>More comfort food: Easy Oatmeal Cookies with Peanut Butter

>I’ve been making a lot of comfort food lately. That says a lot about my state of mind; I’m baking for the comfort of baking itself, and I’m choosing to make things that satisfy the family’s need for simple homemade treats. There’s something very comforting in knowing that when I mix the right amounts of flour, sugar, butter, and a few other key ingredients, the results will always be tasty.

Easy Oatmeal Cookies with Peanut Butter
1 cup brown sugar
1 cup butter, softened
1/4 cup creamy peanut butter
1 cup all-purpose flour
1 teaspoon baking soda
2 cups uncooked oats (quick oats are best)
Preheat oven to 350 degrees. Combine sugar and butter and peanut butter; mix well. Add flour and baking soad; stir in oats. Roll into 1-inch balls. Place on ungreased cookie sheets and press slightly with a sugared fork. Bake at 350 for 8 – 10 minutes. Remove from pan and cool oncooling rack. Makes about 3 dozen.
Simple, delicious, and satisfying.
The original recipe was in WE Energies’ 2008 Cookie Book; I added the peanut butter. If you find your cookies a little too moist, cut back on the butter or add flour/oats. I liked the texture of mine just like this.

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>Staying sane in an insane world

>Well, attempting to keep my sanity intact, at least.

Seeking out supportive people:
  • I had lunch with a former colleague, saw pictures of her grandson
  • a neighboring teacher brings me Starbucks frequently
  • I continue to take training with a literacy coach I respect, and she is one of my strongest advocates.
  • I truly appreciate a husband who not only fixes the house, but cooks like an Iron Chef.
Actively taking care of health:
  • My Neti Pot and me, we’re friends. Friends don’t let friends get sinus infections.
  • My multi-vitamin + iron, it’s my pal. Anemia, begone!
  • Weekends are for napping, sleeping in, and drinking lots of fluids. Laundry can wait.
Actively seeking out opportunities for relaxation
  • fire in the fireplace on a rainy day: warm and cozy.
  • nibbling on chocolate cake made with the last garden zucchini: delicious.
  • pumpkin pie spice flavor in my Dashboard Joe coffee: sweet.
  • Watching the Wisconsin Badgers with my sporty son: priceless.

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>Three drivers, two vehicles, and how many appointments?

>La Petite had a Monday appointment at the dentist to get a tooth filled.

Most of the time, in order to leave her a vehicle, Chuck would get up early and drop me off at school. La Petite would plan to pick me up at school after her appointment. Ah, such a good feeling: the need for a third set of wheels avoided once again.
Then it got complicated. Over the weekend my ankle and foot swelled up – large enough and painful enough to make wearing a shoe difficult. Knowing La Petite had a late afternoon appointment (2:50), I attempted to work in a doctor visit for myself. The talk went something like this.
Me: “I’d like an afternoon appointment, please, with early afternoon best.”
Nurse on call: “How about 11:00 or 11:30?”
“Uh, no, that’s too early. 12:00 would be the earliest I could make it. Early afternoon, please.”
“Oh, here’s one at 1:15. I’ll put you in there.”
“Great! I’ll take it. 1:15 with Dr. Ankleman.”
“Wait. I’m double checking that time and your name isn’t coming up… hold just a minute, please… oh, the computer has you down for Wednesday. That isn’t what you wanted, was it? You wanted Monday.”
“Yes, please, Monday early afternoon.”
“We have 11 or 11:30.”
Sigh.
“No, that won’t work. 12 noon is the earliest I could make it.”
Then we start working on times after La Petite’s dental work.
me: “How about later, after 4?”
nurse: “We have a 4:15.”
me: “Ouch! (oops, shouldn’t dance with delight when ankle hurts) I’ll take it!”
nurse: “Okay, we’ll see you at 4:15 tomorrow.”
Then I looked at La Petite’s timing again and realized it would be just too, too close for comfort. If the dentist ran late (which is rare, but it could happen), she wouldn’t get to me at school until barely four. the new family medicine clinic is a lengthy drive through town, no convenient or quick shortcuts, and takes at least 15 minutes. It’s a large clinic with a big parking lot and a time consuming registration process, and then count in the minutes to limp or crutch my way to the gallery (they’re not even called wings or floors) where the office is… sigh. It wasn’t going to work.
So I took the afternoon off. Resting the foot could only be good. I called in the half-day sick time, and then settled in to write lesson plans for the substitute.
Then Chuck solved our troubles, provided a second vehicle; he got sick. Fever, weakness, tummy troubles – no way possible to work through it. He had to stay home.
It is indeed an ill wind that blows no good.
Supper? A stop on the way home at the local family restaurant for their famous chicken soup. It just seemed right. I drove, I paid, La Petite did the walking part, and we brought it home just in time for her numbness to wear off.
Chicken soup for the aching family. It worked.

