I do enjoy the experience and philosophy quite a bit. I directed my browser to the site and found a recipe for <a href="http://www.wholefoodsmarket.com/recipes/2777" target="_blank">One-Pot Oktoberfest</a>. As it was the last week of the October, I most obviously had to try it out. </div><div><br /></div><div>The results were tasty, even if the presentation does look about as appetizing as a bowl of your cat's hacked up hairballs. (You're welcome for <i>that</i> visual.)</div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-2.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-2.jpg" border="0" alt="Photobucket" /></a><div><br /></div><div>Ingredients</div><div><br /></div><div>1 tablespoon butter </div><div>1, 12 oz package cooked bratwurst, cut into 2-inch chunks (The original recipe calls for a Whole Foods brand, The Original Brat Hans Original Bratwurst. That's a lot of original. Point is, I didn't use it.)</div><div>1 1/4 cups low-sodium chicken broth, divided</div><div>2 teaspoons dried dill, divided</div><div>1/4 teaspoon freshly ground black pepper (You know, because it's really easy to measure out pepper as you're grinding it. Eyeball it, dummy.)</div><div>1 yellow onion, chopped (Make sure it's fairly small, otherwise don't use the whole thing. Use your judgment and don't blame me if your breath stinks for years after eating it.)</div><div>1 pound fresh button mushrooms, quartered</div><div>3 tablespoons light sour cream</div><div>3 tablespoons German mustard (I just used spicy.)</div><div>1, 32 oz. jar sauerkraut, rinsed and drained (I drained it really well but didn't rinse. Gasp!)</div><div><br /></div><div>Directions</div><div><br /></div><div>1. Melt butter in large pot over medium-high heat. Add sausage and cook 'til browned, about 5 minuten. (German for "minutes." Thought it was only apprope.)</div><div>2. Add 1/4 cup broth, 1 teaspoon dill, pepper and onion ... cook until onions are softened and golden, 6-8 minuten. (Deal with it.)</div><div>3. Reduce heat to medium, add mushrooms and cook until they've released their juices, about 5 minuten more. (Ok, so when you're quartering the pound of mushrooms, it's going to seem like a whole lotta fungi. It is. But they reduce significantly in size during the cooking process. I didn't quite use the whole pound and it was ok, but would have been fine with all of them! I was just worried it was going to be fungaliciouis and that would have <i>not</i> made J a fun-guy. Bahahaha.)</div><div>4. In a small bowl, whisk together remaining 1 cup broth, sour cream and mustard. Add this mixture to the pot, along with the sauerkraut ... bring it all to a boil, baby. (But don't boil a baby. Yikes!)</div><div>5. Reduce heat to medium and simmer until "fragrant and thickened" about 10 minuten - yep, I'm still at it - more. (I'm pretty sure sauerkraut is fragrant even before you open the can. Peeeeee Yeeeeew. I love it, though.)</div><div>6. Sprinkle with remaining dill and serve.</div><div><br /></div><div>Warning: this recipe makes a lot. </div><div><br /></div><div>The first time we ate it, I served it with mashed potatoes. For the leftovers later in the week, I boiled up some egg noods. While both were good, the mashers were much tastier. And since the recipe isn't all that bad nutritionally-speaking, I think it's ok to add some carbs/starch in there. Just my humble, chunky opinion. </div><div><br /></div><div>(Whole Foods cites the following nutritional info for this six-serving recipe. "Per serving (about 13oz/367g-wt.): 240 calories (150 from fat), 17g total fat, 7g saturated fat, 45mg cholesterol, sodium difficult to determine due to rinsing of sauerkraut, 11g total carbohydrates (6g fiber, 8g sugar), 10g protein")</div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-family:Georgia, 'Times New Roman', Times, serif;font-size:small;"><br /></span></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-38345215450232949932010-11-22T17:01:00.012-06:002010-11-23T12:47:26.458-06:00Ben Folds Causes DitzeryIt's no mystery that I love food. I love eating it, gourmet and junk-varieties alike. (And everything in between. Except bananas. Sick.) I love talking about it. I love thinking about it, unless I'm starving.<div><br /></div><div>So it's no surprise that my first several "let's try new things" challenges were food related.