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As a junior in college, I moved out of the dorms and into my first apartment. I was thrilled to flex my baby culinary muscles beyond what they could make in a microwave or a contraband toaster, so my friend and I marched to the grocery store to see what there was to see. And what there was to see was Jiffy corn muffin mix, for twenty cents a box. We bought about a dozen boxes and a 2-pack of cheap muffin tins so that each of us could make cornbread at any hour of any day with our new-found kitchens.
Several years have passed, and my kitchen has come a long way since those first cornbread-baking days (though I still have that very same muffin tin). I still make this tasty treat quite a lot, though I haven’t bought a box of the Jiffy for years. Why? Because I discovered it’s just as simple to make it from scratch as it is from a mix. Seriously.
I can’t decide if I am more nervous or excited about sharing this with you. So bear with me.
Since I started this blog two and a half years ago, it has been solely a digital enterprise. Oh sure the cooking and the gardening and the eating exist beyond this little corner of the internet, but my writing and photography and recipes live only here. Recently I’ve been toying with the idea of bringing some of that work to life, creating something that could live on a wall or a desk or a shelf. And no, I am NOT attempting to write a cookbook: I have neither the talent nor the time to take on a project of that scale.
It seems only appropriate: the available local produce marks seasonal changes for me just as strongly as weather and leaves and hours of daylight. I’ve sifted through hundreds of photos in the last few weeks to find my favorites for each month, and I am thrilled to present the final product to you. I’ve already received a proof, and I am very happy with the result: thick pages, bright colors, and a clean, simple month design make a good calendar in my mind, and this one has all three!
So if you’ve ever wanted some 30 Pounds of Apples swag, your moment has arrived. If you think this looks like something you want on your own wall, or something you want to give to someone else, I hope you’ll order one! I really think you’ll like it. Everyone needs a calendar, right?
PS:
I also want to give away a copy to one of you. I get so much out of this blog, but my favorite aspect continues to be the conversation, the question-asking, the story-telling from those of you reading. I’m so glad you’re here.
How to Win the 30 Pounds of Apples 2014 Calendar
1. Leave a comment on this post to answer this question: What is your favorite month, and why is it your favorite?
2. BONUS! To enter twice, head on over to 30 Pounds of Apples on Facebook and like the page. Then, come back to this post and leave me a comment saying you liked the Facebook page, and you’ll be entered twice. Fancy! (New likes only, but thanks to all the early adopters!)
3. Enter by 11:59pm EST on Monday, December 2. Winner will be announced on Tuesday, December 3.
4. Open to US residents only (sorry to my international readers, shipping is so dang expensive!)
I don’t really recall eating much rice before I was thirteen. It was then that I had my first delicious bites of Chinese takeout (strangely, in Disneyworld). My sister and I were hooked, so suddenly, stir fry became a regular meal in our household. My dad would bust out a giant wok, a pound of chicken breast, and a smattering of stir fry vegetables, and within minutes the house would fill with the sounds and smells of the quickly cooking meal.
Rice, too, was always part of these week-night stir fries. And it was the rice that yielded the best leftovers, because the following morning, dad would make rice cakes.
Rice cakes, as I grew up with them, are not comparable to the puffy, crunchy discs of rice you can buy at the store. These rice cakes are rather more like pancakes, cooked in a frying pan and slathered with butter and maple syrup to make a scrumptious breakfast.
Whether you make your rice for stir fry, curry, or something like this, make a little extra and you can set yourself up for a week’s worth of awesome breakfasts.
I write this post on behalf of the baked potato. Of that simple, humble item that too often only finds itself offered as a side dish on restaurant menus, sandwiched on the side-dish-health-o-meter between the french fries and the steamed broccoli. And most of us just take the plunge and go with the fries – or is that just me?
A couple months ago, while trying to develop some easy, fairly-healthy meal options that also allowed me to keep the oven on for an hour in an effort to ward off Midwestern winter, I made baked potatoes for dinner one night. Not as a side, but as the whole damn meal. And you know what? It was AMAZING. Why was this not part of my regular meal routine? It is now, by the way: I’ve repeated this tasty dinner several times since the inaugural attempt, and I’ve learned a lot about baking a delightful potato in the meantime.
It’s entirely possible that I’m the last person to arrive at this party, but these days I find I really, really like soft-cooked eggs. Growing up I thought I only liked scrambled eggs, hard-boiled eggs, and deviled eggs (who doesn’t?) but recently, I’ve discovered the pleasure of the slightly runny yolk.
