Where is Bernie Brewer??

We are resting up this evening in preparation for tomorrow morning's Scavenger Hunt for Bernie Brewer! While those I know and love are well aware of my deep adoration for the Chicago Cubbies, I cannot deny my excitement for a good scavenger hunt. Milwaukee County and the Milwaukee Brewers have teamed up for this excellent promotional event. Bernie Brewer has been missing from his perch at Miller Park for the last handful of games and tomorrow morning he will be found, with 400 Bernie "stach"-ues scattered through 27 county parks in Milwaukee and the surrounding counties, including Appleton, Green Bay and Madison. I have scoured through the 27 clues and figured out 6 of the parks. My dear friend De will be picking us up at 5 am so we can scuttle around and find us all a Bernie Brewer "stach"-ue. I hope to find 2 actually, as I have a few weddings coming up for die hard Brewer fans.... I am sure they would be more excited about a Bernie lawn ornament than hand towels!

Summer and Spaghetti Squash.

Well, the hubs and I are on a penny pinching adventure right now.  The end of school means many things, including the temporary end of GI Bill benefits (unless Carl goes to school and forgoes job searching, which is what we're trying this year - wish us luck) and financial uncertainty for the summer.  We know it's coming every year, and yet I still find this adjustment to be challenging, but we have learned to supplement.  Unfortunately, this time gas prices have increased dramatically, which also means no road trip vacation and fewer trips to Chicago to see the family.  However, we're set to inherit a pair of bikes from my grandparents, so we are seriously looking forward to the many biking adventures Milwaukee has to offer.  I do have an interview on Thursday to work at Rogers Memorial Hospital in West Allis as an Intake Specialist.  So keep your fingers crossed and prayers coming that I get the job!

Back to food and finances... with summer comes a balcony garden and scouring farmer's markets for good deals.  We eat much healthier in the summer, as most of our food is fresh veggies from the farmers market.  (And from what I've heard, West Allis is a great place to market!)  While I haven't had the chance to market yet this year, I did pick up a spaghetti squash from the grocery a week or so ago, after my dear friend Laura shared some of her own creation with me a few weeks ago.  She cuts it in half and bakes it with herbs rubbed into the flesh.  Sometimes I tend to pour over recipes, attempting to discover the best way to use a new ingredient and end up spoiling the fun.  This time, I googled spaghetti squash and went with the first technique I found. 

I baked my spaghetti squash at 375 for one hour.  I didn't cut it in half, I didn't do anything.  Just threw it in the oven whole and went at it.  Afterwards, I cut it in half, scooped out the insides, and placed it in a pie dish.  I mixed it with a dab of salt, pepper and butter, and then mixed in these Trader Joe's Giant White Beans. I then grated a bit of white sharp cheddar on top (New Zealand grass fed, also from TJ's is my favorite) and threw it back in the oven for about 15 minutes at 375.  The result was delicious, and one I will be sure to repeat.  However, it was difficult to de-seed once it had been cooked.  I might try Laura's technique next time. 

Nutritionally, it was a good fit.  Next time, I might add some of TJ's chicken sausages sliced, and instead of cheese, add a bit of greek yoghurt (one of my favorite things!) after it comes out of the oven.  Spaghetti squash has become one of my new favorites - and the hubs enjoyed it (for as much as he enjoys vegetarian entrees). 

Overall, the price was good, about $1.60 for the squash and $1.99 for the beans. A reasonable price for a satisfying dinner.  Once again, low fat, but not skimping on taste.

Graduation

Well, I have been done with school now for about a week. One of the greatest parts of having a smidge more free time? Catching up on blogs, books, emails, magazines... and most importantly, SLEEP! Can I get a big round of applause for afternoon naps? That's what I thought!

Easter Cupcakes

Lemon Raspberry Cupcakes

So, my Dad pretty much called these "the best cupcakes I have ever eaten."  And, being as versed in the world of cupcakes as I am, I will concur with the deliciousness.  I believe my trick was in using a cake recipe, instead of a cupcake recipe.  Much thicker, denser, and more moist.  The whole process was so easy, I adapted it from The Commonsense Kitchen cookbook's "Big Pink Cake" recipe for a scrumptious Easter treat.  

Lemon Raspberry Cupcakes

For the cake batter:

2 1/3 c sifted all-purpose flour

1 1/2 t baking powder

1/2 t baking soda

pinch of salt

3/4 c salted butter (1 1/2 sticks)

1 1/3 cups sugar

3 large eggs

1 t vanilla extract

2 T lemon zest

1 c sour cream (I ALWAYS use Breakstone's low fat variety - it is the best tasting of them all)

For the frosting:

1 c. frozen raspberries

1-2 c powdered sugar, adjust it to your taste preferences

1 block of cream cheese (once again, always Philadelphia, always the original)

1/2 t vanilla

Garnish:
1 pint fresh raspberries
slivered almonds, toasted

Heat oven to 350 degrees and line muffin tins with some cute cupcake liners.  This recipe made about 36 large and 12 tiny cupcakes.

Sift the flour, baking powder, baking soda and salt together.  In an electric mixer, beat butter until creamy, gradually add sugar and beat until light (approx. 3 min.).  Add eggs, vanilla, lemon zest.  Gradually add the dry ingredients and sour cream until just blended.  Divide among muffin tins.  I used a little ice cream scoop, to make sure all were uniformly sized.  Bake about 18 minutes.  This will vary depending on your oven.

For the frosting, defrost frozen raspberries and push through a fine strainer, to remove seeds and liquify the berries.  Combine the resulting syrup with softened cream cheese in a mixer, add vanilla and then slowly add powdered sugar to your desired taste.  Make sure the cream cheese isn't hot, just softened, or it will cause the frosting to separate.  I prefer it more berry than sugary, so I didn't add much powdered sugar.

Always chill the frosting and cool the cupcakes before marrying the two.  Garnish with a fresh raspberry and almond slivers!

Once again, major props to Tom Hudgens and The Commonsense Kitchen - the recipe is amazing.

So, for awhile now...

I have been meaning to start a blog. I feel as though I cook enough, and make my art enough to warrant taking the time to write about it and share the photos to prove it. So, with confidence on my side, I give you the marvelous musings and misadventures of meanmrsm.