</div><div><br /></div><div>Another StumbleUpon discovery, my next adventure was <a href="http://zestycook.com/the-brownie-that-will-change-your-life/" target="_blank">caramel walnut brownies</a>.</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo-1.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo-1.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Ingredients</div><div><br /></div><div>1 package (ha, I said package) chocolate cake mix</div><div>1 cup chopped nuts (Optional, but oh-so-delicious. I used walnuts.)</div><div>1 cup evaporated milk (I think this is one of those mini cans that are just friggin' cute)</div><div>1 stick or 1/2 cup butter or margarine, melted</div><div>35 (10 oz package) caramels, unwrapped ... time-consuming, but whatevs</div><div>2 cups (12 oz package) semi-sweet chocolate morsels</div><div><br /></div><div>Directions</div><div><br /></div><div>1. Preheat oven to 350 degrees. Just do it.</div><div>2. Combine cake mix and nuts in a large bowl. Stir in 2/3 cup evaporated milk and butter. (The batter will be thick. Not to be confused with Alan Thicke.) Spread half of the batter into ungreased 9x13 baking pan and bake for 15 minutes.</div><div>3. Heat caramels and remaining evaporated milk in a small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle chocolate morsels over brownie and then drizzle the caramel mixture over.</div><div>4. Drop remaining batter by heaping teaspoon over mixture ... no method to this, just plop it randomly.</div><div>5. Bake for 25 to 30 minutes or until center is set.</div><div>6. Cool in pan on wire rack.</div><div><br /></div><div>Ok so these managed to be ooey, gooey deliciousness, and I even mucked the recipe up like whoa. My first mistake came when I was jamming out to some Ben Folds, and I accidentally put too much condensed milk in the batter, which made for less leftover for the caramel. Second came right after, also during the Ben Folds karaoke session, when I forgot to put the butter in all-together. (What I'm trying to say here is that Ben Folds is at fault for my ditzery. Yeah, made up word.) Since the batter is split in half, I did remember my butter sins, cut the amount in half and added it to the remaining batter. Because there wasn't as much butter as the recipe called for, I called them half-cal brownies. Which is a bit deceiving but half true so I'm going with it. They were still really tasty, but I can only imagine how much yum would commence with all the calories in their rightful place.</div><div><br /></div><div>Let's file this new experience as completed on the week of October 18th.</div><div><br /></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-40344304684676240092010-11-22T16:06:00.012-06:002010-11-23T11:59:27.390-06:00We're here to pump(kin) ... you up.I was once addicted to StumbleUpon. When I got a new computer, I forgot to reinstall it, thus my addiction was abandoned cold turkey. Then I got an iPhone, found the StumbleUpon app and my boredom buster was once again established. <div><br /></div><div>Through SU, I found a <a href="http://www.pauladeen.com/" target="_blank">Paula Deen</a>-modified recipe that sounded yummy. Since I purchased multiple cans of pumpkin from the <a href="http://biggiemolls.blogspot.com/2010/11/ode-to-loaf.html">Pumpkin Chocolate Chip Loaf</a> <a href="http://pghtasted.blogspot.com/2008/12/pumpkin-chocolate-chip-loaf.html" target="_blank">recipe</a> I made the previous week, and I needed to fulfill my vow of trying something new for the week right on time for <a href="http://picturesandconversations.tumblr.com/" target="_blank">Betsy Bop Bop's</a> birthday, I tried my hand at <a href="http://www.howto-simplify.com/2010/10/pumpkin-bars-with-cream-cheese-frosting.html" target="_blank">pumpkin bars with cream cheese frosting</a>.</div><div><br /></div><div>First thing's first ... I've already redubbed this pumpkin cake. Bars imply a certain thinness, right? Well these were the fattest bars I've ever seen. So yeah, this is cake.</div><div><br /></div><div>Now I'm not one to brag about my cooking. (No really, I pretty much always find something wrong with it.) But these were f'awesome. So awesome that I'm bringing them to J's Thanksgiving celebration.</div><div><br /></div><div>Here's a picture of my version:</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=n2mm.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/n2mm.