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>Bringing in the herbs

>

The oregano sits on a bookshelf near a window now. The thyme and rosemary sit on a tray atop the piano. The basil – now that’s a little tougher. It’s in a big, heavy pot. It’s been thriving next to the steps, around the corner from the rhubarb. But now that it’s cold and we’re risking frost at night, what to do?

Chuck set up a cinder block in the corner of our living room. On top is a shelf reclaimed from an old and broken-down linen closet.

Chuck went looking for a cloth to cover it and found this in the rag basket. Um, I don’t know how long it’ll last, “cool” though it may be.
Then we realized the pot doesn’t have a base. It’s been strictly an outdoor pot for years. To put it over our wood floors, we need a water-safe base that will fit. Since we were out searching for refills for the bunny litter boxes, we checked out Fleet Farm’s remaining garden supplies. No luck. We found the litter, Chuck hefted it on his shoulder, and then – his phone rang.
He ended up having a great chat with Amigo in the equine aisle of Fleet Farm, but we didn’t find the base for the basil.
Maybe that’s good; it gives me time to replace that t-shirt.

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>No Stomach for Cancer

>

UPDATE: the resolution has passed the Senate. There is no need to contact your senators – unless you want to thank them for their support.

Sometimes a national issue is personal. Sometimes a personal issue becomes national. This issue is really both.

You may remember Tyler, La Petite’s friend, the young man who passed away from stomach cancer. This young man, college student, an athlete in his prime, was diagnosed in a late stage of cancer — too late to treat successfully. Thanks to his friends and family, he passed peacefully, surrounded by an ocean of caring.
Tyler’s mother would like to spread the word about stomach cancer through an initiative sponsored by Wisconsin’s Senator Russ Feingold. Senator Feingold would like to declare November, 2010 Stomach Cancer Awareness Month. A public awareness campaign will educate people about this aggressive and sometimes hereditary cancer, highlighting the need for early diagnosis and treatment.
November is an ideal month for this awareness campaign because of Thanksgiving Day, a holiday that emphasizes family and food. Family health histories are important – no, essential. The U.S. Surgeon General would like to declare Thanksgiving Day National Family History Day to emphasize the need for this knowledge. Thanksgiving, with its emphasis on harvest, food, and nourishment, can be very difficult for stomach cancer patients. Spreading awareness of this illness will help build compassion while increasing knowledge.
Russ Feingold, co-sponsor of Stomach Cancer Awareness Month, is a senator from my fair state of Wisconsin. I’m proud that he introduced this resolution and helped it pass.
Awareness is only the beginning, but it is a strong beginning. Please help spread the word – in Tyler’s memory, and to prevent others from suffering. Let’s make sure our nation has No Stomach for Cancer.

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>The Adventures of Sun-Loving Rat

>Hi, I’m Sun-lovin’ Rat! I came from Cambridge, Ontario, Canada to visit Daisy and family. Any visit to the O-K Chorale (yes, I did mean to spell it that way! ) includes a road trip of some sort.

On our way out of a medical appointment we stopped at the golden arches. Mmmm, fries. That huge Ronald guy was kind of scary, though.
Next we drove a long, long way to drop off Amigo at the school for the blind. We got him there just in time for track practice. The Visitor tags were so cool I decided to wear mine all the way home.
It was a beautiful day for a long drive; I think I napped a little. The seats in Chuck’s Saturn are a nice gray color, just like Sun-Lovin’ Rat!

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>Too many tomatoes? Never.

