iPhone Update

mia

Still. Our house is only 1100 square feet, for dog’s sake!!

{sigh}

I don’t use it as a phone, only as a FB/Twitter/Pinterest hub. I have a laptop, but that leaves me stuck at the desk since the battery is dying. I really love my mobility.

Crazytown Express

What a crazy time for me. I have been between jobs, enjoying my Spring and Summer with the husband at home since the end of March, but a few weeks ago I started taking interviews for jobs. I didn’t get the first one, which would have been cool, but sometimes two personalities don’t mesh and you lose out. Such is life, right? Well, fret not, I pushed forward and got myself a great little gig at the grocery store across the street from my house that will allow me to work a few shifts a week to get me out of the house, and allow me more time to think up recipe ideas as I handle the new products they sell. Win-win.

And while that was happening, I got a call from my old employer from 6 years ago, whom I had forgotten all about. Turns out they can really use me there this year, so I met with the new manager yesterday and we hit it off really well. I start on Monday. I will be their resident floater because I know the kitchen and front sales area so well, I will get to help wherever I’m needed. Something tells me it will get a bit hairy at times (because it always does there), but I will love the variety. They’ve done some great changes since I left, and I’m looking forward to learning new things and working in new stations for them.

And both jobs come at the knick of time. I was starting to talk to myself from being home too long. {snort}

I’m Pinterest Verified now!

PinterestVerified

About two months ago (or less?), Pinterest bugged me for an updated email address for my account. When I put in the one for this blog (staceyATauntiestaceyDOTcom), something came up on the screen to ask me if I would like to be verified. I thought about it for a second, pondered any downsides, and then hit yes. I figured it was like Twitter verification, and I was right, but on Pinterest I have no idea why anyone would want it. If anyone figures this out, can you please clue me in? Thanks. 🙂

Pico de Gallo Salsa Dip

PicoDeGallo

[ Click picture to embiggen ]

Pico de Gallo Salsa Dip
2C diced up tomatoes of choice (I used grape, but you can use Roma)
1 small red onion chopped fine
1C chopped up flat leaf parsley or cilantro (if you have it onhand)
1/2 – 1 tea minced garlic
1/4 tea cayenne pepper (this & hot sauce are substitute for finely diced jalapeno pepper)
1/4 tea hot sauce (I use the Chinese hot pepper mix I use in my Asian dishes)
Freshly squeezed juice from one lime (more if you like it stronger)
S&P to taste

Mix well together in a large bowl and refrigerate in a mason jar for at least 24 hours so all of the flavours marry. (Though, at this point it will be rather tasty so you could serve it immediately if time isn’t on your side.)

Cronut Craze

cronut2

 [ Click picture to embiggen ]

Ellen’s going to love this. I’m sure she’s going to hunt this down to test the next time she visits her sister.

How can people in NYC justify $40 for a single Cronut (hybrid of croissant + doughnut) when so many are starving, homeless and struggling to recover after Sandy?

I shake my head in disgust at the price tag. Suckers and their money are soon parted, indeed. 😉

If for whatever reason you can’t make it to NYC or can’t stomach the high price but still want to try this crazy pastry, let this woman’s recipe (bless her baker’s heart) save you gobs of money by making your own homemade version while amping up your cholesterol (ahem).

Butter Tarts

choc-butter-tart-with-bite

Thinking about making butter tarts tonight, but I’m holding myself back because I made some many oatmeal chocolate chip and oatmeal cranberry cookies this morning. I’m sure the husband won’t mind, though. He never does. 🙂

I’m trying to figure out which of these two recipes I want to test drive if you’re at all interested in making your own:

VidalButterTart

The difference between them is the use of light corn syrup. I’m not a fan but I have been known to use it in my Rice Krispie squares, so I already have some on hand. I’m also a bit puzzled by the comment left on the recipe using the corn syrup that the butter tarts came out runny. I’m not sure how that would happen with a strong binding ingredient like corn syrup. Odd.

I’m using store bought tart shells because my hands are too hot to work with cold butters while forming pastry doughs. Oh, sure I’ve tried the dip-your-hands-in-cold-water-then-quickly-wipe-them-dry trick, but it never works for more than 30 seconds before the dough starts to mush out in my hands. It doesn’t matter how cold I can get my hands, either. Butter + my hands = disaster. I can’t even hold a chocolate bar for long because I can feel it sink into my fingers. I have to get my husband to hold it while we walk from the aisle to the checkout. Pathetic.

Alas, this is the reason I never became a baker. It’s a curse no baker wants to have. (le sigh)

 

How to Sew Blind Hems

For those who aren’t experienced enough in sewing to know how to do proper tailored hems, here is a video from Threads Magazine on how to do it with a home sewing machine using a hemming foot. (If your machine didn’t come with a blind hemming foot, you can always purchase one for your machine model from sewing stores.)

BlindHem

How to Sew a Blind Hem – Threads.