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>And here's my varied-only-by-commentary recipe, in case you're too lazy to click on a link. Or you just want to act like I made it up. Das cool, das cool. </div><div><br /></div><div>Pumpkin Cake with Cream Cheese Frosting</div><div> </div><div>Cake ingredients:</div><div><br /></div><div>4 eggs</div><div>1 2/3 cups sugar</div><div>1 cup canola oil</div><div>1, 15 oz. can pumpkin (Is it just me, or does this stuff smell like baby vomit? Of course it makes for delicious treats, but before it's delicious it's gross-smelling.)</div><div>2 cups all-purpose flour</div><div>2 teaspoons baking powder</div><div>2 teaspoons ground cinnamon (because cinnamon sticks would be silly!)</div><div>1 teaspoon salt</div><div>1 teaspoon baking soda</div><div><br /></div><div>Frosting ingredients:</div><div><br /></div><div>1, 8 oz. package cream cheese (aka Cow Fudge), softened </div><div>1 stick or 1/2 cup butter, softened</div><div>3-4 cups powdered sugar (I used 4)</div><div>1-2 teaspoons vanilla extract (I used 2)</div><div><br /></div><div>(The varying powdered sugar and vanilla amounts depends on your preference of both quantity and sweetness. I thought the frosting was way too sweet for my taste, but it ended up being the perfect balance to the pumpkin cake. My version had quite a thick coating of frosting, so if you prefer a thinner layer or dollops, I'd use less powdered sugar/vanilla.)</div><div><br /></div><div>Directions:</div><div><br /></div><div>1. Preheat oven to 350 degrees. Grease a 9x13 baking dish.</div><div>2. Mix eggs, sugar, oil and pumpkin with mixer until light and fluffy. Kind of like a puppy.</div><div>3. Pour flour, baking powder, cinnamon, salt and baking soda into another bowl and mix.</div><div>4. Pour flower mixture into pumpkin mixture and force them to be buddies until (Kids) incorporated and smooth.</div><div>5. Pour the batter into the baking dish and level out the batter.</div><div>6. Bake for 30 minutes or until a toothpick comes out clean. (I think I ended up baking mine for a total of almost 40 minutes, checking every few minutes after the 30 minute mark. 30 minutes just wasn't enough ... it was Jello jiggly! At least Bill Cosby would have been proud.)</div><div>7. Remove from oven and allow to fully cool before removing from dish or frosting.</div><div>8. Frost the cake, duh.</div><div><br /></div><div>Oh, well, I guess you gotta make the frosting first. Duh-tails. (Do I really need to tell you that you should make this while the cake is baking or cooling? I guess I just did.)</div><div><br /></div><div>1. Combine cream cheese and butter in a bowl ... mix 'til smooth as a criminal.</div><div>2. Add sugar slowly until you reach your desired consistency.</div><div>3. Stir in vanilla.</div><div>4. Commence sugar high.</div><div><br /></div><div>Filing this new experience completed on the week of October 11th.</div><div><br /></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-73929881021190054042010-11-17T21:53:00.008-06:002010-11-18T09:40:59.171-06:00Ode to LoafI'm going to channel my inner Jedi here. It has not been nine months since I've blogged. {insert sweeping hand motion here.}<div><br /></div><div>Oh hey guys! I know you feel like I'm probably inundating your RSS feed (ha!) with blog updates, but you just can't stop my prose inspiration. Aight?!</div><div><br /></div><div>In all for seriousness, I have to thank someone else for my return to my own blog. And that someone is Loaf. </div><div><br /></div><div>Say what? Ok here's the dealio. As much as I've enjoyed blogging in the past, I've also dreaded it. I felt a lot of pressure to be interesting or funny. (Because honestly, who wants to read about my stupid swimming workout ... which has stemmed my latest excuse/habit of eating like a college student ... chips/dip and Ramen noodles.) And as a writer, I've felt a lot of pressure to be perfectemont. (My own Home Alone-inspired version of the French translation of "perfect.")</div><div><br /></div><div>So in lieu of uncovering the solution to all these insecurities, I ignored it ... joining the ranks of New Year resolution failures. </div><div><br /></div><div>But I decided this behavior unacceptable. I sit at home alone most weekday nights, and when my trashy DVRd shows have completed their depletion of my IQ, I either go to bed earlier than most retirees, or I drink way too much wine. (Judge if you must.)