And THIS, it turns out, is the best way I’ve found to enjoy it. I feel a little generous even calling this a recipe because it’s SO quick, SO easy, and amazingly, deliciously good.
I’ve seen this recipe with a number of different names. Egg in a Hole, Frog in a Hole, Egg in the Middle… but the principle remains the same. You take a piece of bread. And you punch a hole in it. And then you put an egg in the middle and cook. Simple!
I like using a round cookie cutter for this, but you could get cutesy and use a heart, a square, or whatever shape you want. The important thing is to not make it too small. Trust me, if there isn’t enough hole, the egg will just overflow and not cook and you won’t be able to flip it and all will be ugly for your breakfast.
To kick off my favorite season here at 30 Pounds of Apples, I have something for you. I was trying to wait. I thought these would be good to share right when you are planning treats for Halloween parties. Maybe around Thanksgiving? Or do I dare wait until the holiday season?
But they’re too good. I simply couldn’t wait to share this secret with you, because it will change your world. At least, it will change your world if you have pecans on hand and a deep or even moderate love of those tasty nuts that cost $10 a cone at any given festival or county fair. I’m here to report that you may never buy those again. Why?
Because you can make them yourself! And they are dangerously, frighteningly easy.
I must confess, I had never considered making these little gems myself until I started pulling together recipes for this little wedding cake project I’m working on. I sort of expected them to be a challenge. After all, the first few recipes I ran across involved oil and frying and a precise level of humidity. Yikes. It seemed like a difficult process. But this particular recipe involvesnone of those pesky hurdles.
I hate getting sick. Stuffy head and achy muscles and sore throat. No fun.
Less fun two weeks after seeing Contagion. No joke. Have you seen that movie? Scary.
But as much as being sick makes me not want to cook, I crave soup like crazy when I have a cold.
And there’s nothing quite like homemade chicken noodle soup.
Sans chicken.
I don’t want to mislead you. This soup has lots of chicken stock, yes, but no chicken meat. Why? Because I don’t like it in there. I don’t know why. Never have. My mom used to strain chicken noodle soup so that the little pinkish chicken pieces got caught in the strainer and I was left with warm, savory broth. Am I the only one?
My whirlwind summer trip to the cool, dry Colorado air has come to a close (more on that soon, promise), and after a flight delay snafu that left me stranded in a Dulles Airport hotel, I have been thrust back into what will prove to be a frightfully busy month at work.
Probably one of those months when dinner sometimes ends up consisting of a weird combination of miscellaneous ingredients combined from the pantry to come up with something tasty. And fast.
To be sure, homemade breadsticks aren’t exactly a bag of chips and an orange juice in terms of simplicity, but they are much more fun, and a whole lotta delicious. And on a busy night after work a couple of weeks ago, they were exactly the cure to my salty-bready-pizza-y craving I arrived home with. I’m guessing it will be reprised in the next few weeks.
Those weeks where you have approximately enough energy to get to work, get home, and go to bed. Those weeks when you develop a vicious summer cold and have five (five!) high school graduations to house manage.
Those weeks where the most exciting thing you cook is a pot of spaghetti, which is then scooped hastily into a lidded dish to give the illusion of a balanced lunch.
Do you have those weeks?
Fortunately, this lack of energy didn’t fully hit until after my parents headed home from their visit to North Carolina. And you know what having company means? Breakfast! And not just my normal dish of yogurt. We’re talkin’ hot, homecooked, fills-you-up-until-dinner breakfast.
Baking potatoes are fine and dandy, but the first new potatoes to find themselves suddenly exposed to the sunlight in a shovelful of soil are some of the most fleeting treasures of a summer harvest. Tender, moist, and thin-skinned, new potatoes coupled with a maturing spring onion make for one awesome breakfast.
I doubt flying home will ever get old. Stepping off the plane into the cool, breezy mountain air, encountering several people I know (or at least know of) on a quick grocery stop before we head out of town, watching the peaks I’ve grown up with becoming larger and larger as we drive home.
Since I left for college, my parents have sent me pictures of first snows, sunrises, and pretty clouds nestled around those peaks, and I never tire from seeing them. This morning is no different, after a night of fresh snow.
Comfort. Major.
But you know what else is comfort major? Hint: starts with cheddar, ends with biscuits.
