There has to be a special name for the time between Christmas and New Year’s, as this time seems like one of those rare moments in the year when everything is calmer, the streets are quieter, and everyone’s trying to catch their breaths as they brace themselves for the new year. Don’t you just love this particular time of the season? It’s like a denouement to a complex sequence of events, you know?

Man, I can’t believe 2011 is coming to an end! Looking back on the year that was, I’d say it was a great one. Now it wasn’t all smooth sailing, I doubt there’s even such a thing; however, on a scale of one to ten, with ten being awesome and zero being lame, I would say 2011 is an eight. Not bad, right? Are you as excited as I am for 2012? What kind of resolutions have you made for the new year? I have high hopes for everyone, whether you believe in resolutions or not. If you’re big on making annual goals or a list of some sort, good luck! I am actually making one for 2012.

Before I forget, I want to thank you all for being loyal readers, despite my intermittent blogging. I appreciate you for sticking it through with me. I hope to be able to up the ante around here for all of you.

So, perhaps now is the perfect moment for me to remember the highlights of my 2011, yeah?

January

We kicked off 2011 to a great start by welcoming the year with the masses in San Francisco. The mood was so festive, despite rain. What an experience it was!

 

February

I bravely took a new feat — knitting! I have always wanted to learn how to knit, but back then it didn’t make sense to knit woolens in a place where humidity levels were ridiculously high and the seasons were either hot or wet (or both). For my first knitting project, I made a cardigan in acrylic. Consequently, this was the beginning of my yarn addiction.

 

March and April

I remember baking and cooking up a storm in the kitchen during these months. I was so diligent with making monthly menus. If only I could be consistent with following through with the ones I made! Check out some of the recipes I tried that got the thumbs up from the mister and the son:

Red Velvet Cupcake, Jalapeño Poppers,
Baked Rigatoni with Italian Sausage,
and Halibut in Artichokes and Tomatoes

 

May

In May, we welcomed the cutest and fluffiest member of our family — Autumn. Fluffy kitty is fluffy. Need I say more?

 

June

June was one of my favorite months. Huzzah to completing an entire school year with the program I was assigned to! Another huzzah to being offered to teach in the same program for another year! (Because I seriously hate moving shelves and desks!) Further, I found out I was chosen to participate in a two-year mentoring program by the school district I work for. We’re talking direct staff support and training by the experts in special education here. How exciting, right?

 

July

This year’s summer school was a lot of fun! No finalizing IEPs, no typing reports — just four solid weeks of having fun in the classroom with my students. No pictures, though, due to privacy. You know how that one goes.

 

August

BEST. MONTH. EVER. Aside from celebrating my birthday with tons of shoes (Is there any other way?), I finally got my ovarian cyst removed, and later in the month found out that it was benign! What a relief!

 

September

We celebrated my son’s sixteenth birthday. Yup, it’s been sixteen years, and I still can’t get over it.

 

October

October was a crazy month! I held five frickin’ IEPs in one month, four of which were triennials. Who does that sort of thing?! Thank god it’s over, and I lived to tell about it!

 

November

November was a low point for my family and I. We mourned the tragic death of my uncle on my dad’s side. Read about it here.

 

December

Highlights of this month are: our 6th year anniversary, my driver’s license, finally! (Hah!) and spending Christmas with the most important and special people in my life! Oh, and let’s not forget the shoes! *grin*

 

Happy New Year! May your 2012 be just as wonderful, if not better, than 2011.

Bread has always been one of my favorite food, and it’s one of those things that I could never live without. Buttermilk, honey white, sourdough, wheat, whole grain… Oh I love me some bread, alright. I could have it for breakfast, lunch, and dinner, and not care about the carbs and gluten.

Ok, I lied. I do care, but I love bread so much I can’t help myself!

Because I’m a bread lover, it is but only natural that I find joy in making it. It’s not something I would like to do all the time, but when I do, it makes me feel giddy. There’s something about making it that’s enjoyable, as well as rewarding.

They’re supposed to look like baby’s bottom, according to bakers.

Put them in the oven, and voila!

Warm bread and melted butter… Nom nom nom.

What I like about baking bread is how it makes the entire house smell so divine while it is in the oven. The best thing is eating it fresh from the oven, of course!

Oh, hai.

I know I committed to posting some recipes in one of my previous posts. I have not forgotten. What happened is I got distracted, that’s right.

Alright, so I have here this Chicken Pot Pie recipe from Ina Garten. I’m telling you, this recipe delivers.

Chicken Pot Pie

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions:

1. Preheat the oven to 350 degrees F.

2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

4. For the pastry, mix the flour, salt, and baking powder in the bowl. Add the shortening and butter, and mix with a pastry blender, until flour and butter are combined to the size of peas. Add the ice water; mix only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

5. Preheat the oven to 375 degrees F.

6. Divide the filling equally among 4 ovenproof bowls. (I used one 9″ pie plate.) Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Source: Ina Garten

I have baked my fair share of cookies in the past, and without a doubt, this New York Times Chocolate Chip Cookie recipe is the best one I’ve baked by far. What I really like about this recipe is that I don’t get this weird oily after taste, unlike some of the recipes I have tried in the past. You guys have to try it. It is important that you refrigerate the dough for at least 24 hours before baking. It’s well worth the wait, I promise.