</div><div><br /></div><div>I hunkered down for hours ... ok several minutes ... and realized I needed a theme to my blog. Not anything binding, because sometimes themes can be limiting. But structure is a good thing. (Just ask any boobs you know.) So even if I experience a total lack of motivation, I have a thematic pillow to fall back on. And when I'm feeling lazy, I have a challenge to move toward each week.</div><div><br /></div><div>Thus, my long-winded excuse for laziness comes to a close. And my explanation of Loaf thanking is explained. When autumn rolled around, pumpkin season did, too. So I made <a href="http://pghtasted.blogspot.com/2008/12/pumpkin-chocolate-chip-loaf.html">pumpkin chocolate chip loaf</a> for my coworkers, regardless of the ickiness of the word "loaf." (Thanks to <a href="http://www.cirquedusweet.com/">Allison</a> for pointing me toward the recipe!)</div><div><br /><a href="http://s270.photobucket.com/albums/jj110/BiggieMolls4/?action=view&current=photo.jpg" target="_blank"><img src="http://i270.photobucket.com/albums/jj110/BiggieMolls4/photo.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>People enjoyed it so much that I decided I had discovered my theme! Every week, I'm going to try something new. Yep, that's it ... general enough to not be limiting, structured enough to make me do it.</div><div><br /></div><div>I'm a little backlogged on my "new stuff" updates ... I started six weeks ago ... so the next several posts won't exactly be real-time. But I hope to keep things timely, sharing them with you in the same week that I do them.</div><div><br /></div><div>So here goes ... think I can do this?</div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com1tag:blogger.com,1999:blog-5953799975824312253.post-61572713984754775162010-02-10T09:21:00.002-06:002010-02-10T14:46:24.381-06:00RupeeliciousJ often wakes up in the morning with a song in his head. And by "often" I mean "always." And naturally, he hums, sings or whistles said song. This a.m. was no exception, but this time I couldn't decipher his early-morning crooning. So I asked him what he was singing.<div><br /></div><div>"The theme from Night Court."</div><div><br /></div><div>Oh. Right. My response:</div><div><br /></div><div>"I thought it was the theme from Zelda."</div><div><br /></div><div>So I proceeded to belt out the entire video game ballad, with visions of rupees and 8-bit animation dancing in my head. After finishing my final note, J assessed.</div><div><br /></div><div>"Nope. I wasn't singing that. That's <i>way</i> random."</div><div><br /></div><div>Oh yeah, because the theme from Night Court <i>isn't</i> random. The things I deal with, I tell ya... </div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-89110452282706801572010-02-08T09:43:00.004-06:002010-02-08T10:02:16.725-06:00MulliganOnly the second month of my e-writing mission, and I've failed. I didn't blog last week. As I packed up my purse for the grocery store yesterday I even exclaimed out loud, "I must blog today!" <div><br /></div><div>I didn't.<div><br /></div><div>No excuses. (I mean, I did work about 60 hours and was traveling half of the week/weekend.) But yeah, no excuses.</div><div><br /></div><div>I'll blog twice this week, ok? I can't promise that I'll only take one mulligan throughout the year, but it will be less than five. Deal? Good.</div><div><br /></div><div>So anywho ... the Super Bowl. Who was I cheering for? Neither the boys from the French Quarter nor the young male horses. My excitement was focused on the Harry Potter Theme Park advertisement I knew was imminent. Last night I didn't care about touchdowns or onside kicks (though that was pretty flipping awesome) ... I cared about the sneak peek into the most awesome theme park in the whole wide world.</div><div><br /></div><div>For the real, I just can't wait to go wingardium leviosa on everyone - because you know when I go (and I <i>will</i> go) I'll be purchasing my very own wand from Olivanders. I do feel for J because he's obviously going to have accompany me, but maybe I'll just wander around Hogwarts by my lonesome while he does something more interesting to him ... like watching paint dry. I wouldn't mind.