>It was a classic pantry raid. It started as Truck Tomatoes: tomatoes, diced and cored and peeled, sauteed in olive oil with a little garlic and thyme. Then in true Daisy form, I looked into the refrigerator and started adding random goodies. A little oregano. Peppers, green onions. A small handful of spinach, a little grated zucchini. Two cobs of (already cooked) sweet corn – I could have and probably should have left it at one. Simmered to pieces while I boiled up a little pasta, it was an aromatic sauce that promised to be delicious.

Daughter looked at it with suspicion. “What’s in it? The corn is a little overkill, isn’t it?”
Chuck looked at the stove and the wall and asked, “Who cooked here? A chimpanzee?”

Okay, I admit it. I used a wee bit too much corn. I should have used the bigger pan. If I’d stopped at the basic recipe, the small skillet would have been okay.

Despite their skepticism, they liked it. And yes, if you’re wondering, I did clean the stove myself.

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>Lemongrass Adventures

>We were walking down Main Street on our usual trek through the Saturday Farmers’ Market when Chuck said “Let’s go back to the booth where we bought the peppers and carrots. She had lemongrass. I want to try it.”

I’ve described our family in Food Network terms: Chuck is more Iron Chef, while I’m more 30 Minute Meals. I’m all about finding a way to create a healthy meal quickly and easily, using local and/or fresh ingredients if possible. The Pantry Raid (Amigo would call it the Garbage Can Recipe) is my specialty. Look through the refrigerator and pantry, pull out a combination of good ingredients, and cook them. I make my way through the Farmers’ Market almost like a grocery store trip: list in hand or in head, picking up basic staples or seasonal specialties I can cook, bake, freeze or can.
Chuck, on the other hand, looks for adventure. He spots the freezer truck parked by the coffeehouse (I spot the coffeehouse, of course). The vendor has trucked in farm-raised alligator, shrimp, mahi-mahi, scallops, and a whole collection of meats and seafood (Amigo asks: is alligator surf or turf?). While I’m heading to the next truck for Wisconsin-grown bison meat, he’ll pick up the alligator.
Last Saturday he bought lemongrass, a traditional Asian ingredient. He’d overheard another shopper asking about it, mulled it over in his head, and decided to stop by on our way back to the car and buy a bunch of the long, green plant. The seller explained how to use it, and Chuck searched the Internet for more detail. He worked it into a soup and a stir-fry that night.
Most of the 18-24 inch stalk is edible. The end bulb gets cut off (I believe it tastes bitter, but I didn’t try it), and the blade operates like a bay leaf – add it to the liquid for flavor and pull it out before serving. There’s a fibrous section near the bulb that can be peeled and pounded with a meat tenderizer for use in stir fries or soups or vegetable mixes. It was good, but we’re not sure if it was worth the effort.
I saw the term “very pungent” in several posts on this grassy herb. We learned that the bunch we bought downtown could last several months. We only needed one or two stalks per recipe. With that in mind, Chuck washed and cut the lemongrass to a size that would fit in a Ziploc freezer bag. We’ll pull it out now and then for a deliciously exotic Pantry Raid or Garbage Can Recipe.

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>Old Time Baked Beans in the Crock Pot

>I found this recipe long, long ago when my kids were young, our incomes were low, and we needed cheap and decent nutrition. Using dried beans and a few basic kitchen staples, these baked beans are delicious and high in iron. This dish can be vegetarian or use salt pork or bacon. The flavor is similar either way.

Ingredients:
1 lb. dry small white beans (Great Northern are my favorite)
1 small onion, minced
3 Tablespoons each molasses, ketchup
1 1/2 teaspoon salt
1/4 cup brown sugar
Optional: 1/4 lb. salt pork or 6 pieces of bacon, diced
Soak beans overnight. Sometimes I soak them for an entire 24 hour period because I really, really don’t like crunchy beans.
Rinse and drain.
Put beans and 3 cups of water in the crock pot on high, covered, for 1 hour. Combine all other ingredients. Stir into beans. Cook, covered, for 7-8 hours on low or 4-6 on high. If the mix dries out, heat 1/2 cup water to near boiling and add to beans.
Tip: coat measuring spoon lightly in oil or nonstick spray to help the molasses and ketchup measure and pour more quickly.
Stir occasionally. Serves 8-10 as a side dish and makes a great leftover. If you’re a hot dog or brat person, this bean dish makes a great base for Beans & Weenies. Dice one hot dog or bratwurst into a bowl of beans and reheat: there’s lunch!

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