NY Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks (I used Ghirardelli Milk Chocolate Chips.)
Sea salt.

Directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. And a glass of milk.

In case anyone was wondering what else was on my plate, well, I recently finished knitting Bethel Woods Cardigan. It came out a little smaller than expected, but nothing blocking couldn’t fix.

I still have buttons to sew, but it is pretty much done. I just wish I knew better when I started this project, you know?

My next project (not the sock project that is in progress) is going to be more awesome, I swear! In fact, I have already casted on, and this one is a pattern I designed using my son’s measurements. It’s a really simple ribbed v-neck cardigan. I’m using size 3 needles. Tiny stitches, yup. Don’t even ask. All I know is this will probably be my first and last attempt with knitting a cardigan using fingering yarn. We’ll see.

I just spent the entire evening in bed with the laptop, bouncing between creating a new website layout, combing through the pages of my favorite craft site, and playing Pocket Frogs on my iPhone. I probably would have finished this new website layout a lot sooner, but focusing on only one task at a time was never a strength of mine. I’m so glad I have the entire week off! I can’t wait to get my hands on some craft projects, and possibly bake a cake or two. If not for Presidents’ Week, I won’t have the time and energy to waste lollygagging ’til the wee hours. One week of sleeping in, no IEPs and lesson plans, booyah! For that, thank you, Presidents!

Now on to the good yummy stuff.

Mushroom, Tomato and Spinach Bruschetta

Chicken Potpie

And last but not the least…



Chocolate Chip Cookies

Mmm mmm mmm. I will post the recipes within the next few days. I have a knitting project that’s been waiting all night. I hope you all enjoy your day off. I know I will enjoy mine.

Guh. I can’t believe August zoomed by so quickly. What the frick, dude? Since school started, I haven’t had the chance to do anything fun or exciting. Lately it’s been nothing but lesson plans and IEPs and behavior management. Boo.

Hey, come to think of it, I don’t think I ever posted about finally getting a teaching job. I do remember talking about my retail job, which for your information, I resigned from, like four months ago. It was a choice between having fun money or keeping my weekends. It was an easy call for me.

Okay, so I am currently teaching moderate to severe autism students in middle school. I initially got hired by the district to take someone else’s position as a Special Day Class teacher in a mild to moderate setting (program for Specific Learning Disability, which was known as Dyslexia back in the day). Then right before the school year ended, I was told that I was going to move to the autism program the following school year. No biggie, I mean, I know autism. Just that I only had five months to work with the eighteen kids on my case load and already I had to move on to a different one. Not to mention having to move everything in my classroom to another classroom. So yeah, it’s a new school year, and it’s been crazy. But I’m hanging in there.

Enough serious talk. I want to talk about my baking addiction. Oh yes. Despite all the craziness, the baking must go on. Although I haven’t been posting, I have been continuously testing recipes, one day at a time. (And believe me, I have tons to share just not enough time and energy to do so!) I believe I have about twelve recipes waiting to be shared since my last entry.

To begin with, here’s the apple pie I baked weeks ago. I used to bake French Apple Pie for friends back in college. For some reason, I opted for the French Apple Pie because pastry crust intimidated me then. I just wasn’t up for the challenge. (And I couldn’t bear the thought of failing!) Hence, crumbly topping it was. Until recently I thought, hey, why not actually try the classic apple pie?

The verdict? Pastry crust is easy-peasy! And this apple pie is a must-try!

Classic Apple Pie

Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening (I used Crisco)
4 to 6 tablespoons cold water

Filling
1/3 to 1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (I used fresh ground nutmeg)
1/8 teaspoon salt
8 cups sliced peeled Granny Smith apples (8 medium)
2 tablespoons butter or margarine

Egg wash
1 egg with 1 tbsp milk or water

Directions:

1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (I just simply used my hands), until the butter and flour are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (if necessary add 1 to 2 teaspoons more water).

2. Gather pastry into a ball. Divide in half. Shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap and refrigerate about 30 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 425°F. Flour your work surface and rolling pin, and roll one pastry round enough to fit your pie plate. To transfer the dough to your pie plate, wrap it loosely around the rolling pin. Unroll and ease into plate, pressing firmly against bottom and side.

4. In a large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over filling.

5. Roll the other half of pastry and lay the top crust to cover the filling. Pinch the edges together and flute as desired. Cut slits so steam can escape. Brush the top of the crust with egg wash. To prevent excessive browning, cover the edge with strip of foil.

6. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. If using foil to cover the edges, remove the foil for last 15 minutes of baking. Allow to rest for an hour before serving.

Source: Betty Crocker