</div><div><br /></div><div>I'm going to guzzle a butterbeer, see what Grawp is up to ... maybe catch a game of quidditch. Don't know if I'll have time... </div></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com1tag:blogger.com,1999:blog-5953799975824312253.post-29764470787241495742010-01-29T13:31:00.004-06:002010-01-29T14:55:09.181-06:00Wrong (stomach) turnLet me tell you about how a wrong turn transformed into a stomach turn (times 50.)<div><br /></div><div>Headed to lunch, we were all set to cruise to Long John Silvers for J. (Undecided location for me. I don't <i>do</i> LJS.) Upon exiting the parking lot, pure instinct took over - J turned right instead of left. (Enter: wrong turn.) In lieu of correcting our directional mistake, we went somewhere in the River Market. The stomach-turning culprit? Winslow's BBQ.<br /><div><br /></div><div>I initially intended to type out the entire "bad restaurant experience" ... but it was getting long and boring to type. To read? Worse.</div><div><br /></div><div>Long and boring story turned short and boring story ... the people behind us in line, sitting in a booth next to us while waiting for lunch, got our food. J was sure of it and went to retrieve the food after they shortly realized it wasn't theirs upon examining the ticket. I asked J if they had touched the food at all ... he was certain they hadn't.</div><div><br /></div><div>Chew chew chew, nom nom nom. Second half of sandwich, J says, "Is that gum?!" while pointing to his food tray. I say, "That's not yours?!" Yeah. The people who initially got our order had put their <i>chewed gum</i> on the tray and still let J take it! (Enter: stomach turn.)</div><div><br /></div><div>Appetite? Gone. J got refunded for his meal, but I certainly stopped eating mine even though the gum wasn't resting its sticky laurels on my tray. The food was awful to begin with. </div><div><br /></div><div>Ew, my tum tum is still unsettled.</div></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0tag:blogger.com,1999:blog-5953799975824312253.post-9621851439048322562010-01-22T10:26:00.004-06:002010-01-22T10:40:35.253-06:00Potty MouthCussing typically isn't in my vocabulary's repertoire. But lately, I've had a few choice words for certain situations. And I've realized that once you open the floodgates of profanity, it's hard to shut them off. So it's taken concerted efforts to clean out my mouth with a proverbial bar of soap. Blech.<div><br /></div><div>This morning offered me validation of these efforts.</div><div><br /></div><div>I had just poured my awake juice ... aka coffee. Freshly ground beaners, delicious half and half, a whole lot of yum. I took a sip and sauntered to the bathroom to finish prepping my head for work. As I brought the flat iron across my body to reach the frizzies on the right side of my dome, the cord decides to give my coffee mug a nudge. And a nudge was all it needed to go tumbling into the sink. And there goes my motivation, right down the drain. My piping hot motivation ... gone.</div><div><br /></div><div>It all happened so quickly. And here was how the audible response went, "FFFFFFFFFFFFFF.... Fart!!" No censoring, folks. I actually said, "fart" instead of the other f-word.</div><div><br /></div><div>The best part? The boyfriend yelled in from the bedroom, with closed door, "I'm proud of you for saying 'fart'."</div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com1tag:blogger.com,1999:blog-5953799975824312253.post-72545373791317933082010-01-15T15:08:00.013-06:002010-01-15T23:03:57.382-06:00Judging JanuaryJanuary, this is why you suck:<div><ul><li>You force me to remove my Christmas decorations from all the nooks and crannies of my home. And I will always resent you for it.</li><li>You are cold. So cold that even when I'm donning 90% of my cold-weather wardrobe (long undies, flannel jammies, socks, slippers, sweatshirt, robe and blanket) I still get the shivery shakes.</li><li>Your snow is the sloppy seconds of weather. December's snow was pretty. Yours is not.</li><li>You insist that I reap the credit card damage I sowed in December. Rude.</li></ul><div><br /></div><div>January, this is why you're kind of ok:</div><div><ul><li>You're only one month away from V-Day and B-Day.</li><li>You have things like hoarfrost. And that's just funny to say.</li><li>You're usually the inspiration of killer clearance sales at several of my favorite retail locations. This is the kind of sloppy seconds of which I can approve.</li><li>Well ... that's about it, really.</li></ul></div></div>Molly Janehttp://www.blogger.com/profile/03863922189711458207noreply@blogger.com0